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Do you have a recipe that you’re just like, known for? I think this might be mine. And it’s a good one! It’s even approved by my friend who claims she doesn’t even like whole wheat, yet gobbles these up, no questions asked.
Now that is what I call a success! Especially if we’re talking about picky kids and toddlers. We all want our children to eat healthy, and this cookie is basically a health food!
I first discovered this recipe in a Facebook group, as a comment in regards to a question someone asked. I only have a slight minor deviation to the recipe. (Hint: you’re not going to like waiting for it!)
The recipe calls for 4 cups of fresh milled kamut (also called khorasan) flour, but of course you can use this conversion chart for converting cups of flour to grams (but I also put the grams in the recipe card for ease!) I really like to use kamut because it’s such a buttery smooth grain.
I’ve used this recipe mainly with kamut, but it also works well with soft white and hard white. You basically want a mild white, especially for the newbs. I think you could definitely branch off and use a spelt, einkorn or hard red, and anything in between. It seems to be such a forgiving recipe with the added fermentation. And as always, mill your wheat berries fresh from a stone mill!
As stated above the minor deviation is a longgggg fermentation in the fridge. I’m talking like 2 days, but honestly gets better the longer it sits. I really like it at day 4, but day 3 is good too. Basically, I just make a batch (or two) of this recipe and then just bake a sheet pan full of cookies every day until it’s gone.
We have fresh out of the oven cookies every day this way, and it’s great! We always pull them out of our stasher bags to share at nature school and adventure club and other homeschool outings. I might be known as the lady who always has cookies, and I’m not mad about it!
I love using my stand mixer for this recipe because it all just comes together so much easier. You use the whisk attachment for the wet ingredients and then when you’re adding the dry ingredients, switch to the paddle attachment. I also really love to use this scooper for perfectly sized and shaped cookies!
THE BEST Fresh Milled Wheat Sourdough Chocolate Chip Cookies
Ingredients
- 1 cup butter (melted and cooled)
- 1.5 cup sugar
- 1 tbsp molasses
- 2 eggs
- 1/2 cup sourdough discard (or fresh, both work!)
- 2 tsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 4 (512) cups (grams) kamut flour (berries milled)
- 1 cup chocolate chips
Instructions
- Melt butter and set aside to cool
- Add cooled butter, sugar and molasses and mix well in a mixer.
- Add eggs, discard, and vanilla.
- Mill the berries, and add salt, and baking soda and powder and mix.
- Add powdered mix to the wet mixture and mix until just combined.
- Add chocolate chips.
- Cover the bowl and put it into the fridge to ferment for 2-4 days. You can definitely bake after 30 mins chilling time but they get so much better with time.
- When ready to bake, preheat the oven to 350*F
- Scoop onto parchment paper lined cookie sheet and bake for 8-10 mins.
- Let cool on the cookie sheet.
- Enjoy!
As always, feel free to tag me in your creations on instagram or comment below! I’d love to hear your comments!
Omg I tried these and they are soooo good! 10/10 would eat again!