Sourdough Breakfast Cookies

As I try to figure out what grains I can or can't handle I'm currently only eating wheat that is sourdough, soaked or sprouted.  So I decided to try modifying my breakfast cookie recipe to make it with sourdough, sprouted wheat flour and no oats.  I tried it this morning...turned out great!!!!  You'd never know they are sourdough.  And I honestly like this version better than the original.  Justin loved them too.  They spread out more when they bake than the original version...almost more like a regular cookie.  I'll probably still play around with ratios a little bit when I make them in the future.  But for the first attempt/experiment I'd say these turned out awesome.  I only made a half recipe to try them out.  I'll post it as I made it.  You can easily double the recipe.  This made 11 LARGE cookies.  If you don't have sprouted wheat flour you can use regular flour.  You could soak it in the buttermilk the night before if you're using unsprouted.

Sourdough Breakfast Cookies

1 cup sprouted wheat flour (you can use regular wheat flour if you don't have sprouted)
1 cup sourdough starter
1/2 cup (1 stick) butter, melted
1/4 cup buttermilk
1/2 cup raw honey
1 egg
1/2 tsp. salt
1 t. cinnamon
1/2 tsp. baking soda
1 t. vanilla
1 cup add-ins (raisins, chocolate chips, chopped nuts, shredded coconut)

The night before, feed your sourdough to make sure you have enough.

In the morning, combine flour, sourdough, butter and buttermilk in large bowl with wooden spoon.  Mix well.  Add remaining ingredients.  Mix well.  Drop into large mounds on baking sheet, with plenty of space inbetween cookies.  Bake at 350 for 20 minutes.

This post is linked to Real Food Wednesdays at Kelly the Kitchen Kop and Fat Tuesday at Real Food Forager.