Freshly Milled Flour Sourdough Sugar Cookies
Why freshly milled flour? Freshly milled wheat contains 40 of the 44 nutrients our body needs.
90% of the nutrients in the wheat is found in the brand & the germ.
Which are removed from majority store bought flour/bread in order to lengthen shelf life.
The berries (which is what you mill) can last for years if stored properly. Just mill as you need.
Not only is what I’m making more tasty, but it has so many nutrients. And although I LOVE to make food fun and think food should never be boring. Food is meant to fuel our body and give us nutrients so we can grow, heal and fight off illness. That is why I decided to start milling my own flour and it’s so easy. I turn on the machine, pour in the desired amount of berries and then milled flour comes out into bowl I place under the spout.
You can get a discount on my NutriMill with code: BUSYLITTLEIZZY
Ingredients:
8 tablespoons unsalted butter (room temp)
¾ coconut sugar (you can use granulated sugar, we just don’t buy/use that anymore)
1 large egg
1 1/2 teaspoon vanilla extract
¼ cup sourdough discard (room temp & heaping 1/4 cup)
2 ½ cups organic freshly milled flour (I use a mixture of spelt and soft white)
½ teaspoon fine sea salt
Recipe:
In my kitchen aid mixer I add the butter and sugar until light and fluffy, about 2-3 minutes. If your butter isn’t room temp, I just chop it up & whip it in the mixer until it’s soft then add my sugar.
Use a spatula to scrape the sides of the bowl in between to be sure it’s all mixing. Note: If your butter isn’t room temp, it’s okay. I just cut it into pieces and mix for 3-4 minutes prior to adding the sugar to soften/warm it up.
Next mix in the egg and vanilla extract.
Now add the sourdough starter discard and mix. Again use a spatula or spoon to scrape the sides of the bowl in between to be sure it’s all mixing.
Mix in the flour & salt.
Optional: Add chocolate chips, we like to do a mix of regular sized dark choc and mini semi sweet
Place the mixture on a piece of parchment paper and cover with another piece of parchment paper. It will be sticky. Lightly squish/flatten the dough and lift the mixture in the parchment paper to a pan. Place in the fridge for an hour or the freezer for 20 minutes.
Roll out the dough with a rolling pin to about 1/2+ inch thick. Use parchment paper between your dough and rolling pin (if needed) to prevent sticking.
Remove from the fridge/freezer and cut with cookie cutters. Squish remaining edges back together and roll back out flat and continue until you have used all of your dough. Bake on 350 for 10-12 minutes, (it’s typically about 12 minutes for my current oven) let rest on the pan for 5-10 minutes before moving to a cooling rack. Enjoy!
These don’t last long in our house! We store them in an airtight container in the counter. They haven’t ever lasted longer than 3 days in our house. Let me know what you think of this recipe.
Want to try more Freshly Milled Recipes?
Try my Freshly Milled Sourdough Rolls HERE.
Looking for Low Toxin Kitchen Swaps? Click here.
Sending Wellness & Happiness Vibes Your Way,
Eryka
