These sourdough espresso chocolate chip cookies are made of freshly milled whole wheat and rye flours, plus sourdough starter. They are naturally fermented to make the grains more digestible (by predigesting gluten and other proteins). While these cookies are whole grain, they are still light and taste nearly the same as the all purpose flour version. Additionally, my sourdough cookies (and my other baked goods) aren’t actually sour like sourdough bread. The sugar offsets any sour flavor, so they taste like a normal cookie!
Ingredients: whole wheat flour*, rye flour*, sourdough starter*, coconut sugar*, pasture raised eggs*, pasture raised butter, pasture raised raw milk, espresso powder*, vanilla*, baking soda, paleo baking powder (baking soda, cream of tartar, arrowroot flour*), sea salt, chocolate chips* (cocoa butter*, cocoa powder*, maple syrup*)
*organic
Refined Sugar Free, Nut Free / Freshly Milled Flour
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