Soft 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.
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.
Notes
* You can long ferment them for 12 to 72 hours in the refrigerator. There is no difference in taste, but the texture is smoother the longer you ferment them.