Onion and cumin sourdough cookies (gluten-free)

Looking for ways to use up your gluten-free sourdough receipt? These thin, crunchy, and flavorful onion and cumin cookies are easy to make and will satisfy your salt and crunch cravings. Although I made these with my teff, millet, and sorghum starter scraps, they will work with any gluten-free scraps.

Made with wholesome, nutritious ingredients, these cookies are gluten- and lectin-free.

What is sourdough discard?

To make these cookies, you will need a scrap of sourdough. I use my gluten-free, lectin-free sourdough starter made with teff, millet, and sorghum flour, but I’m sure you can use this recipe with any kind of starter (small adjustments may be needed to get the same texture).

Discard is the leftover entrée you get after feeding your entrée and making a favorite. My starter consists of 10 grams of starter, 30 (up to 35) grams of water and 35 grams of flour.

When you feed the starter twice a day, you only use 10 grams of starter. And even if you make a preference, you’re still left with an entree. It’s called like this DISCARD. You can store it in a covered glass jar in the fridge and use it for baking for up to two weeks.

The scrap will act as a leavening agent in cakes, pancakes, or waffles and add a tangy, voluminous touch to something like cookies. You can use it cold, straight from the fridge, and usually add it last, after mixing the rest of the ingredients.

Ingredients for gluten-free sourdough cookies

I love using sweet potato and cassava flour to make lectin-free cookies. For the flavors, I used a scallion and cumin seeds, but you can be creative and use other flavors if you feel like it. You can use onion powder instead of chives, but you may need to add a little extra liquid (water).

I prefer baked sweet potato because it has a little more flavor, but any cooking method would work, even a canned sweet potato. However, as always, when making substitutions, you may need to adjust the liquid or dry ingredients slightly. A canned sweet potato tends to be more watery than a homemade sweet potato.

Here is the full list of ingredients:

How to make gluten-free sourdough cookies

The method is super simple. Just make sure to roll out the dough super thin, so you get the crunch. When baking, don’t lose patience if they don’t get crispy in 15 minutes. They may be a little thicker than mine, or maybe your oven is a little different. Wait patiently for a few more minutes, checking to make sure they don’t burn.

If after 17-20 minutes they are not crispy, try pulling them apart, put them back in the oven for a few more minutes, then turn off the heat and let them rest in the oven with the door half open. . They will be crispy at the end.

I’ve had quite a few people try this recipe before posting it here, and even though they didn’t have any pictures of the process, they were successful.

• Preheat the oven to 350F / 180C.
• Blend the chives, olive oil, water, sweet potato and salt until creamy.
• Transfer the contents of the blender to a bowl and add the sourdough, psyllium husk and cumin seeds and combine with a spatula.
• Gradually add the cassava flour and mix (use your hands when it is solid). Knead gently and divide them into two equal parts, which you will shape into balls.
• Place a piece of parchment paper on a work surface, place the dough on top and shape it into a rectangle with your hands. Add another piece of parchment paper on top and roll out with a rolling pin to about 1/12 inch or 2 mm thick.
• Gently peel off the top paper and slide the bottom paper with the cookies onto a baking sheet.
• Cut into small rectangles or squares with a pizza cutter or knife and prick the cookies with a fork. Optionally, sprinkle with sea salt flakes.
• Bake in the oven for 15-20 minutes, keeping an eye on them after 15 minutes. The thinner parts of the edges can be done faster. If they are not crispy after 20 minutes, turn off the oven heat and leave the door half-open with the cookies inside for about 10 minutes. Once this step is done, turn the heat back on to prepare the second batch. Alternatively, if you know your oven well and have done this before, use two baking sheets and bake them at the same time, switching the two sheets after 10 minutes to ensure they cook evenly. It may take a little longer if you are using two trays.
• If you are cooking one batch at a time, prepare the second batch while the first is cooking and repeat.

How to store and serve sourdough cookies

They never last more than three days in my house (because we eat them), but I’ve kept them on the counter, at room temperature, in a bag or glass container, and they stayed crisp the whole time.

They are perfect with your breakfast, with avocado and eggs, and I love to eat them with my beef liver pate with fresh herbs.

Use them to dip in any kind of hummus, dip or guacamole.

They are also the perfect snack. Add some nut butter for extra deliciousness.

I’d love to hear from you if you make these crispy sourdough cookies.

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