Sprouted Oatmeal Raisin Sourdough Cookie Dough
Sprouted Oatmeal Raisin Sourdough Cookie Dough
32 oz
Sprouted Oatmeal Raisin Sourdough Cookie Dough
Sprouted Oatmeal Raisin Sourdough Cookie Dough
32 oz
Sourdough
Heritage Wheat
Chemical Free
- Real Long-Fermented Sourdough
- Heritage Wheat
- Pre-Sliced
- Non-GMO
- Regeneratively Grown
- Freshly Stone-Milled for Maximum Nutrition
- Pesticide Free
- No Fortification, Bleaching or Bromate
- No Synthetic Additives & Preservatives
- Description
- Ingredients
- Standards
- Best Uses
Oatmeal raisin cookies trace back to 19th-century Scotland, where oats were a staple ingredient in simple, nourishing baked goods. Over time, raisins were added for natural sweetness, creating the soft, hearty, comforting cookie we know today.
We’ve taken that classic and given it a sourdough and ancient grain upgrade!
Made with sprouted oats, this dough bakes into cookies with a soft, chewy texture and a deeper, more satisfying flavor: naturally sweet with subtle warmth and richness in every bite. Sprouting the oats also helps reduce anti-nutrients and improve mineral availability, making them easier to digest and more nourishing.
Since our heritage wheat and ancient grain millet flour are freshly stone-milled week to week, more of their natural nutrients are preserved, resulting in fuller flavor, deeper nourishment, and a noticeably fresher product.
And the best part? The sourdough fermentation of the cookie dough batter is already done for you, helping pre-break down gluten and starches, supporting digestion, and enhancing mineral bioavailability.
This isn’t your typical cookie dough... It’s made the traditional way with simple, high-quality ingredients and long fermentation: no bleached flour, no fortified flour, no seed oils, no gums, no fillers, no shortcuts.
The result: dough that bakes into warm, golden, homemade cookies with incredible flavor, and a difference you can actually feel.
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 low PUFA eggs
- Healthy fats from Low PUFA eggs and butter
- Choline & biotin from low PUFA eggs
- Fat-soluble vitamins from A2 butter and eggs
- Minerals naturally present in oats, eggs, heritage wheat, and organic sugar
Because when you start with better ingredients, you get a better end product.
These are cookies you can feel good about enjoying as part of a balanced diet. Scoop, bake, and enjoy warm, homemade oatmeal raisin cookies, anytime!
Perfect for everyday meals and easy upgrades:
- Classic sandwiches (think turkey + cheese, ham + swiss, BLTs, roast beef, & more)
- Golden, melty grilled cheese
- Toast with butter, jam, or marmalade
- Avocado toast with eggs and a sprinkle of salt
- Dipping into soups, stews, or a runny yolk
Simple, satisfying, and ready whenever you are.
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.
