Gluten Free Sourdough Chocolate Chip Cookies
These soft sourdough chocolate chip cookies are gluten free and dairy free. The sourdough helps break down the phytic acid from the grains in the gluten free flour, making it easier to digest and assimilate the vitamins and minerals. Sourdough gives them a mild sweet flavor, enhancing the flavor of the chocolate.
These cookies are similar to the soft allergy free cookies (Enjoy life brand) that my family used to eat before I found that I could make them at a fraction of the cost! Making your own sweet treats is much healthier and cost-effective, especially if you are feeding your whole family. My family of 7 is gluten free and dairy free (with the exception of raw dairy).
Sourdough cookies? Yes! The sourdough makes them soft and almost fluffy. So good and healthy!!
What do I need?
First, you need a gluten free sourdough starter. Confused on what that is, see my guide to gluten free sourdough. Next, dairy free butter and gluten free flour. I make my own flour from organic brown rice and organic sorghum and then add tapioca starch. A gluten free flour blend (like a 1:1 mix) will work, too.
Tips:
- You will need to ferment the sourdough starter, gf flour and dairy free butter for 2 hours before adding the rest of the ingredients.
- Once it’s fermented on the counter for 2 hours, then place it in the mixer and add the rest of the ingredients
- Place the cookie dough in the refrigerator for 12-72 hours to do a cold ferment. The longer the ferment, the more the grains get softer and more digestible.
Ingredients needed:
- Dairy free butter
- Active sourdough starter, ideally fed the same day or the day before- does not need to be at peak fermentation process to still work
- Gluten free flour
- Brown sugar
- Sugar
- Vanilla extract
- Eggs
- Baking soda
- Sea salt
- Chocolate chips (mini, semi sweet or dark chocolate) I used a combo of dark chocolate morsels and semi sweet mini chips for extra chocolate flavor
Soft Gluten Free Sourdough Chocolate Chip Cookies
Ingredients
- 1 cup dairy free butter melted
- 1/2 cup active gluten free sourdough starter
- 2 1/2 cups gluten free flour with xanthan gum OR 1 1/2 cups brown rice flour and 1 cup tapioca starch plus 1 tsp xanthan gum
- 1 cup brown sugar
- 1 cup white sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- 1 tsp sea salt
- 12 oz chocolate chips
Instructions
- First place the melted butter, gf flour blend and sourdough starter in the mixer and mix until combined.
- Transfer the flour/butter/starter mixture to a glass or plastic bowl and cover tightly. Leave on the counter to ferment for 2 hours.
- Once the mixture has been fermenting for 2 hours, place it back in the mixer
- Add the sugar, brown sugar, eggs, vanilla, salt and baking soda and mix until smooth.
- Fold in the chocolate chips.
- The cookie dough should be soft, but not runny. If your dough is runny like cake batter, add 1/2 cup more of gf flour. If it's really stiff, or crumbly like you can't mix it, add a bit of dairy free milk to the dough and stir until it's a soft dough.
Now for the long ferment:
- Transfer to a glass or plastic bowl (sourdough doesn't like metal) and cover tightly.
- Place in the refrigerator and allow to chill and cold-ferment for 12 hours and up to 72 hours. *See notes
- Once you are ready to bake them, preheat your oven to 375 degrees.
- Line cookie sheets with parchment paper or lightly grease them.
- Using a cookie scoop, place on prepared pan, about 2 inches apart.
- Bake for 10-12 minutes until set and the edges are light brown. Slightly underbaked is so good, almost like a cookie dough
- Allow to cool on the cookie sheet for 5 minutes and then transfer to a cooling rack.
- Cool completely before enjoying.
