Sourdough Whole Wheat Chocolate Chip Cookies

These are the first cookies I've had made with gluten containing flour in ages. They were very good. I'm not so sure that whole wheat sourdough agrees with me 100%. I know I can't have wheat if it's not fermented sourdough. I will be posting more recipes soon that are either spelt or rye flour. My spelt starter that I made from scratch is doing great. It should just continue to get better as time goes on. I will attempt some bread with it tomorrow. Tonight I made sourdough mocha cake and vanilla cupcakes with spelt flour. I will post those recipes over the next couple days. Until then, here is a recipe for yummy chocolate chip cookies. I forgot to weigh the sugar but I think that isn't something you can mess up too bad by using cups instead of grams.

Sourdough Whole Wheat Chocolate Chip Cookies
280g starter, whole wheat
250g organic whole wheat flour
220g butter, melted and cooled
1/2 cup birch xylitol
1/2 cup coconut sugar
1 tsp sea salt
1 tsp baking soda
1 tsp vanilla extract
2 eggs
5 oz  Enjoy Life mini chocolate chips If you like more chocolate, use the whole bag
1/2 cup nuts or seeds of choice - optional

Mix starter, butter, and flour. It will be stiff. Cover and leave at room temperature 8 to 10 hours or overnight.

Sourdough mixture after fermenting overnight.

Texture inside of sourdough after fermenting overnight.

After fermentation, in a small bowl, mix together the sugar, xylitol, sea salt, baking soda. Add the eggs and vanilla. Add this mixture to the sourdough and mix until combined. Add chips and nuts.

Adding egg mixture to sourdough.

Cookie dough mixed and ready to bake.

 Drop spoonfuls onto a cookie sheet lined with parchment paper. Bake in a 375F preheated oven for 12 to 14 minutes until light golden brown. Allow to set 1 to 2 minutes on the cookie sheet before transferring to a cooling rack. Makes 22- 24 large cookies.

Raw dough ready to bake.

Baked cookies ready to eat!