Here’s a delicious way to dispose of that sourdough discard while making your tummy happy: my vegan sourdough chocolate chip cookies. These are soft and chewy with melting bits of chocolate. You’ll make them again and again. A vegan, soy-free recipe. Can be nut-free.
I love finding new things to do with my sourdough discard, and here’s one of the most delicious I’ve come up with so far: these vegan Sourdough Chocolate Chip Cookies.
These are just the most incredible cookies. They are soft and chewy and they taste so good, you won’t be able to keep your hand out of the cookie jar. Jay couldn’t even keep his hands off the cookies while Desi was photographing them.
Using sourdough discard in cookies works wonderfully well because, well, you get to use it up and because it gives your cookie an aura of healthfulness that’s usually not all that easy to achieve with a sugary baked good.
Besides, the sourdough does something magical to the flavor. It doesn’t make the cookie sour, or add an overwhelming sourdough flavor, but it makes them better tasting by adding more depth and dimension.
I hope you’ll try them and come back to tell me all about them.
I use all purpose flour for these cookies, but you can use whole wheat pastry flour if you have it, to make them healthier.
I also add some almond flour, which adds sweetness and nuttiness, but if you want to make these nut-free, just replace the almond flour with an equal quantity of all purpose flour.
You need a cup of sourdough starter for this recipe, and like I said it can be discard, but that means discard from a healthy starter fed at least a week ago.
This is a one-bowl recipe, so you can toss all the ingredients in and mix them up, reducing cleanup.
Keep in mind that this is a rather wet batter, wetter than typical cookie dough, so you can’t just make neat mounds of batter with scoops on the baking sheet. You can use a scoop or a spoon to place the batter on the cookie sheet, at least two inches apart, because they will spread.
This recipe makes lots of cookies–about three dozen three-inch discs. You can definitely halve the recipe if you want to make fewer, but why would you?
-All purpose flour (you can make these with whole wheat pastry flour)
-Almond flour (optional, if nut-free. Use more all purpose instead)
-Sourdough starter (discard is fine)
-Pure vanilla extract
-Vegan semisweet chocolate chips
Vegan Sourdough Chocolate Chip Cookies
Vegan Sourdough Chocolate Chip Cookies
- Large bowl
- Baking sheet(s)
- 2 1/2 cups all purpose flour (can use whole wheat pastry flour)
- 1 cup superfine almond flour (can sub with more all purpose or whole wheat pastry flour, but use if you can because it adds a nice nuttiness)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sourdough starter (discard or unfed starter is fine)
- 1/4 cup vegetable oil
- 1/2 cup applesauce
- 1 1/2 cups + 2 tbsp vegan cane sugar or turbinado sugar
- 1 tbsp molasses (optional)
- 1 tbsp pure vanilla extract
- 2 cups vegan semisweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit. Place a rack in the middle of the oven.
- Whisk together the flour, almond flour if using, baking soda, baking powder and salt in a large bowl.
- Add the wet ingredients to the dry and mix with a wooden spoon or spatula until there is no visible dry flour, but do not overmix.
- Cover the bowl and refrigerate for 15 minutes up to a day. This will help the batter firm up a bit as well.
- Using a scoop or spoon or even your fingers, scoop out 1 1/2-inch wide mounds of the cookie dough on a parchment or silpat lined baking sheet. Give at least two inches between each cookie since they will spread.
- Bake the cookies, in batches if necessary, for 16 minutes at a time, or until the bottoms are lightly golden-brown. Let the cookies stand on the baking sheet on a rack for at least 20 minutes before using a thin spatula to slide them off the baking sheet and onto the rack to cook further. The cookies will firm up as they cool.