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Sourdough Chocolate Chip Cookies


6 tablespoons firm coconut oil

6 tablespoons cashew butter

1 tablespoon molasses (optional)

1 cup packed coconut sugar or monk fruit sugar

1 1/2 teaspoons vanilla extract

1 large egg, room temperature 

1 cup active sourdough starter

2 cups oat flour

1/4 cup sorghum flour (or more oat flour)

1 teaspoon xanthan gum

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chips


Beat together coconut oil, molasses, coconut sugar, cashew butter vanilla and egg until fluffy. Add sourdough starter and mix until combined. Add flours, xanthan gum, baking soda, and salt and mix until combined. Stir in chocolate chips.

Form dough into a ball and cover. Place in refrigerator for at least 6 or or up to 72 hours.

Preheat oven to 350 degrees.

Form into 28-30 cookies leaving about  2" between cookies on the trays. Press down gently with your palm on each cookie to flatten slightly.

Bake for 8-12 minutes or until edges are slightly browned. Do not overcook!


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