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Gluten free sourdough starter cookies on a tray and on a plate.

Gluten Free Sourdough Chocolate Chip Cookies

Natasha Levai
These cookies are extra soft and flavorful because of the nutty flavors of brown butter along with the rich depth of brown sugar.
4.74 from 15 votes
Prep Time 20 minutes
Cook Time 33 minutes
Resting Time 20 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Servings 30 cookies
Calories 119 kcal

Equipment

Ingredients
  

  • 250 grams (2 cups) gluten free flour I used my potato free blend which for this recipe would be: 63g brown rice flour, 62g white rice flour, and 125g starch of choice (cornstarch, tapioca, arrowroot, or potato starch).
  • 1 teaspoon xanthan gum skip if your blend already contains it
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 120 grams (½ cup) unsalted butter room temperature
  • 100 grams (½ cup) white sugar
  • 50 grams (¼ cup) brown sugar light or dark
  • 2 eggs room temperature
  • 1 tsp pure vanilla extract
  • 180 grams (½ cup) gluten free sourdough starter fed/unfed/discard from the fridge
  • 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;

Nutrition

Serving: 1cookieCalories: 119kcalCarbohydrates: 17.1gProtein: 1.2gFat: 5.2gSaturated Fat: 3.2gCholesterol: 21mgSodium: 32mgPotassium: 43mgFiber: 0.5gSugar: 7.7gCalcium: 14mg
Keyword Gluten Free Chocolate Chip Cookies, Gluten Free Sourdough Chocolate Chip Cookies, Gluten Free Sourdough Starter Chocolate Chip Cookies
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