Mill your flour into a large bowl and set aside.
Add the dry ingredients to the bowl with the freshly milled flour. Stir to combine.
In a separate bowl, combine your wet ingredients. Whisk together until well combined.
Add your wet mix to your dry mix and stir to combine. The dough will be very sticky!
Cover with a towel or plastic wrap and allow this to rest for 30 mins before baking. To further increase the benefits of the sourdough, transfer to the refrigerator for 12-24 hours.
When ready to bake, preheat the oven to 350°F.
Line a baking sheet with parchment or a silicone baking mat.
Generously flour your work surface and working in batches, add some cookie dough. It is going to be very sticky.
Using the palms of your hands gently roll your dough into a rope roughly 1-1.5 inch thick. You'll need to continue adding flour to keep it from sticking to your hands. Using a bench scraper may help as well. Once you are able to work with the cookie dough without it sticking to you, stop adding flour.
Use your bench scraper or a butter knife to cut the rope into 1-1.5 inch sections.
Transfer the cookie squares to your prepared baking sheet.
Bake for 8-11 minutes based on how thick your rolled out your dough. They will be puffy but firm.