Gluten-Free Sourdough Chocolate Chunk Cookie

These chocolate chunk cookies are not only gluten-free, but they harness the power of sourdough fermentation to produce a nutrient-rich delicious dessert! These light and fluffy cookies are sure to be a hit with anyone who is missing the "real" deal or anyone who enjoys a good cookie.

Course Desserts

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Fermentation 8

Total Time 8 30

Servings Servings

Calories 231kcal

Author Heather Cooan

Equipment

1 Mixer Stand mixer or hand mixer
1 Cookie Sheet

Ingredients

2 Sticks Butter Softened
½ Cup Organic Pure Cane Sugar or Sugar Replacement of Choice
½ Cup Organic Brown Pure Cane Sugar or Brown Sugar Replacement of Choice
1 Egg
¾ Cup Gluten-Free Sourdough Starter
2 Teaspoons Pure Vanilla Extract
2 Cups Pamela's Gluten-Free All-Purpose Flour
1 Teaspoon Redmond Real Salt
½ Teaspoon Baking Soda
¼ Teaspoon Baking Powder
2 Cups Chocolate Chunks

Instructions

Preheat oven to 350 degrees.
In a stand mixer with paddle attachment or using a hand mixer, cream butter and sugar together for a few minutes until light and fluffy.
Add egg and mix until well incorporated.
Add vanilla and sourdough starter and mix until just combined.
In a separate bowl, mix salt, baking soda, baking powder, and gluten-free flour together.
Add the dry ingredients to the wet ingredients about ⅓ at a time, and mix until just incorporated.
Gently fold in chocolate chocolate chunks until combined.
Place on an oiled or parchment lined baking sheet and bake for 20 minutes or until the edges begin to turn golden.

Long Ferment Instructions

The night before, mix together melted butter, sourdough starter and flour in a stand mixer bowl or a mixing bowl using a hand mixer and cover. Allow the grains to ferment for 8-24 hours.
Add egg and vanilla to the sourdough starter mixture, and mix well.
Sprinkle sugar, brown sugar, salt, baking soda, baking powder into the bowl and stir.
Fold in chocolate chunks.
For best results, refrigerate dough for at least one hour prior to baking.
Bake at 350 degrees for 10 minutes or until the edges start to turn golden brown.

Video

Notes

Be careful to not over-bake or over-mix. You may end up with a tough or more cake-like cookie.
Add in any additional mixins you would like such as nuts, seeds, different flavored chips, or dried fruit.
These are delicate cookies and can be a bit crumbly due to the lack of gluten.

Nutrition