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August 20, 2019

Fermented Sourdough Chocolate Chip Cookies

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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.

Fermented Sourdough Chocolate Chip Cookies

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! 

Fermented Sourdough Chocolate Chip CookiesThe 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!

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Fermented Sourdough Chocolate Chip Cookies

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  • Author: Carrie Vitt
  • Yield: Makes about 36 cookies

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

  1. 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.
  2. 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.
  3. Cover the bowl tightly and place in the refrigerator for 72 hours.
  4. 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.

Nutrition

  • Serving Size: 36

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

Photo Credit: Becky Winkler 

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Baking, Cookies, Desserts, Holiday, Kids and School Lunches, Nut-free, Sourdough Recipes, Uncategorized | 91 Comments

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91 Comments

  1. Jacklyn

    August 21, 2019 at 1:29 pm

    Have you tried making these without grinding the oats? Would they bake the same? I really prefer the texture of oats just the way they are. :)
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    • Deliciously Organic

      August 23, 2019 at 9:50 am

      They won't have the same texture. Grinding them makes a big difference!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Alison

      May 20, 2020 at 10:42 pm

      I did it without grinding the oats as I do with most of my cookies and they are amazing!! Nice and chewy, the oat texture I love. Great cookies!! Love this recipe!
      to Alison" aria-label='Reply to this comment to Alison'>Reply to this comment
    • Dawn

      July 10, 2021 at 7:15 pm

      I have made them multiple times without grinding the oats. They are delicious!
      to Dawn" aria-label='Reply to this comment to Dawn'>Reply to this comment
  2. Petra

    August 21, 2019 at 6:13 pm

    Hi, I would love to make your fermented sourdough chocolate cookies for my son. But his allergic to oats, based on a recent blood test. What other flour would you recommend to use instead? Thanks so much! Petra
    to Petra" aria-label='Reply to this comment to Petra'>Reply to this comment
    • Deliciously Organic

      August 23, 2019 at 9:49 am

      I haven't tested this recipe with substitutes so I'm not sure what would work well.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Marta

      August 27, 2019 at 3:16 am

      I Will try. One thing, i think that you can leave the final dough a few hours at room temperatur before continue the fermentation in the fridge to short the 72 hours . It's like with Bread, i think. I Will tell you the results. Sorry for my english.
      to Marta" aria-label='Reply to this comment to Marta'>Reply to this comment
      • Katie Kirkendall

        April 1, 2020 at 7:23 pm

        What if you have a jar of Unfed sourdough waste in the fridge from the week of starter feedings... will that be ok to use?!
        to Katie Kirkendall" aria-label='Reply to this comment to Katie Kirkendall'>Reply to this comment
        • Deliciously Organic

          April 20, 2020 at 2:18 pm

          You'd need to refresh it for a few days before using.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Aniva

      February 19, 2021 at 2:58 pm

      Could you use buckwheat flour instead and make your starter from buckwheat flour too? If it were me and I couldn’t eat oats I would substitute it with different nuts and crush them up to create an oatmeal texture like walnuts and macadamias. Give it a go and see what does and doesn’t work. Good luck!
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      • Deliciously Organic

        February 24, 2021 at 9:13 am

        Buckwheat won't work the same as wheat flour, so I don't recommend it.
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  3. Liz

    August 23, 2019 at 5:34 pm

    I just made a batch and the dough is chilling in the fridge. Have you frozen extra dough or how long have you saved it in the fridge? I don’t know how the sourdough will react. But I’m gonna find out. Thanks for posting this fun recipe, can’t wait to try the cookies in 71 hours....
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  4. Meldy

    September 12, 2019 at 8:56 am

    Can I ferment it for a shorter time - 48 hours instead of 72?
    to Meldy" aria-label='Reply to this comment to Meldy'>Reply to this comment
    • Deliciously Organic

      September 17, 2019 at 10:13 am

      I recommend fermenting for 72 hours. I tested these every 24 hours and the 72 mark was where they had the best flavor. Plus, at this point, more of the sugars and gluten will have been broken down.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Shirley

      May 20, 2020 at 1:26 pm

      My daughter uses her insta-pot yogurt setting to proof her sourdough bread dough. I'll bet it would work for these cookies, to decrease the ferment time.
      to Shirley" aria-label='Reply to this comment to Shirley'>Reply to this comment
      • Deliciously Organic

        May 22, 2020 at 1:38 pm

        A cold fermented is different than leaving it out at room temperature to ferment, so I don't recommend trying to use an Insta-pot for this recipe.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Amy

