These gluten-free sourdough starter chocolate chip cookies are so good I might have eaten too much while testing this recipe! Soft and nutty, these cookies literally melt in your mouth.
One Secret To Professional Gluten-Free Baking
Professional bakers are able to make the same recipe five times with the same results which is not always the case with hobby bakers. Why? One major reason is that professional bakers measure their ingredients down to the gram to ensure consistent results. How do they do that? By using a digital scale (only 9$)! If there were one thing I would recommend to someone starting out on a gluten-free baking journey it would, hands down, be getting a digital kitchen scale.
What is Sourdough Discard?
Sourdough discard is the excess sourdough starter that you need to get rid of every time you feed it. If you don’t have a sourdough starter you can easily make one with only water and flour! Or you can also make this cookie recipe without the discard.
You Will Need
– Baking paper (or just grease your baking sheet)
– Mixing bowls
– A wisk
– A rubber spatula
Ingredients
Gluten Free Flour – use a premade blend or make your own blend at home. Make sure it contains xanthan gum or psyllium husk, otherwise you will need to add it separately.
Sourdough discard does NOT make your cookies sour! It just makes them softer.
Note: if you like gluten-free chocolate chip desserts, check out my gluten-free chocolate-filled pancakes!
Step-by-Step Instructions
STEP 1 – brown the butter
To brown the butter, first, start melting it over low-medium heat in a small saucepan. Use a rubber spatula to move the butter around as it melts to prevent burning.
When the butter starts bubbling you need to start stirring continuously to prevent burning. If the butter starts foaming and you can’t see the color of it, turn down the heat until you can see the color of the butter. It is easy to burn the butter at this stage.
Once the butter starts looking brown take it off the fire and continue stirring for half a minute. Cool the butter before going forward to prevent the eggs from curdling.
STEP 2 – mix the dough
Add the sugars to the butter and mix until incorporated.
Add the eggs and mix until incorporated.
Add the sourdough discard and mix until combined.
Add the dry ingredients and mix until all flour is incorporated.
Add the chocolate chip and fold with a rubber spatula until incorporated. Let the dough sit for at least 20 minutes to let the liquids absorb.
STEP 3 – bake the cookies
Preheat the oven to 350F/175C and line the baking tray with parchment paper. Then, start forming small dough balls with your hands, or use an ice cream scooper to scoop the dough. Place the balls onto the baking tray lined with parchment paper. Then, press the dough down with a fork and decorate it with chocolate chips on top. Finally, bake the sourdough cookies for 11 minutes at 350F/175C, then take the cookies out and let them sit for a few minutes before transferring them onto a cooling rack or a plate. Enjoy!
Tips for Success
– Use a kitchen scale for accurate measuring!
– Use room temperature egg and butter. If you forgot to take the ingredients out, you can place eggs in hot water and cut the butter into cubes. Then, leave both to sit for 10 minutes.
– Chill the dough! Gluten-free flour will change its consistency after 20 minutes of rest.
– Use an ice cream scooper to have all cookies the same size as it will ensure even baking. However, you can shape the cookies with your hands, too.
Frequently Asked Questions
What is the Best Flour to Use for Gluten Free Cookies?
I like the mix of brown rice flour, white rice flour, potato starch, and tapioca starch. However, you can use any premade gluten-free flour mix as well!
How to Make Gluten-Free Cookies Moist?
You can add more milk, sour cream, or yogurt to the dough to make your gluten-free cookies a bit moister. However, I find that these cookies are just the perfect texture!
Do Gluten-Free Cookies Need Xanthan Gum?
Yes, you need xanthan gum, guar gum, or psyllium husk to keep cookies in one piece. I like using psyllium husk powder for cookies. If you are using a premade gluten-free blend, it most likely already contains some type of binder. If it doesn’t then you need to add it to the recipe!
Can I Freeze These Cookies?
Yes! Just wait until they are cooled down and then place them into an airtight bag. Freeze for up to a year! To thaw you can pop them into a microwave for 30-60 seconds or place them into the oven at 200F/100C for a few minutes.
Gluten Free Sourdough Chocolate Chip Cookies
Equipment
- 1 wisk
- 1 small saucepan
Ingredients
- 250 grams (2 cups) gluten free flour
- 1 tsp xanthan gum skip if your blend already contains it
- 1 tsp baking soda
- 1 tsp salt
- 120 grams (1/2 cup) unsalted butter room temperature
- 100 grams (1/2 cup) white sugar
- 50 grams (1/4 cup) brown sugar light or dark
- 2 eggs room temperature
- 1 tsp pure vanilla extract
- 180 grams (1/2 cup) gluten free sourdough starter fed or unfed
- 150 grams (1 cup) chocolate chip plus some for decorating the cookies before baking
Instructions
- Place the butter into a small saucepan and start heating over low-medium heat. Use a rubber spatula to move the butter around the prevent burning. Once the butter starts bubbling start stirring consistently and once the butter starts to look brown turn off the heat and continue stirring for half a minute.
- Add the sugars to the chilled brown butter and mix with a wisk until combined. Add the eggs with vanilla and wisk until incorporated. Then, add the sourdough starter discard, and mix to incorporate. Finally, add the dry ingredients (flour, baking soda, and salt) and mix until the dough comes together. Then, add the chocolate chips and fold the dough with a spatula to incorporate them.
- Chill the dough for 20 minutes. Preheat the oven to 350F/175 degrees in the meantime.
- Shape the dough into small-medium size balls, place them onto a baking tray lined with parchment paper, and press them down with a fork. Then, decorate the dough with chocolate chips. Bake for 11 minutes, then take the cookies out and chill them for a few minutes before transferring onto a plate or a cooling rack. Enjoy!
Notes
- Use a digital scale for accurate measuring;
- Be careful with browning the butter as it can burn very quickly;
- Rest the dough for 20 minutes before baking so that the liquids get absorbed better;
- Dip the fork into the water to press down the cookies to avoid sticking;