Description
These Gluten-Free Sourdough Chocolate Chip Cookies are going to be your new favorite way to use your gluten-free sourdough discard! They’re dairy-free, vegan, and some of the best cookies you’ll ever have.
Ingredients
Scale
- ½ cup (100g) refined coconut oil, softened, similar in texture to softened butter
- ⅔ cup (96g) coconut sugar
- 1 flax egg (see Notes) or regular egg, room temperature
- ½ cup (125g) mature gluten-free sourdough starter, unfed (see Notes)
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups + 2 tablespoons (204g) blanched almond flour
- 1 cup (6 ounces) chocolate chips
- Flaky sea salt, to sprinkle on top, optional
Instructions
- Mix together the coconut oil and coconut sugar until smooth and lightened slightly in color. Add the flax egg (or regular egg), vanilla extract, and sourdough discard, and mix until smooth.
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.
- Cover and refrigerate for at least an hour (or up to 48 hours).
- When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop (using this size will give you 12 cookies, using this smaller size will give you about 20) to form cookies and place on a parchment-lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.
- Store leftover cookies in an airtight container at room temperature or in the refrigerator for up to 3 days.
Notes
For the flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using
For the discard: don’t use discard that is from a super new starter – it should be smelling good and at least a week old. The starter does not need to be active, and should be fed with about 100% hydration.
