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*
- Whisk the dry ingredients together including the chocolate chips.
- In a second bowl whisk together the sugars and the oil then add the sourdough discard.
- Once the wet ingredients are combined add in the dry ingredients until no dry flour is visible but try not to over mix!
- 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.
- 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.
- 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!