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
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
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!