Description

Non-dairy and ready-to-bake chocolate chip cookie dough from The Sourdough Project. Makes about one dozen (12) cookies, depending on size.

Ingredients: heirloom wheat*, vegan butter* (coconut oil, cashew milk, sunflower oil, sunflower lecithin, sea salt), sugar*, brown sugar, sourdough starter*, egg replacer (potato starch, tapioca flour, baking soda, psyllium husk), chocolate chips (cane sugar, cacao beans, cacao butter, sunflower lecithin, vanilla), vanilla, baking powder, baking soda, sea salt

*organic ingredient

Contains: wheat


Baking instructions:
· Thaw in fridge overnight
· Preheat oven to 350 degrees, line baking sheet with parchment
· Portion 2 oz balls, flatten and place 2 inches apart
· Bake in a preheated oven for 15-17 minutes or until edges are golden and the center looks slightly underbaked. Don't overbake!
· Allow cookies to rest on the cookie sheet minimum of 5 minutes before transferring to cooling rack
· Store unused dough in the refrigerator, do not refreeze


 


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Cookie Dough, Sourdough Chocolate Chip

$12.99

Non-dairy and ready-to-bake chocolate chip cookie dough from The Sourdough Project. Makes about one dozen (12) cookies, depending on size.

Ingredients: heirloom wheat*, vegan butter* (coconut oil, cashew milk, sunflower oil, sunflower lecithin, sea salt), sugar*, brown sugar, sourdough starter*, egg replacer (potato starch, tapioca flour, baking soda, psyllium husk), chocolate chips (cane sugar, cacao beans, cacao butter, sunflower lecithin, vanilla), vanilla, baking powder, baking soda, sea salt

*organic ingredient

Contains: wheat


Baking instructions:
· Thaw in fridge overnight
· Preheat oven to 350 degrees, line baking sheet with parchment
· Portion 2 oz balls, flatten and place 2 inches apart
· Bake in a preheated oven for 15-17 minutes or until edges are golden and the center looks slightly underbaked. Don't overbake!
· Allow cookies to rest on the cookie sheet minimum of 5 minutes before transferring to cooling rack
· Store unused dough in the refrigerator, do not refreeze


 

The Sourdough Project

The Sourdough Project

Jennifer Holmer El-Azzi and Daniel El-Azzi started their cracker business in the kitchen of their East Austin home. After experimenting with Sourdough for years, Daniel said "Enough Bread!" what about something more useful like crackers?! In April of 2018, they began to sell their crackers at Austin farmers markets.

The crackers are cold fermented for a week to slowly build a unique tangy and cheesy flavor (without the cheese!). These crackers use only heirloom wheat that is grown in Texas and freshly stone-milled by Barton Springs Mill. The crackers are hand-rolled, resulting in a flaky texture that is perfect with any cheese or charcuterie board.

 

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