Peanut Butter Sourdough Discard Cookies GF DF RSF

#sourdough #sourdoughdiscard #glutenfree #dairyfree #refinedsugarfree #glutenfreesourdough

If you're a sourdough baker, you know them discard feels. What on earth are you supposed to do with it all? The price of gluten free flours has me absolutely cringing at the thought of actually throwing it out, and having sourdough pancakes for the fourth morning in a row sounds less than appealing. Enter, Sourdough Peanut Butter cookies. Not only are these delicious, and free of any nasties, but they also use up a bunch of your discard. The sourdough adds a certain intensity to the flavour, and a touch of tanginess to balance the sweet.

I note that I've chosen to use unfed discard from the fridge - this leads to a stronger flavour and less 'puffy' cookies so feel free to use fresh/fed starter for a puffier and less tangy cookie.

Peanut Butter Sourdough Discard Cookies

gluten free, dairy free, refined sugar free

prep time: 25 MINUTES

cook time: 10 MINUTES

total time: 35 MINUTES

INGREDIENTS

• 1 cup sourdough starter

• 1 cup peanut butter

• 1/2 cup melted coconut oil

• 1/2 cup coconut sugar

• 3 eggs

• 1 tsp. vanilla extract

• 1/2 cup coconut flour

• 1/4 cup tapioca starch

• 1 tsp gluten free baking powder

• 1/2 tsp salt

INSTRUCTIONS

1. Preheat oven to 180 degrees and line 2 baking trays with baking paper.

2. Mix together the peanut butter, coconut oil, coconut sugar, eggs, and vanilla extract until smooth (I used a food processor).

3. In a large bowl, add mixture of wet ingredients to sourdough starter. Add in all dry ingredients, stirring to combine.

4. Roll into balls and space evenly on your trays, then use your fingers to flatten into cookies (I made 18 large cookies).

5. Bake for 10-12 minutes or until golden brown. Allow to cool before enjoying.