Gluten-Free Sourdough Chocolate Chip Cookies (Dairy-Free + Vegan)
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.
Servings 12 to 18 cookies
Ingredients
- 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 1/4 cups (220g) blanched almond flour if your cookies seem "wet", add a bit more flour to get to a thicker consistency
- 1 cup (6 oz) 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, and sourdough discard, and mix until smooth.½ cup (100g) refined coconut oil, ⅔ cup (96g) coconut sugar, 1 flax egg, 1 teaspoon pure vanilla extract, ½ cup (125g) mature gluten-free sourdough starter
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.½ teaspoon baking soda, ½ teaspoon sea salt, 2 1/4 cups (220g) blanched almond flour, 1 cup (6 oz) chocolate chips
- 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 a bigger scoop will give you 12 cookies, using a small scoop 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.Flaky sea salt
- 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. If you starter seems thin, the dough will be wetter and may need some extra flour.
