Gluten Free Sourdough Cookies
Pray they turn out well 😭
All I did was
* mix the dry ingredients a bowl
* place the sourdough on top
* add the brown butter and oat mixture then mix
* forget about the egg, add it in and mix
* realize it needs some liquid and add a splash of milk
* shape into dough balls and cook
I've tried several gluten free cookie recipes, but adding a sourdough starter and browning the butter with oats really takes these cookies to the next level. The sourdough adds a slight tang that balances the sweetness, making the cookies taste rich and complex. Browning the butter along with the oats infuses a nutty flavor that pairs beautifully with the brown sugar. One tip I found helpful was not to skip the splash of milk—even a little moisture helps bring the dough together without making it too sticky or dry. Also, shaping the dough into balls before baking helps keep the cookies thick and chewy on the inside while crispy on the edges. Baking at 370°F for about 12 minutes is the sweet spot to avoid overbaking. For anyone new to gluten free baking, I recommend using a gluten free flour blend that contains xanthan gum to improve the texture. Adding vanilla extract enhances the aroma, but make sure to mix it well with the wet ingredients to get even flavor throughout. Lastly, don’t worry if your first batch isn’t perfect—gluten free sourdough baking can be tricky, but once you get the hang of balancing wet and dry ingredients, these cookies can become a favorite treat for anyone avoiding gluten!
