Do you like ooey-gooey chocolate chip cookies? Then you have come to the right spot. These cookies are intensely flavorful, perfectly textured, and addictive for vegans and non-vegans alike! Make these and thank me later !

No, I’m not a vegan, but I recently had to go on a doctor prescribed low-iodine diet (don’t worry, it’s only temporary), which means no eggs or dairy among a litany of other no-nos. Of course, the second you are told you can’t have something, the cravings hit, and they hit HARD.

I started researching vegan desserts, but I felt overwhelmed by the long ingredient lists. I really wanted something that I could make with what I had at home (no funny egg replacers, please) without compromising on flavor and texture. 

Since I have recently been on a sourdough baking binge, I usually have a fair amount of discard starter on hand. I thought it could be interesting to see how the tang paired with a traditional chocolate chip cookie – it was a gamble, but it worked!

Don’t worry! If you don’t have sourdough discard I have included two easy changes so you can still enjoy these outrageous cookies.

Vegan Sourdough Discard Chocolate Chip Cookies

Time: 30 min – 12 hours
Servings: 10 cookies


  • 5g All Purpose Flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (non iodized if following a Low Iodine Diet)
  • 100g chocolate chips (make sure they’re dairy free if vegan)
  • 45g granulated sugar 
  • 50g brown sugar or coconut sugar
  • 35g coconut oil melted (or your favorite neutral tasting oil)**
  • 70g sourdough discard/unfed*
  1. Whisk the dry ingredients together including the chocolate chips.
  2. In a second bowl whisk together the sugars and the oil then add the sourdough discard.
  3. Once the wet ingredients are combined add in the dry ingredients until no dry flour is visible but try not to over mix!
  4. Put in a Tupperware and chill for as long as you can — at least 12 hours! You want this dough to be really cold (to prevent oven spread) and you also want the sourdough flavor to develop.
  5. Preheat your oven to 350F. Line a baking sheet with baking paper. While the oven is preheating shape your cookies into balls and then pop them in the freezer for 10 to 15 minutes.
  6. Bake for 12 to 13 minutes, or until the edges are just golden. They might look underdone but they will keep firming up as they cool on the pan. 


  • *If you don’t have sourdough discard increase the flour to 120g and add 35g of your favorite non-dairy milk.
  • ** I have made these with olive oil before and they came out great so use what you have!
  • Tip – If you want cookies at a moments notice make a larger batch of dough, shape into balls and keep in your freezer. Bake from frozen whenever the craving strikes!

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