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    Home > Vegan Dessert Recipes > Vegan Cookie Recipes

    Vegan Sourdough Chocolate Chip Cookies

    Posted: Jun 14, 2020 ยท Updated: Dec 16, 2020

    Jump to Recipe Pin Recipe
    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.
    An overhead shot of vegan sourdough chocolate chip cookies on an oval white plate.

    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.

    Jay's hand taking a chocolate chip sourdough cookie from a plate.

    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.

    Close up of vegan sourdough chocolate chip cookies on a white plate.
    How to make the perfect vegan sourdough cookies:


    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?

    Ingredients for vegan sourdough chocolate chip cookies:


    -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)
    -Baking flour
    -Baking soda
    -Salt
    -Sugar
    -Applesauce
    -Vegetable oil
    -Molasses (optional)
    -Pure vanilla extract
    -Vegan semisweet chocolate chips

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    Vegan Sourdough Chocolate Chip Cookies

    Close up of vegan sourdough cookies with chocolate chips on a cooling rack.
    A front shot of a dish piled high with vegan sourdough chocolate chip cookies.
    A close up of vegan sourdough chocolate chip cookies on an oval white plate with some more cookies on a baking rack behind

    Vegan Sourdough Chocolate Chip Cookies

    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.
    5 from 12 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Cookie, Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Vegan sourdough chocolate chip cookies
    Prep Time: 10 mins
    Cook Time: 16 mins
    Resting time in refrigerator for dough:: 15 mins
    Total Time: 41 mins
    Servings: 36 cookies
    Calories: 131kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Large bowl
    • Baking sheet(s)

    Ingredients 
    US Customary - Metric

    • 2 ยฝ 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 ยฝ teaspoon baking powder
    • ยฝ teaspoon baking soda
    • ยผ teaspoon salt
    • 1 cup sourdough starter (discard or unfed starter is fine)
    • ยผ cup vegetable oil
    • ยฝ cup applesauce
    • 1 ยฝ cups + 2 tbsp vegan cane sugar or turbinado sugar
    • 1 tablespoon molasses (optional)
    • 1 tablespoon pure vanilla extract
    • 2 cups vegan semisweet chocolate chips
    Prevent your screen from going dark

    Instructions

    • 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 ยฝ-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.

    Nutrition

    Serving: 1cookie | Calories: 131kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 35mg | Potassium: 98mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Martina De Pascalis

      December 01, 2021 at 10:21 pm

      I'm so confused, for some reason my cookies came out much drier and didn't flatten out or have that oily coat as per your image!
      The only thing I changed was substituting the applesauce with some almond milk.

      I read that the conversion tool didn't work - I used it but I am wondering if it converted the amounts correctly?

      Reply
      • Vaishali

        December 02, 2021 at 12:31 pm

        It's possible you used a starter with less hydration. Also the almond milk would not add the necessary moisture to make the cookies tender. I'll check on the conversion tool.

        Reply
    2. Melanie Drescher

      October 10, 2021 at 5:18 am

      Can I omit the oil in this recipe? We are eating whole food plant based but not using or eating any oil. I read this recipe, saw it had applesauce in it already, so I wasn't sure if I should add more to substitute for the oil or if I could omit the oil with no issues with how the cookies would turn out. Thank you for sharing your info. I have starter to feed this week, so hoping to make these cookies soon.

      Reply
    3. Vaishali

      May 22, 2021 at 10:05 pm

      Check your sourdough hydration, which sounds like it's lower than mine --that would require more liquid. Always keep that in mind when making sourdough recipes.

      Reply
    4. Ellen

      May 22, 2021 at 9:15 am

      5 stars
      I love this recipe! Unique and tasty. The metric conversion button used to work for me though and it won't anymore.

      Reply
      • Vaishali

        May 22, 2021 at 1:33 pm

        So happy you made this. I'll dig into the metric conversion problem--someone else complained about the same thing yesterday. It works fine for me so may be a browser issue. Hopefully should be able to resolve it soon. Thanks for the feedback!

        Reply
    5. Kathy Lanka

      April 03, 2021 at 9:38 pm

      5 stars
      Absolutely spectacular! I used coconut oil and substituted 1 cup gluten free baking flour for one of the cups of regular flour and the cookies came out perfect and did not crumble. Thank YOU!!!!!

      Reply
      • Vaishali

        May 22, 2021 at 1:34 pm

        So happy to hear, Kathy!

        Reply
    6. Carolyn Dabney

      November 17, 2020 at 11:49 pm

      5 stars
      Yummy! I made my own almond flour by pouring boiling water over 4 ounces of raw almonds and letting them sit for 10 minutes. I then popped them out the their skins and put them in the dehydrator for 1 hour at 100 degrees and then ground them up in a blender. This made the perfect amount of almond flour. I did cut down on the sugar a little ( I cut out about 1/4 cup of sugar) but they didn't taste too sweet as I had feared. I guess the yeast consumed some of the sugars for me! These are a definite make again, thank you so much. I used white chocolate chips which were delicious in this cookie. They were light and fluffy, unlike traditional chocolate chip cookies which I find dense, flat and just plain greasy.

      Reply
      • Vaishali

        November 18, 2020 at 10:58 am

        Hi Carolyn, wow, that's incredible and inspiring, that you made your own almond flour. The sourdough does need a bit more sugar, as you also have the tanginess to contend with. I am happy you loved them--I love their slightly cakey texture. ๐Ÿ™‚

        Reply
      • Ingrid

        April 06, 2021 at 3:50 pm

        Can you convert recipe to grams, please? Not easy using imperial measure system when scaling down servings of cookies!
        Thanks, Ingrid

        Reply
        • Vaishali

          April 06, 2021 at 5:16 pm

          Done! Click on "metric" in recipe box.

          Reply
    7. J Virag

      November 14, 2020 at 9:25 am

      5 stars
      These are fantastic....I keep making them. When I take some to work to share EVERYONE has really liked them and asked for more...when I tell them it's vegan the reactions are almost funny "Most of that stuff tastes like cardboard, this is great!" Thanks, I really like your blog

      Reply
      • Vaishali

        November 14, 2020 at 9:05 pm

        So happy to hear! ๐Ÿ™‚

        Reply
    8. Gila Nehemia

      August 21, 2020 at 6:28 pm

      5 stars
      Soo delicious! Posted on Instagram and shared your recipe!!! Love using sourdough starter/discard!!

      Reply
    9. Gila

      August 21, 2020 at 3:03 pm

      Do we really need 3 cups of flour when you don't have almond flour? I'm struggling a but with this recipe...

      Reply
      • Vaishali

        August 21, 2020 at 3:17 pm

        The recipe makes 36 3-inch cookies. If you want to use less flour, you can always make fewer. Use the servings slider to adjust other ingredient proportions.

        Reply
    10. Colleen

      July 24, 2020 at 8:53 am

      Wonderful recipes except for all the fat! I try to experiment to make them no or almost no fat added.

      Reply
      • Melanie Drescher

        October 07, 2021 at 2:26 pm

        5 stars
        Did you omit the oil in this recipe? If so, how did the cookies turn out? We too are not using or eating any oil. I read this recipe, saw it had applesauce in it already, so I wasn't sure if I should add more to substitute for the oil or if I could omit the oil with no issues with how the cookies would turn out. Thank you for sharing your info.

        Reply
    11. Sam Visser

      June 30, 2020 at 2:40 pm

      This is very delicious. Overall, this is a recipe I would definitely make again

      Reply
      • Vaishali

        July 01, 2020 at 12:57 pm

        Awesome! ๐Ÿ™‚

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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