    October 7, 2019 at 3:18 pm

    Do you use gluten free oats or does it matter since you are fermenting the dough?
    to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
    • Deliciously Organic

      October 10, 2019 at 10:35 am

      It doesn't matter because you're fermenting the dough.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Debra

    October 12, 2019 at 4:02 pm

    Can I omit the rolled oats and use 3 cups flour instead?
    to Debra" aria-label='Reply to this comment to Debra'>Reply to this comment
    • Deliciously Organic

      October 15, 2019 at 10:52 am

      That substitution won't work for this recipe.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Cheryl

    November 21, 2019 at 11:05 pm

    I asked the previous question about setting the dough to soften up a bit on the counter before baking. Knowing you probably wouldn't get my message in time, I just went for it straight out of the fridge. It worked really well and these are really delicious and my stomach seems to approve as well as my teen whom I'm having to fight over them for😂
    to Cheryl" aria-label='Reply to this comment to Cheryl'>Reply to this comment
    • Deliciously Organic

      November 25, 2019 at 2:28 pm

      I'm so glad you enjoyed them!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Cheryl

        December 1, 2019 at 5:05 pm

        They're AMAZING!!!! I really can't thank you enough! I haven't had cookies in a very long time. My picky teen loves them as well!
        to Cheryl" aria-label='Reply to this comment to Cheryl'>Reply to this comment
        • Deliciously Organic

          December 2, 2019 at 9:12 am

          I'm so glad you enjoyed them! :)
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Trish

    January 29, 2020 at 9:43 pm

    Hello! I just finished and am now waiting. Would they be okay if I waited longer than 72 hours?
    to Trish" aria-label='Reply to this comment to Trish'>Reply to this comment
    • Deliciously Organic

      January 30, 2020 at 12:40 pm

      Yes. As I mentioned in the post, I baked them also at 96 hours and they still tasted great!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • nysia

      April 17, 2020 at 12:47 am

      Is this fermentation process creating alcohol since it's sealed?
      to nysia" aria-label='Reply to this comment to nysia'>Reply to this comment
      • Deliciously Organic

        April 20, 2020 at 12:13 pm

        Not that I know of.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Catherine J.

        April 23, 2020 at 12:36 am

        Even if it creates alcohol, it would evaporate during the baking time, I think.
        to Catherine J." aria-label='Reply to this comment to Catherine J.'>Reply to this comment
      • Julie

        July 10, 2022 at 11:07 am

        Two years late to the punch here, but for anyone else who's wondering, lacto fermenting (sauerkraut for example) and sourdough are different from the ferminting process which creates an alcohol byproduct. Different ingredients, yeasts, and bacteria are involved. So for those of us who abstain or have children to worry about, sourdough and lacto fermints are fine.
        to Julie" aria-label='Reply to this comment to Julie'>Reply to this comment
  9. María

    February 8, 2020 at 10:22 am

    I have made this cookies and they are incredible! I don't tolerate gluten very well so this recipe is great for me. I was wondering if I could freeze the cookies as the recipe makes a lot. Would it be better to freeze the baked cookies or half of the unbaked dough?
    to María" aria-label='Reply to this comment to María'>Reply to this comment
    • Deliciously Organic

      February 11, 2020 at 11:36 am

      I'm so glad you enjoyed them! I froze a batch of dough balls and they worked great! One thing to note is that you'll want to push down the frozen dough ball with your hand to flatten it a bit before baking so that it spreads when you bake it frozen.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  10. Twila

    February 24, 2020 at 11:02 am

    I’m wondering about fermenting the baking soda. I thought baking soda was fast acting and therefore not able to make bake goods rise if not baked right away.
    to Twila" aria-label='Reply to this comment to Twila'>Reply to this comment
    • Deliciously Organic

      February 25, 2020 at 10:41 am

      It works in this recipe!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  11. Tatiana

    March 4, 2020 at 6:33 am

    Hi, so ready to make these but looking for some reasonable sugar substitute. Any tips please? I usually tend to use natural low carb sweeteners such as stevia or erythritol when baking. Thank you :)
    to Tatiana" aria-label='Reply to this comment to Tatiana'>Reply to this comment
    • Deliciously Organic

      March 10, 2020 at 11:57 am

      I don't test my recipes with substitutions, so I'm not sure what would work as a replacement.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Anne

        June 5, 2020 at 9:16 am

        I did use 1/2 sugar and 1/2 monk fruit for the total “sugar” measurement and they were still amazing. My family couldn’t tell and gobbled them up. I just fed my starter last night so I could make another batch! I can’t wait!!!
        to Anne" aria-label='Reply to this comment to Anne'>Reply to this comment
        • Deliciously Organic

