Sourdough Cookies by Annie Clapper

Annie and I are both huge fans of @wildwomanbakery and her jaw dropping sourdough cookie creations. We talked about our mutual love for cookies on Annie’s episode of the podcast. We were both mentored by our cottage bakery brother Jeff McCarthy and he graciously shared with us his recipe, tips, and tricks for great sourdough cookies. Annie, being dairy free, has a vegan take on sourdough cookies. Her recipe incorporates coconut oil in place of butter - and a healthy dose of peanut butter!

Ingredients (grams)

450 AP flour

50 kamut (or whole wheat)

8 baking soda

16 baking powder

10 salt

150 warmed coconut oil

135 warm water

600 brown sugar

180 peanut butter (or soy/sun butter— you do you)

10 vanilla

200 discard starter

284 chocolate chips

142 toasted chopped pecans

142 toasted chopped almonds

Whisk the flours, baking soda, baking powder, and salt together.

Whisk the warm coconut oil (should be liquid), brown sugar, vanilla, warm water, and nut butter together. Once combined, whisk the discard starter in and mix thoroughly.

Fold the dry ingredients into wet ingredients. Fold in the nuts and chocolate.

Transfer to an airtight container and let it ferment in the fridge for at least two days or up to a week.

Bring the dough to room temp, then scoop and freeze the dough balls. We bake our 125g dough balls for about 22 mins at 400F convection, but your time may/should vary depending on your oven and the size of your cookies.

Happy cookie-ing!

Used with permission by Annie Clapper, 2022