I am a big fan of using pre-fermented grain for everything. I really find that it makes a big difference with how easily I digest grain-based foods. However, cookies always eluded me… as they really don’t start with enough liquid to ferment. But I have two kids, so cookies come with the territory.
Luckily I’ve found a way around that! After discovering how easy it was to make homemade cream cheese, I really got into making lots of cream cheese. It wasn’t a stretch to try using my cultured cream cheese to culture a batch of cookies. It seemed like a good fit, since it’s naturally thick texture would be perfect for culturing a thick dough.
The result is a thick, chewy chocolate chip cookie that is better than anything you’ll find in a store bought package. Not only that, there’s no soy lecithin or palm oil to be found, and you get to control how sweet it is!
- 1 cup flour (can be gluten free or wheat -I used oat flour)
- ¼ cup cream cheese
- ¼ cup melted butter
- Remaining Ingredients
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- ¼-3/4 cup of sugar
- 1 cup of chocolate chips
- Mix your flour with the cream cheese and melted butter. If you are using homemade cream cheese, you can use it to pre-ferment your flour. Leave it to sit on the counter for 6-24 hours
- Add in the remaining ingredients and mix until smooth.
- Put 2 tbsp sized balls of dough on a cookie sheet, leaving about 2" between each ball.
- Bake at 375 F for 8-12 minutes. The cookies are done when they start browning.
- Allow to cool for 2 minutes before removing from the cookie sheet.
-Store-bought cream cheese may not have any culture in it, and won’t work to ferment the flour in this recipe, though it will still work for the recipe (just not the fermenting).
-You could also use a well strained yogurt cheese or kefir cheese in place of the cream cheese.
-I used a 1/4 cup of ground date sugar for the cookies in the photo… mainly because I wanted something a bit healthier for our school lunchboxes. However, using more sugar will result in a better cookie texture, and I definitely use more sugar when I’m baking to share!