Sourdough Rye Cookies

April 22, 2020 • 0 comments

Sourdough Rye Cookies
Let's be real...a cookie will never be healthy. But I like to believe these are a bit healthier than the average chocolate chip cookie. They make me happy and sometimes that's all that matters :) Our entire family is head over heels in love with them! They freeze well too. You'll want to prep this at night to bake the next morning, or prep first thing in the morning to bake later in the day, to allow the sourdough to work it's magic fermenting power on the flour. Enjoy!



1/2 cup sourdough starter (my starters are usually made with rye flour but you can use a red fife starter too)
1/2 cup butter, softened (lard or avocado oil works too)
1/2 cup old fashioned oats
1 cup Red Fife flour
1/3 cup Rye flour

2/3 organic cane sugar or sugar of choice (if you use maple syrup, the cookie will be more cakey than crispy)
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 to 3/4 cup chocolate chips
1/2 to 3/4 cup dried cranberries, cherries or raisins (optional)

In a medium sized bowl, mix together sourdough starter, butter, oats, and flour. Your dough will be very stiff. Cover and allow to sour at room temperature for at least 8 hours. Remember, the longer it sits, the more sour it will get.

Preheat your oven to 375 degrees F and grease two cookie sheets. Mix sugar, egg, vanilla, salt, baking soda and baking powder in a small bowl. Pour this mixture over the top of your soured dough. Blend well. When dough is well mixed, add fruit and chocolate chips and blend well.

Drop by spoonfuls (I use the Pampered Chef Small Scope which is about 1 tbsp) onto a cookie sheet. Bake for 10 to 12 minutes, until bottoms are lightly brown and tops are soft set. Cool on a wire rack. Store in an airtight container.

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