          June 8, 2020 at 12:21 pm

          I'm so glad you enjoyed them!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Kari Dulle

    March 9, 2020 at 8:14 pm

    I was a little skeptical of this recipe (never having let cookie dough sit for long!) but decided to give it a try. Due to circumstances over the weekend, I was unable to bake the cookies on Saturday at the 72 hour mark, and the dough sat in the fridge until this evening (Monday so 120+ hours) when my kids reminded me that it was in there. I baked some after school, they turned out beautifully and the kids loved them!! I'm glad I took the chance. Thanks so much for the great recipe!
    to Kari Dulle" aria-label='Reply to this comment to Kari Dulle'>Reply to this comment
    • Deliciously Organic

      March 10, 2020 at 11:52 am

      I'm glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Erin

    April 15, 2020 at 2:34 pm

    I’d love to make these but as far as I can tell from googling it says eggs are safe only two days/48 hours in batter in the fridge. Is it something to do with the sourdough that makes it safe to keep this batter uncooked for a day more/72 hours? Not a criticism, just want to check that before I make them, they look awesome and sound healthier with the sourdough.
    to Erin" aria-label='Reply to this comment to Erin'>Reply to this comment
    • Deliciously Organic

      April 20, 2020 at 12:17 pm

      From my understanding, dough with eggs is safe for 3-5 days. Personally, I think it's fine!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Vickie

    April 18, 2020 at 12:14 pm

    These sound incredible! I wanted to mail some to a friend who has gluten intolerance. How many days will these hold up once baked?
    to Vickie" aria-label='Reply to this comment to Vickie'>Reply to this comment
    • Deliciously Organic

      April 20, 2020 at 12:12 pm

      I haven't tested the exact amount of days, but they will hold up just like any other cookie...about 5 days or so.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  15. patricia martin

    April 18, 2020 at 5:48 pm

    would someone that thinks they have celiac issues be able to eat this better or those with stomach issues?
    to patricia martin" aria-label='Reply to this comment to patricia martin'>Reply to this comment
    • Deliciously Organic

      April 20, 2020 at 12:13 pm

      If some one thinks they have Celiac, I recommend they talk to their doctor.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  16. Cristine Hawatmeh

    April 19, 2020 at 7:28 pm

    How do you scoop them out? it's hard like cement after 24hr! Is it supposed to sit outside for a few hours to soften?
    to Cristine Hawatmeh" aria-label='Reply to this comment to Cristine Hawatmeh'>Reply to this comment
    • Deliciously Organic

      April 20, 2020 at 12:11 pm

      With a spoon and a little arm strength. It shouldn't be hard as cement. The dough is hard, but you should still be able to scoop it.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Cris Hawat

        April 22, 2020 at 10:19 am

        Next time I will make the dough I will shape it as a tube which makes it easy to slice the cookies and they will be in the shape for baking. Highly advisable! But they are by far the best cookies I've ever ever tried. I don't like cookies at all. I only liked this cookies. Congrats on the wonderful recipe.
        to Cris Hawat" aria-label='Reply to this comment to Cris Hawat'>Reply to this comment
        • Deliciously Organic

          April 22, 2020 at 10:37 am

          So glad you enjoyed them!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
        • Jaki

          May 6, 2020 at 2:42 am

          Great idea for next time as i had a hard time making them into balls from the fridge and your idea would make them flatter. Thank you.
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        • Jeanette

          June 30, 2020 at 11:15 pm

          What a great idea Cris!
          to Jeanette" aria-label='Reply to this comment to Jeanette'>Reply to this comment
  17. Cris Hawat

    April 21, 2020 at 6:46 pm

    ABSOLUTE PERFECTION!!!
    to Cris Hawat" aria-label='Reply to this comment to Cris Hawat'>Reply to this comment
    • Keri

      May 14, 2020 at 7:05 pm

      Yay for sourdough cookies...These cookies are just so yummy! I can definitely see where the oat flour is beneficial to the recipe. I used half coconut sugar and half monk fruit/erythritol sweetener. Turned out tasty!! Thank you so much for sharing your recipe with us!
      to Keri" aria-label='Reply to this comment to Keri'>Reply to this comment
      • Deliciously Organic

        May 19, 2020 at 12:31 pm

        So glad you enjoyed them!
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  18. Becca

    May 2, 2020 at 2:24 pm

    Just made the dough-not gonna lie-I licked the spoon and the bowl. So good! Can’t wait til Monday.
    to Becca" aria-label='Reply to this comment to Becca'>Reply to this comment
  19. Vasile

