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Gluten-free Sourdough Chocolate Chip Cookies

This gluten-free chocolate chip cookie recipe is a great way to use discarded starter. Sour the dough until they are as tangy as you like, or make them immediately if you’re in a hurry.


  • ½ cup butter, very soft
  • ½ cup gluten-free sourdough starter
  • ¾ cup superfine white rice flour
  • ¼ cup sorghum flour
  • ½ cup potato or tapioca starch
  • ½ teaspoon xanthan gum
  • 2 eggs
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup chocolate chips
  • 1 teaspoon baking soda


  1. Mix butter and sourdough starter together in a medium bowl beating until well combined. Add superfine rice flour, sorghum flour, potato starch, and xanthan gum and mix together until a very stiff dough comes together. If the dough doesn’t reach this stage, add a little bit more sorghum flour until it does.
  2. Cover bowl and sour 4-8 hours, if souring is desired. 
  3. Preheat oven to 375°F. Grease baking sheet with butter or cover with parchment paper.
  4. In a small bowl, beat eggs. Add honey, vanilla, and salt; mix well. Blend mixture into the soured dough. Pour chocolate chips over the mixture and sprinkle the baking soda on top.
  5. Blend until everything is well combined. Drop dough by the spoonful onto prepared baking sheet. Bake approximately 12 minutes, or until cookies are just set on top and golden-brown on the bottom.
  6. Cool briefly on baking sheet before transferring to cooling rack.


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Pile of chocolate chip cookies on white background

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