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churro sourdough cookies

Churro Sourdough Cookies (with Chocolate!)


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  • Author: Jesha
  • Total Time: 0 hours
  • Yield: 12 Cookies 1x

Description

Incredible churro sourdough cookies with rich dark chocolate and cinnamon sugar in every bite. These sourdough churro cookies are deliciously soft and chewy, stuffed with chocolate, and seriously taste just like a churro! All you need is 8 simple ingredients to make these gut-healthy sourdough cookies.


Ingredients

Scale


Instructions

  1. PREPARE EGG: In a small bowl, whisk 1 egg. Using a spoon, add 27g to a medium sized bowl.
  2. ADD FIRST INGREDIENTS: Now, melt coconut oil until it becomes liquid (warm but not hot). Add coconut sugar, sourdough starter, salt, and coconut oil to the medium bowl with the egg.
  3. MIX: Using a spoon, mix ingredients together until combined. DO NOT SKIP THIS STEP. Mixing wet ingredients prior to adding flour and baking soda will help achieve the perfect cookie texture.
  4. ADD AND COMBINE: Now add flour and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
  5. STORE DOUGH: Place the dough covered in a small Tupperware or wrap it in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
  6. FERMENT DOUGH: Ferment the covered dough at room temperature for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
  7. PREHEAT OVEN: When you’re ready to bake, preheat your oven to 350°F (177°C).
  8. DIVIDE COOKIES: Divide and roll the cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
  9. ADD CHOCOLATE: Press the center down in the middle using a teaspoon or your finger. Place your chocolate square in the middle and re-roll with your hands so it’s fully covered.
  10. ROLL IN CINNAMON SUGAR: Add cinnamon and sugar to a plate and mix. Now, roll all sides of the cookie in the cinnamon sugar except for the cookie bottom.
  11. BAKE COOKIES: Place on a lined baking sheet and bake for 6-8 minutes or until lightly browned on the sides.
  12. LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
  13. STORING: Store sourdough cookies in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350°F (177°C) oven for 5 minutes.

Notes

Freezing Instructions: Freeze raw or baked cookies in a closed container for up to 3 months. Thaw and reheat (or bake) as you like!

  • Fermentation Time: 10+ hours
  • Cook Time: 6-8 Minutes
  • Category: Sourdough Cookies
  • Cuisine: Dessert