Sourdough Gingersnap Cookie Dough
Sourdough Gingersnap Cookie Dough
32 oz
Sourdough Gingersnap Cookie Dough
Sourdough Gingersnap Cookie Dough
32 oz
Sourdough
Heritage Wheat
Long Fermented
- Long fermented sourdough for easier digestion
- Heritage Wheat
- High quality Organic ingredients
- Small batch, made with love
- Seed oil free
- No soy, corn, preservatives, gums, dyes, or fillers
- Easy to bake
- Description
- Ingredients
- Standards
- Best Uses
Gingersnap cookies have a rich history dating back to ancient Europe, where ginger was prized for both its medicinal properties and flavor. By the 19th century, these cookies evolved into the beloved holiday treat we know today, with their signature crisp texture and warming, spiced flavor.
Made with ingredients like our Low PUFA, corn- and soy-free eggs, this dough delivers more than just great taste: healthy fats, easy-to-digest carbohydrates, and a surprising amount of micronutrients.
• B Vitamins from heritage grains and fermentation
• Healthy fats from A2 butter, organic chocolate, and low PUFA eggs
• Choline & biotin from our Low PUFA nutrient-dense eggs
• Fat-soluble vitamins from A2 butter and eggs
• Minerals naturally present in the eggs, heritage wheat flour, organic real sugar, and molasses
Because when you start with better ingredients, you get a better end product. No bleached wheat flour, no seed oils, no gums, no fillers, no shortcuts.
Plus the sourdough fermentation is already done for you, helping break down gluten and starches, supporting digestion, and enhancing mineral bioavailability. All you have to do is scoop, bake, and enjoy warm, homemade cookies, anytime!
These are cookies you can feel good about enjoying as part of a balanced diet.
How to Bake:
1. Preheat the oven to 350°F.
2. Scoop dough into ~1.5-2 oz balls and place 2 inches apart on a baking sheet.
3. Bake for 10-13 minutes, or until golden brown.
4. Let cool on a rack, and enjoy!
Sourdough Gingersnap Cookie Dough Reviews
So good!
Christian
03/08/2024
YAY!
Paula
02/27/2025
traditional long fermented sourdough
The art of traditional bread-making has largely been replaced by mass production methods that prioritize speed and shelf life, often at the expense of flavor, digestibility, and nutrition. For thousands of years, however, sourdough fermentation was the standard, used to create bread that was both more nutrient-dense and easier to digest. Through the natural activity of wild yeast and lactic acid bacteria, this slow fermentation process transforms the grain at a structural level. Unfortunately, much of what’s labeled “sourdough” at the stores today skips this process entirely, relying on commercial yeast and sourdough 'flavoring' instead of true fermentation.
Our long-fermented sourdough stays true to ancestral, time-honored methods, allowing the dough to fully develop its flavor and nutritional potential. During sourdough fermentation, gluten proteins and complex starches are partially broken down, improving digestibility. Phytic acid is reduced, enhancing mineral absorption, while polyphenols become more bioavailable. At the same time, fermentation produces prebiotic compounds and modifies fiber structure, helping support a healthy gut microbiome.
For many of our customers, this traditionally made sourdough is the only bread they can enjoy without discomfort, offering a more nourishing option that reconnects with the way bread was meant to be made.
Pure, Unadulterated Flour
Walk down any bread and flour aisle and you’ll see “enriched flour” listed as a staple ingredient. While it sounds beneficial, it actually reflects a highly processed system: modern flour is stripped of its natural nutrients through harsh roller milling, then fortified with synthetic, isolated nutrients. This often includes iron filings and synthetic B vitamins like folic acid, which can disrupt the body’s natural nutrient balance.
Many commercial flours are also bromated (treated with potassium bromate to strengthen dough for industrial baking) a compound banned in several countries due to concerns over carcinogenic residues. Commercial flour is also commonly bleached using chemicals such as chlorine gas or benzoyl peroxide to whiten the flour and alter its protein structure. This process not only changes the appearance but further degrades the natural integrity of the grain and exposes us to more chemical residues.
We choose a different approach, returning to grains your ancestors would recognize. Our heritage wheat flour is free from synthetic fortification, bleaching, and bromation. Instead, it is freshly stone-milled using traditional methods that preserve the full nutrient profile of the grain.
Rather than attempting to rebuild what was removed, we keep the grain whole, delivering flour in its most natural, nutrient-dense form.
Regeneratively Grown Heritage Grains
The wheat we eat today is quite different from the heritage varieties our ancestors relied on. Over the last century, wheat has been bred for higher yields, disease resistance, and compatibility with industrial processing, rather than for nutritional value or digestibility. These modern varieties can contain fewer nutrients and altered protein structures, making them harder for many people to digest. At the same time, pesticide use has increased, including the common practice of pre-harvest desiccation, where wheat is sprayed with glyphosate shortly before harvest to accelerate drying. This means pesticide residues can end up in our flour and daily bread, compromising digestive health and impacting your gut microbiome.
At Nourish Food Club, we take a different approach. We use heritage grains grown without pesticides by regenerative farmers, preserving the traditional wheat varieties our ancestors ate. These grains are not only more nutrient-dense, but often easier to digest. Cultivated in harmony with the land, they help restore soil health and biodiversity while producing cleaner, higher-quality flour.
The result is bread that honors the past: offering better flavor, improved digestibility, and greater nutritional value.
