Strawberry Shortcake Sourdough Cookies
by sourdoughjesha on August 13, 2023
My very favorite soft and chewy strawberry shortcake sourdough cookies with chunks of rich white chocolate in every bite! These gut-healthy sourdough cookies are bursting with fresh strawberry flavor and are made with simple ingredients like coconut oil and fresh strawberries.
Strawberry Shortcake Sourdough Cookies
My very favorite soft and chewy strawberry shortcake sourdough cookies with chunks of rich white chocolate in every bite! These gut-healthy sourdough cookies are bursting with fresh strawberry flavor and are made with simple ingredients like coconut oil and fresh strawberries.
Health Benefits of Strawberry Shortcake Sourdough Cookies
But first, what is sourdough?
Our ancestors have been eating and enjoying sourdough, a nutritious food, as an essential part of their diet for over 6,000 years. Sourdough is made through sourdough fermentation, the process of fermenting grains with a probiotic culture.
Why are sourdough cookies gut healthy?
Sourdough, the ancient practice of fermenting grains with a probiotic culture, is an incredible tool that unlocks deep nutrition in the foods we love most. Sourdough cookies offer a plethora of benefits, thanks to their unique and natural fermentation process using sourdough starter. This slow and natural fermentation allows beneficial bacteria and wild yeast to work their magic, breaking down gluten and phytic acid, making the cookies easy to digest. As a result, nutrients like B vitamins, iron, and minerals become bio-available. The lower glycemic index of sourdough cookies ensures a steady and sustained release of energy (no energy crash!). But the goodness doesn’t end there – the fermentation process also synthesizes prebiotic fiber which promotes a healthy gut microbiome. All these benefits combined make sourdough cookies a delicious and gut healthy treat!
5 Health Benefits of Sourdough Cookies
- Bioavailable vitamins and minerals
- Naturally low gluten
- Gut Healthy
- Anti-inflammatory
- Easy to Digest
Nutrition of Strawberry Shortcake Sourdough Cookies
These sourdough strawberry shortcake cookies are delicious and nourishing. All you need is 8 simple ingredients to make these gut-healthy sourdough cookies. Here is the nutrition label for one strawberry shortcake sourdough cookie.
| Servings Per Recipe | 12 |
|---|---|
| Amount per serving | 1 cookie |
| Nutrient | Amount |
| Calories | 112 |
| Total Fat | 4.9g |
| Saturated Fat | 3.7g |
| Trans Fat | 0g |
| Cholesterol | 10mg |
| Sodium | 49mg |
| Total Carbohydrates | 16.3g |
| Dietary Fiber | 0.2g |
| Total Sugars | 9.1g |
| Protein | 1.1g |
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More Favorite Sourdough Cookie Recipes
If you love this recipe, try one of these next:
Macadamia White Chocolate Sourdough Cookies
Chocolate Chunk Sourdough Cookies
Peanut Butter Sourdough Cookies
Snickerdoodle Sourdough Cookies
Strawberry Shortcake Sourdough Cookies
Ingredients
- 100 –105g Organic All Purpose Flour* I used Organic King Arthur All Purpose Flour
- 100 g Cane Sugar Coconut sugar works perfect too but cane sugar helps achieve a bright pink color
- 40 g Fresh or Frozen* Strawberries
- 40 g Melted Organic Refined Coconut Oil
- 1 Egg Yolk
- 22 g Sourdough Starter Active Starter
- 2 g Sea Salt
- 1/8 + 1/16 TSP Baking Soda
- 1/2 White Chocolate Bar Chunks (I used Eating Evolved)
Instructions
- PREPARE EGG: In a small bowl, whisk 1 egg. Using a spoon, add 27g to a medium sized bowl.
- Prepare Strawberries: If using frozen, please see notes section. Dice strawberries on a cutting board. Next, add to a bowl and drain as much of the juice as you can.
- ADD FIRST INGREDIENTS: Now, melt coconut oil until it becomes liquid (warm but not hot). Add coconut sugar, diced strawberries, sourdough starter, salt, and coconut oil to the medium bowl with the egg.
- 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.
- ADD AND COMBINE: Now add flour, white chocolate chunks, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- 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.
- 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.
- PREHEAT OVEN: When you’re ready to bake, preheat your oven to 350°F (177°C).
- 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.
- BAKE COOKIES: Bake for 6-8 minutes or until lightly browned on the sides.
- LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
- 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.
Mine came out super flat and ugly and nothing like your photos. I’m going to try experimenting to fix it but I’m curious how your recipe is equivalent to the photos you took? Or are those just prop?
That happened to me as well! I found the recipe to be very confusing and not specific enough. I used frozen strawberries but had to scroll to the very bottom to see it make a note about it?.. very confusing. My dough came out to be goop after 10 hours and my cookies were very flat
It didn’t come out like the picture, I even weighed everything
These cookies are absolutely amazing. The depth of flavor is sooo good. I did add a teeny bit of vanilla, and accidently used too much baking soda (didn’t have a 1/8th measuring spoon). So they turned out a little different, much more flat. But that’s ok, they’re still chewy and taste amazing. Thank you for this awesome recipe!
Hi Jesha,
In the ingredients you list an egg yolk, but in the recipe call for 27g of a whisked egg. I’ve tried both methods and the egg yolk seems to be more similar to your photo, however I had problems with binding so tried the whole egg and got a very cakey almost bread-like cookie. Please let me know which one you use 🙂
Thank you!
i wish my coookies turned out like the ones on the recipe but they didnt my strawberries kept on oozing juice so it made my dough reaally sticky and the color was awful smell was ok it did bake into some kind of scone but i wish it was the cookies. they tasted pretty good