Last Updated on August 11, 2026 by Carrie Korem, FNTP
Sourdough chocolate chip cookies are a new favorite in our house! The cookies ferment in the fridge for 72 hours, which makes them a healthier alternative for dessert.
Ingredients for Sourdough Chocolate Chip Cookies
- Unsalted butter
- Organic cane sugar
- Organic brown sugar
- Bubbly sourdough starter
- Vanilla extract
- Egg
- Organic all-purpose flour
- Organic rolled oats
- baking powder
- Baking soda
- CCeltic sea salt
- Semisweet or dark chocolate chips (I use Enjoy Life)
Are sourdough cookies better for you than regular cookies?
Short answer: yes! And here’s why.
All grains contain something called phytic acid. It sounds harmless, but it actually blocks your body from absorbing important minerals like iron, copper and magnesium.
When you make the dough and let it sit in the fridge overnight, that resting time neutralizes the phytic acid. It also breaks down the carbs and gluten, making the cookies easier on your body to digest.
So the same cookie you love, just made a little smarter.
Are sourdough cookies easier to digest?
Here’s what’s actually happening when sourdough ferments slowly. The bacteria get to work breaking down the carbohydrates and gluten, and they also neutralize the phytic acid in the grain. That makes the cookies much easier for your body to digest.
There’s another perk too. Fermented sourdough contains healthy resistant starch, which means it won’t spike your blood sugar the way regular wheat cookies do.
To make sourdough cookies, you’ll need a sourdough starter. I personally used the Culture’s for Health Sourdough Starter and just followed the directions on the box. It’s easy to do, but you can also make the starter with just flour and water.
You can put different add ins such as pecans, flaked coconut, raisins, cranberries, etc. in your cookies to change up the flavors.
I hope you enjoy this recipe as much as I do!
PrintSourdough Chocolate Chip Cookies
- Prep Time: 72 hours
- Cook Time: 16 minutes
- Total Time: 72 hours 16 minutes
- Yield: Makes about 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup unsalted butter, room temperature
- 3/4 cup organic cane sugar
- 1/2 cup organic brown sugar
- 1/2 cup bubbly sourdough starter (see information about the starter in the post above)
- 2 teaspoons vanilla extract
- 1 large egg
- 2 cups organic all-purpose flour
- 1 cup organic rolled oats, ground fine in a food processor or blender
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Celtic sea salt
- 1 1/2 cups semisweet or dark chocolate chips (I use Enjoy Life)
Instructions
- Place the butter and sugars in the bowl of a standing mixture and, using the beater attachment, mix on medium for 2 minutes. Scrape the sides of the bowl. Add the sourdough starter, vanilla and egg and mix on low until combined.
- In a separate bowl, combine the flour, oats, baking powder, baking soda and salt. With mixer on low, slowly add the dry ingredients to the wet. Then add chocolate chips and mix until just incorporated.
- Cover the bowl tightly and place in the refrigerator for 72 hours.
- To bake: Preheat the oven to 350ºF and adjust the rack to the middle position. Using a 2-inch cookie scoop, scoop the dough into balls and put on a baking sheet lined with parchment paper. Gently press on each cookie to flatten it a bit (so that it doesn’t have a dome on top). Bake for 14-16 minutes until just golden brown on the edges.
Photo Credit: Becky Winkler
105 Comments