Gut-healthy cookies

Yes, it IS a thing... you really can make cookies from scratch that not only taste amazing, but that are also really healthy for your gut.

Don't believe me? Try these sourdough cookies! Once you make the base dough (minus the chocolate chips), you can add literally any toppings you can dream up to create new and exciting flavour combinations - want to try Pistachio Dark Chocolate? No problem! What about Caramel-Swirl Sea Salt? Easy! My personal fav is to add dark chocolate chips and then sprinkle the cookies with sea salt before baking. Mini marshmallow and easter eggs....? The options are endless!

Using a mature sourdough starter is helpful for this, but you can also make these using sourdough discard, as they do not really need to rise all that much (after all, they are cookies, not bread!). I like putting a few drops of apple cider vinegar right on top of the baking soda though, just to give the cookies a bit more rise. They can get so fluffy this way! I sometimes use more starter than the recipe calls for too (I can't help it - I LOVE that sourdough flavour!), so try using almost a cup if you are feeling adventurous.

Most importantly, before you bake these, remember to always add my secret ingredient, taught to me from both of my grandmothers - love. In unlimited amounts. The more you add, the better these get.

Sourdough Chocolate Chip Cookies:

·         2 cups all-purpose flour

·         1 tsp. baking soda

·         ½ tsp. salt

·         ¾ cup butter melted

·         ¾ cup sugar

·         ¾ cup brown sugar

·         2 eggs

·         ½ cup sourdough starter discard 2-5 days old

·         1 tsp. vanilla

·         2 cups chocolate chips

·         2 tbsp. hulled hemp hearts 

·         Sprinkle of coarse sea salt, to sprinkle

1) Preheat oven to 350°F

2) Stir the flour, baking soda and salt together in a medium mixing bowl; set aside. *If at high-altitude, also add ¾ tsp baking powder

3) In a large mixing bowl, beat butter, sugar and brown sugar on medium-high speed until light and fluffy

4) Mix in eggs, one at a time, until incorporated. Add the vanilla and sourdough starter discard; mix well. Some separation is normal at this stage

5) Slowly add the flour mixture to the wet ingredients, and mix until just incorporated. Add the chocolate chips and hemp hearts and stir in by hand using a spatula

6) Prepare a cookie sheet by greasing with oil or butter, or lining with silpat or parchment paper

7) Drop 12 teaspoonfuls of dough onto the cookie sheet, maintaining a consistent size and spacing evenly apart. Sprinkle with the sea salt

8) Bake for 9 to 12 minutes, until starting to turn golden on edges. Remove from oven and allow to sit on cookie sheet for 5 minutes, then transfer to a cooling rack with a lifter. Repeat for remaining cookies

9) Freeze any uncooked dough in a sealed container 

Looks yummy enough to dive in!