These cookies taste very "normal." The recipe uses sourdough starter as the acid, but nobody would ever guess they're sourdough. You can leave the dough to ferment at room temperature for a couple of hours without hurting it. Fermentation supposedly enhances the digestibility of gluten-containing grains. Use "fresh" sourdough starter that has been fed within the last 12 hours or so, or part of your sponge.
These cookies aren't particularly healthy, so they are for special occasions, but they are whole-grain and the sugar is not highly refined. I add a tablespoon of calcium powder so I can pretend they're healthy. :) They are also free of corn, soy, eggs, milk/dairy, oats and nuts. If you use vegetable gelatin they can be vegan.
The dough tastes just like cookie dough should. We like to eat it raw since it contains no eggs. You could add a teaspoon of corn-free vanilla with the wet ingredients if desired.
Sourdough Brown Sugar Drop Cookies
Mix 1 tablespoon plain unflavored gelatin with 3 tablespoons cold water. Leave it for a couple of minutes to soften, then stir in 1/4 cup boiling water to dissolve. I use beef gelatin, but other types should work as well. If you use a vegetable gelatin, you may have to adjust amount/temperature of the water.
Mix or sift together:
3 cups whole wheat flour
1 and 1/2 teaspoons baking soda (bicarbonate of soda) (if you like denser, less cakelike cookies, try reducing to 1 teaspoon and adding a pinch more salt)
1/2 teaspoon unrefined sea salt
1 tablespoon calcium/magnesium powder (optional)
In a separate container, blend until smooth:
1/2 cup vegetable oil (I use safflower oil)
2 cups brown sugar (C&H/Domino's is a pure cane sugar that's corn-free and naturally brown)
Stir into sugar mixture:
1 cup sourdough starter
Add wet ingredients to dry ingredients and mix just until blended.
If desired, stir in:
1 cup baking chips, raisins, or other mix-in of your choice. (An entire package of Enjoy Life Chocolate chips is perfect in this recipe--since they are mini chips, they seem to need more to taste right
You can also add rolled or puffed grains (quinoa, rolled oats, etc) if you like. I add a cup or two depending on the grain and the consistency of the dough.
(Depending on the type of flour you use and the consistency of your sourdough starter, you may need to add an extra 1/4 cup or so of flour or a few tablespoons of water to get the dough to good drop-cookie texture. If the texture is wrong, try letting the dough rest for 5 minutes before you make adjustments.)
Drop by rounded teaspoons onto non-stick baking dish. Bake at 375 F for 12 minutes or until solid and lightly browned. Remove from pan immediately for slightly chewy, moist cookies.
(I have in a pinch used an oiled glass baking dish and longer cooking time with some success.)
Makes approximately 4 dozen cookies.