Sourdough Chocolate Chip Cookies

These cookies are crazy good. They're fermented for 6-8 hours to unlock enzyme inhibitors. This allows you to receive all the vitamins and minerals that are usually locked up in grains that aren't sprouted. Nobody will be able to tell their fermented. They taste just as yummy as any chocolate chip cookie but are so much better for you. This may be the last chocolate chip cookie recipe you'll ever need. Fermented dough is always better for you!

Ingredients

1 cup unsalted butter
1 cup coconut sugar or monk fruit!
½ cup sourdough starter active and bubbly
2 teaspoons vanilla extract
1 egg
2 cups white or white wheat flour
1 cup rolled oats
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon Celtic Sea Salt
1½ cups chocolate chips

Instructions

Preheat oven to 350°F.
Place the butter and sugar in the bowl of a standing mixer and, using the beater attachment, mix on medium for 2 minutes. Scrape the sides of the bowl as need.
Add the sourdough starter, vanilla, and egg. Mix on low until combined.
In a separate bowl, combine the flour, oats, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the wet. Then add chocolate chips and mix until just incorporated.
Cover the bowl with plastic wrap and allow to ferment at room temperature for 6-8 hours, or in the refrigerator 72 hours.
When ready to bake, use a cookie scoop to scoop the dough into balls onto a greased baking sheet.
Use your fingers to gently flatten the cookies
Bake for 14-16 minutes until they are light golden brown.