Chocolate Peanut Butter Sourdough Starter Cookies
These soft-baked cookies combine rich peanut butter with cocoa powder and sourdough starter for a unique tangy depth. The natural sweetener and coconut coating create a wholesome treat that's perfect for using up excess starter. The cookies have a chewy texture with subtle chocolate flavor and nutty richness from the peanut butter base.
Ingredients
- 1 cup natural peanut butteralmond butter1:1nut-free
Use any nut or seed butter of choice
- ½ cup dry unrefined sweetener, to tastecoconut sugar1:1refined-sugar-free
Adjust amount to taste preference
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 organic or pastured egg
- ¼ cup cocoa powder
- ⅓ cup sourdough starter
- ¼ teaspoon baking soda
- unsweetened shredded coconut
Instructions
- 1
Preheat oven and prepare cookie sheet
- 2
Combine peanut butter, sweetener, salt, vanilla, egg, cocoa powder, sourdough starter, and baking soda in a large bowl
- 3
Mix ingredients well until combined
- 4
Roll or stir in shredded coconut before baking
- 5
Roll dough and press onto prepared cookie sheet
- 6
Bake and check after 10 minutes
- 7
Allow cookies to sit on cookie sheet for 5 minutes
- 8
Transfer to cooling rack until completely cool
- 9
Store in sealed container
Tips
Use natural peanut butter without added oils for best texture and flavor in these cookies.
Check cookies at 10 minutes as baking time can vary depending on your oven and desired doneness.
Good to Know
Store in sealed container on counter, refrigerator, or freezer
Serve at room temperature as a snack or dessert
Common Mistakes
Don't overbake to avoid dry cookies - check at 10 minutes
Let cookies cool on the baking sheet before transferring to prevent breaking
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without sourdough starter?
The sourdough starter adds unique flavor and helps bind the cookies, but you could substitute with an extra 1-2 tablespoons of flour and liquid.
How long do these cookies keep?
Store in a sealed container for up to one week at room temperature, two weeks refrigerated, or freeze for up to three months.
Can I use a different nut butter?
Yes, any nut or seed butter works well as a substitute for peanut butter in equal amounts.