Fermented 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.
As I’ve mentioned before, a grain-free diet isn’t meant to be lifelong. Once you’ve taken the proper steps to heal, you can slowly add properly prepared grains back into your diet with the help of your nutritionist.
Fermented sourdough bread or brioche can often be tolerated by those with gluten sensitivities, and can be a good first bread to try after you’ve been avoiding grains for a long period of time. A fermented sourdough cookie can be a fun treat as well!
The process of slow fermentation allows the bacteria to break down the carbohydrates and gluten and also neutralizes the phytic acid, making it easier for the body to digest. Fermented sourdough also contains healthy resistant starch and doesn’t raise blood glucose levels as much as conventional wheat cookies.
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!
Photo Credit: Becky Winkler