    May 5, 2020 at 4:00 pm

    Hi. I’ve just prepared the dough as per the recipe, and now counting hours. However, I realise that ‘put in to ferment in the fridge’ allows fridge temp to be anywhere between 1-6 C... Please let me know, what should be the fridge temperature so that fermentation goes as it should? Thank you.
    to Vasile" aria-label='Reply to this comment to Vasile'>Reply to this comment
    • Deliciously Organic

      May 6, 2020 at 11:13 am

      4C is a good temp for the fridge.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  20. Octavia

    May 6, 2020 at 10:46 am

    I don't know if I can wait much longer to try these cookies. It's been 36 hours....are they still good at that time? I just want a cookie, lol.
    to Octavia" aria-label='Reply to this comment to Octavia'>Reply to this comment
  21. Kris Thomas

    May 6, 2020 at 3:03 pm

    can i use sourdough discard or should i use fresh starter?
    to Kris Thomas" aria-label='Reply to this comment to Kris Thomas'>Reply to this comment
    • Deliciously Organic

      May 11, 2020 at 12:12 pm

      You need to use fresh, bubbly starter
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  22. Carrie E.

    May 6, 2020 at 4:18 pm

    Thanks for the recipe, these turned out great! I rolled the dough into logs and wrapped in wax paper before refrigerating for 72 hours. That allowed me to just slice off individual cookie sized pieces and put on the baking sheet. I converted it to weights and tested it on my batch to confirm it turned out -- here are the conversions (feel free to add them to your recipe for others if you'd like): 226g butter 189g sugar 129g brown sugar 120g starter 9g vanilla 1 egg 250g flour (I used half all-purpose, half white whole wheat) 100g oats, ground 3g baking powder 3g baking soda 3g salt 250g chocolate chips
    to Carrie E." aria-label='Reply to this comment to Carrie E.'>Reply to this comment
  23. Charlie

    May 8, 2020 at 7:50 am

    I wasn't thrilled with these - the cookies came out really dry. When I took the batter out of the fridge after 72 hours it was super hard, so I let it warm up to room temp but it didn't soften much. Also, I had to really flatten them on the baking sheet, or they didn't spread at all when cooking.
    to Charlie" aria-label='Reply to this comment to Charlie'>Reply to this comment
    • Deliciously Organic

      May 11, 2020 at 12:12 pm

      I've made this recipe many times and they have never turned out dry, so I'm not sure what the issue was. Did you make any substitutions?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  24. Pauline Frise

    May 19, 2020 at 8:53 am

    I have just taken the cookie dough out of the fridge and it seems really hard. I can hardly scoop it out. should I leave it a while at room temp?
    to Pauline Frise" aria-label='Reply to this comment to Pauline Frise'>Reply to this comment
  25. Pauline frise

    May 19, 2020 at 8:55 am

    Sorry just read all the comments and my question was answered. I have arthritis and find it very tough to scoop it out but will give it a go.
    to Pauline frise" aria-label='Reply to this comment to Pauline frise'>Reply to this comment
  26. Carrie E.

    May 26, 2020 at 8:23 pm

    Update: I had somehow completely forgotten 1/4th of the batch of cookie dough in the back of the fridge for 3 weeks. I baked them as sort of a science experiment, wondering how sour they would have turned. I was surprised at how they still tasted just as delicious! In fact, they may have been even better!?! Tip: When I first refrigerated the dough, I had rolled it into logs so it was super easy to slice and bake a few at a time. Definitely will be making more to keep on hand in the fridge!
    to Carrie E." aria-label='Reply to this comment to Carrie E.'>Reply to this comment
    • Erin

      June 25, 2020 at 7:37 pm

      Can you substitute oat flour instead of grinding the oats? And if so would that still equate to 1 cup?
      to Erin" aria-label='Reply to this comment to Erin'>Reply to this comment
      • Deliciously Organic

        June 30, 2020 at 10:48 am

        I haven't tested the recipe with any substitutions so I'm not sure which ingredients would lend the exact same texture and flavor.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  27. Chris

    May 28, 2020 at 11:07 am

    I made these and they spread much more than I thought they would. They tasted fine but were really very thin
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    • Deliciously Organic

      June 8, 2020 at 12:25 pm

      I've tested these many times and haven't had that issue. Did you make any substitutions?
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  28. Erin

