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Sourdough Chocolate Chip Cookies, THM XO, Sugar-free

Servings 24 cookies
Author Glenda Groff


  • 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


  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.