Description
Blueberry Sourdough Cookies offer a sophisticated twist on the classic treat, blending the complex tang of fermented dough with the vibrant sweetness of sun-ripened berries. These cookies provide a soft, pillowy texture that feels more like a gourmet pastry than a standard snack.
Ingredients
Scale
2 cups Spelt Flour or All-Purpose Flour
1/2 cup Sourdough Discard (Unfed)
1/2 cup Grass-Fed Butter (Softened)
3/4 cup Coconut Sugar
1 large Egg (Pasture-Raised)
1 cup Fresh Blueberries
1 teaspoon Vanilla Bean Paste or Extract
1/2 tsp Baking Soda
1/2 tsp Sea Salt
Instructions
- In a large bowl, combine softened grass-fed butter and coconut sugar. Cream until light and fluffy
- Add the pasture-raised egg and vanilla bean paste to the creamed mixture. Mix thoroughly. Stir in sourdough discard
- In a separate bowl, sift spelt flour, baking soda, and sea salt. Gradually add to the wet mixture and fold gently
- Fold in fresh blueberries with care
- Chill the dough for at least 30 minutes
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Portion out the dough and place on the sheet
- Bake for 12 to 15 minutes until the edges are golden but centers are soft
- Let cool on baking sheet for 5 minutes before transferring to a wire rack
Notes
Ensure blueberries are not too wet before folding them into the dough.
Sourdough discard should ideally be between 2 to 4 days old for the best balance of tang and flavor.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 22mg