    May 30, 2020 at 5:14 am

    Just want to clarify -- for the oats, is it a measured cup of oats, then ground down to whatever that measurement would be? Or is it a measured cup of ground oats?
    to Erin" aria-label='Reply to this comment to Erin'>Reply to this comment
    • Deliciously Organic

      June 8, 2020 at 12:24 pm

      It's as written. 1 cup of oats, then you grind them in the food processor.
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  29. Dawn

    May 30, 2020 at 8:36 pm

    These are delicious! I just made them for the first time. This recipe is a keeper....my husband and sons thoroughly enjoyed them. Great recipe!
    to Dawn" aria-label='Reply to this comment to Dawn'>Reply to this comment
    • Deliciously Organic

      June 8, 2020 at 12:23 pm

      I'm so glad you enjoyed them!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  30. Todd

    July 23, 2020 at 5:35 pm

    I don't know what it is about these cookies that makes them taste so good, but they are one of the top chocolate chip cookies I've ever eaten. The dough just has so much flavor. Must be the starter! Grinding the oats is definitely optional, we like the texture of whole oats in cookies and they turned out great.
    to Todd" aria-label='Reply to this comment to Todd'>Reply to this comment
    • Deliciously Organic

      July 27, 2020 at 4:05 pm

      I'm so glad you enjoyed them!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  31. Trish Wissbroecker

    January 11, 2021 at 3:41 pm

    Hi, crazy question, wondering do you use the Enjoy life dark chips, or the semi-sweet mega chunks or mini chips --they don't seem to have the regular size chips in semi-sweet......just wondering if you think the mini or mega size of the semi sweet affects the taste...making them more chocolatey or more sweet. thanks:)
    to Trish Wissbroecker" aria-label='Reply to this comment to Trish Wissbroecker'>Reply to this comment
    • Deliciously Organic

      January 15, 2021 at 10:14 am

      I used the mini chips, but any of the Enjoy life that is semi-sweet would work!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  32. BJ

    November 7, 2022 at 3:15 pm

    Can these be made with any fermentation as with fermented yogurt? Can I use almond flour/coconut flour instead of organic flour?
    to BJ" aria-label='Reply to this comment to BJ'>Reply to this comment
    • Deliciously Organic

      November 8, 2022 at 9:59 am

      I haven't tested this recipe with any substitutions, so I don't know what would lend the exact same flavor and texture.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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  4. How to Use a Sourdough Starter: 9+ Easy Recipes – Living Super Healthy says:
    June 18, 2020 at 12:03 pm
    […] haven’t tried this recipe yet, but it comes from one of my favorite recipe developers (Carrie was on the podcast back in […]
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  5. How to Make a Sourdough Starter (and Keep It Alive) – Living Super Healthy says:
    June 18, 2020 at 4:14 pm
    […] Chocolate Chip Cookies: Yep, you can even satisfy your sweet cravings with a sourdough starter. […]
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  6. 16 Creative Sourdough Discard Recipes | Norma's Random Blog says:
    August 20, 2020 at 10:39 pm
    […] Sourdough cookies: Cookie recipes that use ricotta or cream cheese — like these key lime cookies — can easily be made with sourdough starter instead. You can also add sourdough starter to classic chocolate chip cookies for a tangy bite. […]
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  7. Sourdough Starter Recipes That Don't Include Bread - recipes-online says:
    September 9, 2020 at 8:22 am
    […] Deliciously Organic likes to refrigerate this sourdough cookie dough for 72 hours before using it because she finds that it really helps develop a complex, tantalizing flavor. Add it to your meal plan and do the same! […]
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  8. What the Pandemic Has Taught Us about Sourdough – Part 2 | Iowa Agriculture Literacy says:
    March 24, 2021 at 9:19 am
    […] also enjoyed using the discard for things like crackers, chocolate chip cookies, and my personal favorite: pancakes. My go-to family recipe for weekend pancakes (or waffles) is: 2 […]
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  9. What the Pandemic Has Taught Us about Sourdough – Part 2 – Aerospace says:
    March 24, 2021 at 5:56 pm
    […] also enjoyed using the discard for things like crackers, chocolate chip cookies, and my personal favorite: pancakes. My go-to family recipe for weekend pancakes (or waffles) is: 2 […]
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  10. $375 Budget Menu Plan for Our Family of 6 (Menu #58)- Thrifty Frugal Mom says:
    February 17, 2023 at 6:28 am
    […] Breakfast Wraps (eggs, bacon, caramelized onions, sauteed mushrooms and sour cream in a tortilla); Lettuce Salad with Mexican Dressing and Homemade Ranch; Sourdough Chocolate Chip Cookies […]
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