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.