Recipe Image

Servings:

Sourdough White Chocolate and Coconut Cookies

Made using sourdough starter discharge and ghee, these cookies are packed with white chocolate chips and seriously delicious.

Total Time

25min

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

1/2 cup

Sourdough Starters

•

1 cup

Cake Flour

•

Small Eggland's Best Classic Egg

•

1/2 cup

Desiccated Coconut

•

1 tsp

Baking Powder

•

1 pinch

Salt

•

1/4 tsp

Vanilla Bean Paste

•

3.5 oz

Coconut Ghee

•

4 Tbsp

Granulated Sugar

•

3 2/3 Tbsp

Brown Sugar

•

to taste

White Chocolate , chopped

Cooking Instructions

In a bowl cream together Granulated Sugar (4 Tbsp) , Brown Sugar (3 2/3 Tbsp) , and Coconut Ghee (1/2 cup) . Beat in the Eggland's Best Classic Egg (1) until completely absorbed.

Stir in the Sourdough Starters (1/2 cup) and Vanilla Bean Paste (1/4 tsp) .

Next sift in Cake Flour (1 cup) , Salt (1 pinch) , Baking Powder (1 tsp) , and Desiccated Coconut (1/2 cup) . Last add in the White Chocolate (to taste) . The dough will be quite soft. Transfer it to your fridge for a few hours.

Preheat your oven to 350 degrees F (180 degrees C).

Next, drop about 2 Tbsp of dough onto a baking tray lined with parchment paper and bake in your preheated oven at 350 degrees F (180 degrees C) for 8 minutes (for chewier cookies) or 10-12 minutes (for more cake-like cookies).

Let the cookies cool down completely on a wire rack before storing them in an airtight container.

Author's Notes

Makes 15 cookies.

Nutrition Per Serving

CALORIES

209

FAT

11.6 g

PROTEIN

2.9 g

CARBS

23.6 g