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.
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 ½-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.
Serving: 1cookieCalories: 131kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 1mgSodium: 35mgPotassium: 98mgFiber: 1gSugar: 5gVitamin A: 5IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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