Einkorn Sourdough Chocolate Chip Cookies

These are our all-time favourite chocolate chip cookies! They use einkorn flour AND sourdough starter which means they are easy to digest if you’re gluten sensitive and also good for your gut biome since the sourdough starter is full of good beneficial bacteria! If you make these, then tag me on Instagram @robynjoyjeffery so I can see! Enjoy! xo

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Einkorn Sourdough Chocolate Chip Cookies

Author: Robyn Jeffery

Prep time: 10 MinCook time: 11 MinTotal time: 21 Min

These are my all-time favourite cookies to make for our family! The einkorn flour makes them easy to digest, the sourdough discard adds that fermented flour which is good for our gut biome and the chocolate chips are so delicious!

Ingredients

• 2 1/2 Cups Einkorn Flour
• 1/2 Active Sourdough Starter
• 3/4 Maple Syrup
• 1/2 Cup Butter (Melted)
• 1 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 2 Tsp Vanilla
• 2 Eggs
• 1 Cup Chocolate Chips (or to your liking)

Instructions

1. Combine all dry ingredients in a small bowl.
2. Combine wet ingredients in a separate bowl.
3. Add dry ingredients to wet ingredients and slowly combine. Mix until you no longer see flour. Then add chocolate chips.
4. Cover dough with a damp cloth and leave on counter for several hours. I usually leave mine out for 4-5 hours depending on our day.
5. Bake at 375 degrees for 11 - 13 minutes.

Notes

These store great in refrigerator or freezer. Freeze in freezer-safe bags to prevent freezer burn.

Did you make this recipe?

Tag @robynjoyjeffery on instagram and hashtag it #nobakebars