Sourdough Chocolate Chip Cookies, THM XO, Sugar-free

Sourdough is a very intriguing world to venture into. Once you have a good reliable sourdough starter you may as well use it in whatever you can. How about Sourdough Chocolate Chip Cookies? With this recipe I use starter that is in my fridge and has not been fed for some times. It can be called discard or unfed starter. These cookies are so delicious and you wouldn’t even know that sourdough was used in them.

I have experimented for quite some time to get the texture of this cookie right. I feel like I finally have it where I want it to be. This cookies pictured in this blog have been made with spelt flour. You may wonder why spelt? Spelt is lower in gluten and gives a much better texture than wheat flour when you ferment the dough for 24 hours in the fridge. These cookies are not quite a chewy as regular chocolate chip cookies when spelt flour is used and the dough fermented 24 hours. I keep these cookies in the freezer and they taste wonderful frozen.

The recipe calls for the baking soda to be added just before baking the cookies. I couldn’t figure out why I was getting a grey color on the surface of my cookie dough! It finally clicked…..the baking soda was turning the surface of the dough grey (oxidation) when added with the flour and the dough was allowed to ferment for 24 hours. This gave a very unappealing look to the cookies.

I also made this recipe with sprouted wheat flour. When you use sprouted wheat flour you can bake the cookies right after mixing. The texture of the cookies baked with sprouted flour is chewy…just like regular chocolate chip cookies. They are much darker in color than the cookies made with spelt flour and fermented 24 hours. If you are looking for a chewy cookie very comparable to the sugar-laden ones try sprouted flour. They will be darker in color but chewy!

Sourdough Chocolate Chip Cookies, THM XO, Sugar-free

  • 6 tablespoons butter, softened
  • 1/2 cup Brown Sugar Sweetener Substitute or Gentle Sweet
  • 1 medium egg
  • 1/2 cup sourdough starter, unfed works great
  • 2 teaspoon vanilla
  • 3/4 cup plus 2 tablespoons spelt flour or sprouted flour*
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 cup sugar-free chocolate chips
  • Mixing: In a mixer bowl combine softened butter and Brown Sugar Sweetener Substitute. Mix well. Add egg, sourdough starter, and vanilla. Mix well. Add spelt flour and salt. Mix well again. Cover cookie dough with plastic wrap and place into the refrigerator for 24 hours. DO NOT add the baking soda as your cookie dough will get a grey color on the surface. Baking: Remove cookie dough from the refrigerator. Allow it to warm to room temperature. Preheat oven to 350 degrees F. Mix baking soda and chocolate chips into the cookie dough. **With a medium cookie scoop, scoop the dough into parchment paper lined cookie sheets. Bake for 6 minutes. Cool. 24 cookies
  • *When you use sprouted flour you can bake the cookies immediately after mixing all the ingredients. Add the baking soda with the flour. Mix well. Then add the chocolate chips. Mix again. Follow the baking directions from the **.

This is what my batter looked like after I had mixed the baking soda and chocolate chips in. I used Lily’s Milk Chocolate Chips since they are more readily available in my area.

You may wonder why I use parchment paper to bake cookies. I just love to use parchment paper to have less mess and clean up. When you use parchment paper you can slide the paper and cookies right onto a rack to cool. They just wipe the cookie sheet with your dishcloth and there is no need to wash it with soap and water.

These cookies are soft, slightly chewy and just plain delicious for a healthy cookie. I love to keep these in the freezer and just eat one for a treat to satisfy my sweet tooth.

Coming soon—a fudgy Sourdough Mint Chocolate Chip cookies. These as so good with chocolate and mint chocolate chips in them.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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I love my KitchenAid Mixer for cookies. It doe a wonderful job. My KitchenAid is at least 28 years old and still works great. I have used it hard making bread, cheesecake, ect.

Lily's Semi Sweet Chocolate Chips 7 oz. Resealable bag. Baking projects without the guilt! No added sugar, low carb, keto friendly, vegan, fair trade, gluten free!

Lily’s Chocolate Chips can be found in most supermarkets and Walmart. They come in Semi-sweet, Dark, and Milk Chocolate. You can also use THM chocolate chips.

I have 3 sizes of cookie scoops. They are so handy for filling cupcake liners, cookies, eggs, and you name it!

I buy a large box of parchment paper from a restaurant supply store. It last a long time and I love it. I use it for bread, cookies, etc.

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Sourdough Chocolate Chip Cookies, THM XO, Sugar-free

Servings 24 cookies
Author Glenda Groff

Ingredients

  • 6 tablespoons butter softened
  • 1/2 cup Brown Sugar Sweetener Substitute
  • 1 medium egg
  • 1/2 cup sourdough starter unfed works great
  • 2 teaspoon vanilla
  • 3/4 cup plus 2 tablespoons spelt flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 cup sugar-free chocolate chips

Instructions

  1. Mixing: In a mixer bowl combine softened butter and Brown Sugar Sweetener Substitute. Mix well. Add egg, sourdough starter, and vanilla. Mix well. Add spelt flour and salt. Mix well again. Cover cookie dough with plastic wrap and place into the refrigerator for 24 hours. DO NOT add the baking soda as your cookie dough will get a grey color on the surface. Baking: Remove cookie dough from the refrigerator. Allow it to warm to room temperature. Preheat oven to 350 degrees F. Mix baking soda and chocolate chips into the cookie dough. With a medium cookie scoop, scoop the dough into parchment paper lined cookie sheets. Bake for 6 minutes. Cool. 24 cookies

    * You can make this recipe with sprouted flour. The cookies than can be baked immediately after mixing.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now

2 thoughts on “Sourdough Chocolate Chip Cookies, THM XO, Sugar-free

  1. I can’t WAIT to make these!!
    Could I just do a 7 hour room temp ferment or combine instead of 24 in the fridge?

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