Sprouted Wheat Oatmeal Cranberry Cookies

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     I have posted in past articles about making and using sprouted wheat flour.  While this process seemed overwhelming to me at first, I am a total convert to sprouting wheat and making flour and I am always on the look-out for ways to incorporate it into my baking. (Also here, here, and here!) You can click on the previous links if you want to know more about the process and see some great recipes. 

      One thing that everyone who grinds their own flour knows is that you should grind enough to use right away and just grind it as you need it in order to keep the nutritional value in the final product.  So, recently, I found myself with some excess sprouted wheat flour that I needed to use up.  I had yet to make cookies with sprouted wheat flour, so I decided that the day had come to see how the flour worked in some of my husbands favorite oatmeal cookies.  I was out of raisins, but I did have Craisins, so that is how these cookies were born. 

     The test was a success and these cookies were crispy with just the right amount of chewiness. 
     It never ceases to amaze me how much lighter the sprouted wheat flour is compared to regular whole wheat flour and how the warm, nutty flavor does not overwhelm like it can in regular whole wheat baked goods.  As a matter of fact, I couldn't really tell that these were made from whole wheat rather than regular all purpose flour, although if they were side by side, I believe that these would have the richer flavor.  

And yum!  I love Craisins in an oatmeal cookie!  

Sprouted Wheat Oatmeal Craisin Cookies

     Have any of you tried the sprouting wheat for flour method?  How have your results been and tell me what you have used this flour for.  I would love to hear and try new things. 

Do you eat ham for Easter Dinner?  Snake River Farms is a great source. 

Snake River Farms Kurobuta Hams