I always have a sourdough starter hanging around. Besides making delicious and nutritious bread this starter is also wonderful to make other treats.
I love making cookies with my starter as the fermentation of the cookie batter allows the bacteria and yeast to munch on the carbohydrates breaking them down, reducing a spike in glucose levels.
Feel free to add in whatever goodies into the mix that you would like: chocolate chips, nuts/seeds, cranberries, raisins or anything else that you would like.
I hope you enjoy these cookies as much as my family does.
Sourdough Coconut Chocolate Chip Cookies (makes 3 dozen)
(Recipe adapted from Deliciously Organic https://deliciouslyorganic.net/)
- ¾ cup of soft Coconut Oil
- ¼ cup organic cane sugar
- ½ cup coconut sugar
- ½ cup sourdough starter
- 2 tsp vanilla
- 1 egg
- 2 cups GF all purpose flour
- 1 cup oat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
- ¾ cup dairy free chocolate chips (I use mini)
- 2 tbsp unsweetened coconut shreds
Put it together
- In a medium sized bowl add coconut oil, sugar, vanilla and egg. Using a hand mixer beat until even. Scrape down sides and add in sourdough starter, beat again until combined.
- In a separate bowl, combine flour, oat flour, baking powder, baking soda, salt, and cinnamon. Whisk together until evenly combined.
- Slowly add dry ingredients to sourdough mixture, using hand beaters blend until cookie dough is evenly mixed. Add in coconut and chocolate chips (or any other goodies you want) stir until well mixed.
- Cover bowl tightly and place in refrigerator for 24 hours. (After the 24 hours, I leave mine out for 30 mins before baking the cookies)
- Cover baking sheet with parchment paper and preheat oven to 350°F. Scoop to dough in 2 inch balls and place on baking sheet, using your fingers flatten cookies. Bake for 12-14 minutes until golden brown along edges.