The best churro sourdough cookie ice cream sandwich! They’re made with soft and chewy chocolate stuffed churro cookies with salted caramel ice cream in between. These healthy churro sourdough cookies are sweetened with coconut sugar, naturally fermented with sourdough starter (gut healthy!), and seriously taste just like a churro. Can’t wait for you to try this one! xx
INGREDIENTS
Sourdough Cookie Dough:
- 100–105g Organic All Purpose Flour*,
- 100g Coconut Sugar
- 40g Organic Refined Coconut Oil, Melted
- 27g Pastured Egg, Roughly 1/2 Egg
- 30g Sourdough Starter, Active
- 2g Sea Salt
- 1/4 TSP Baking Soda
- 8–12 Dark Chocolate Squares, For Stuffing
- Cane Sugar or Coconut Sugar, For Topping
- Cinnamon, For Topping
Ice Cream:
- Jeni’s Salted Caramel Ice Cream
INSTRUCTIONS
- PREPARE EGG: In a small bowl, whisk 1 egg. Using a spoon, add 27g to a medium sized bowl.
- ADD FIRST INGREDIENTS: Now, melt coconut oil until it becomes liquid (warm but not hot). Add coconut sugar, 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 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.
- ADD CHOCOLATE: Press the center down in the middle using a teaspoon or your finger. Place your chocolate square in the middle and re-roll with your hands so it’s fully covered.
- ROLL IN CINNAMON SUGAR: Add cinnamon and sugar to a plate and mix. Now, roll all sides of the cookie in the cinnamon sugar except for the cookie bottom.
- BAKE COOKIES: Place on a lined baking sheet and 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 (at least 1 hour)*. After 10 minutes, you can also pop them in the fridge or freezer to speed up the process. *It’s important to let the cookies cool so the ice cream doesn’t get too melty when you’re creating the ice cream sandwich.
- ADD ICE CREAM: Now place a scoop of ice cream on top of one of your cookies. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.
- FREEZE SANDWICHES:* Now place the ice cream sandwiches on a plate and place them in the freezer for 15 minutes (so it firms up a bit). And that’s it! Enjoy!
