Sourdough Snickerdoodles (Refined-Sugar Free)

These chewy sourdough cookies are a unique twist on a much-loved classic. Adding sourdough discard gives a lot of that delicious tang to the recipe, and eliminates the need for cream of tartar.
They’re made with brown butter, which is superior!!!Then, coated in a Ceylon cinnamon and coconut sugar coating for a cozy flavor

Ingredients:

Grass-fed butter: Rich in vitamin k2 and A, CLA, beta-carotene, and health fats for digestion, hormones, and skin health

Einkorn flour: Contains low levels, free of glyphosate, higher in protein, vitamins, minerals, and fiber

Sourdough discard: Contains lactic acid to predigest the starch in grains, lowers the glycemic index, and helps the body absorb nutrients better

Coconut sugar: An unrefined sugar with a lower glycemic index that retains more nutrients and inulin. Inulin is a prebiotic fiber that can help stabilize blood sugar

Pasture-raised eggs: Contain 2-3x more vitamins and omega-3s and is a more sustainable way of raising chickens. The eggs provide choline and protein as well

Ceylon cinnamon: Packed with antioxidants, benefits the metabolism, and was shown to improve blood sugar levels

Sourdough Snickerdoodles (Refined-Sugar Free)

These sourdough snickerdoodle cookies are so cozy! They have soft centers, a chewy texture, crispy edges, and a delicious cinnamon flavor. The addition of your sourdough discard gives them even more tang and fermentation benefits!

Author: Olivia Courses: Dessert

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Prep Time 10 mins Cook Time 10 mins Rest Time 1 hr Total Time 1 hr 20 mins Difficulty: Beginner

Ingredients

Servings

• ¹⁄₂ cup grass-fed butter

• 1 ¹⁄₃ cup einkorn flour

• ¹⁄₂ tsp baking soda

• ¹⁄₄ tsp baking powder

• ¹⁄₄ tsp salt

• ³⁄₄ cup coconut sugar

• 1 pasture-raised egg

• 1 tsp vanilla extract

• ¹⁄₄ cup sourdough discard

Coating

• 2 tbsp 2-4 coconut sugar (or raw cane for more traditional flavor)
• ¹⁄₂ tbsp Ceylon cinnamon

Instructions

1. In a small saucepan over medium-low heat, melt the butter. Whisk frequently until brown with a nutty aroma
2. Pour into small bowl
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt
4. Add sugar to butter and whisk until dissolved
5. Add egg, discard, and vanilla. Whisk until combined
6. Fold in flour mixture 1/3 at a time
7. Cover bowl and refrigerate or at least 1 hour (longer for more fermentation)
8. Mix sugar and cinnamon together on a small plate
9. Roll dough into balls and coat top in cinnamon-sugar mixture
10. Place on prepared baking sheet and bake at 375 for 10-12 minutes
11. Let cool for 5-10 minutes and enjoy these warm and cozy snickerdoodles