Here is a recipe that originally called for no "soaking" or "souring" stage for the dough, but I have modified the recipe to include that stage so we get the most sourdough benefit (if the starter doesn't have time to work on the flour it seems pretty pointless to me to use sourdough starter at all- but you'll find those recipes out there). I also modified the amount of sugar by replacing more than half with honey. This is a lightly sweet cookie that my family gobbles up, but if you want it sweeter you may add a sprinkle of sugar to the finished cookies before baking them. The cocoa is also optional (you can just make them peanut butter cookies) but we like it with the cocoa!
1 cup sourdough starter
1 cup peanut butter (or other nut butter)
1/2 cup honey
1/4 cup sugar
2 cups flour (whole wheat or otherwise)
In a medium bowl mix the above ingredients well, cover, & allow to rest for 6 hours. When you are ready to bake, preheat your oven to 350 and add the remaining ingredients to the sourdough mixture:
1 teaspoon vanilla
1 teaspoon baking soda
3 to 4 Tablespoons cocoa powder (optional)
Mix well. The dough may be very sticky at this point (if it's too sticky you can refrigerate the dough for 30 minutes to make it easier to handle, but I don't...) Drop by spoonfulls onto a parchment paper lined cookie sheet (space at least 1" apart). Bake for 12 to 15 minutes.
This post is a part of Kitchen Stewardship's Soaking Grains Gallery, Fight Back Friday at Food Renegade, and Pennywise Platter Thursday at Nourishing Gourmet.