Traditionally Fermented Foods by Shannon Stonger

Author:Shannon Stonger
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2017-03-29T04:00:00+00:00

Sourdough Flour-Free Oatmeal Cookies

After years of my attempts to make a sourdough cookie that actually tastes like a cookie—not a cake—my husband was thrilled when these came out of the oven. Freshly baked, they are crispy around the edges and soft in the middle; once cooled, they are chewy and sweet with just enough tang and salt to make them irresistible. Make them gluten-free with a gluten-free sourdough starter and certified GF oats.

Makes: 16 to 20 small cookies / Fermentation Time: 8 to 24 hours

¼ cup (55 g) butter or shortening

½ cup (196 g) unrefined sugar such as sucanat or coconut

2 cups (161 g) quick cooking oats (gluten-free if desired)

¾ cup (177 ml) sourdough starter (here)

2 tbsp (19 g) ground flaxseed

1 tsp (3 g) cinnamon

¾ tsp fine-grained sea salt

¼ tsp baking soda

½ cup (75 g) raisins, optional

2 tsp (10 ml) vanilla extract

Cream the butter or shortening with the sugar. Add the oats, starter and flaxseed meal and stir to combine. Knead until dough just comes together. Cover tightly and allow to ferment at room temperature for 8 to 24 hours, as desired.

When ready to bake, preheat the oven to 350°F (177°C) and prepare a cookie sheet by lightly greasing or lining it with parchment paper.

Uncover the fermented oat mixture and break it up a bit with a fork. Use a fork to mix the cinnamon, salt, baking soda and raisins in a small bowl. Sprinkle this mixture over the dough and then drizzle the vanilla over the top. Knead all ingredients together with clean hands until the dough is homogenous.

Scoop approximately 2 tablespoons (23 g) of dough for each cookie. Place on the cookie sheet and flatten slightly with the back of a fork. Fill the cookie sheet, leaving a half inch (13 mm) of space between the cookies.

Place the baking sheet in the oven and bake for 15 to 20 minutes or until golden brown on bottom and around the edges and set completely in the middle.

Allow to cool for 5 minutes before transferring to a cooling rack.

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