Vegan Sourdough Chocolate Chip Cookies
Use up sourdough discard in these Vegan Sourdough Chocolate Chip Cookies. Soft, chewy, and slightly tangy with dark chocolate pieces throughout, you can’t go wrong with this twist on a classic!
If you’re looking for more vegan cookies, be sure to check out some of my other favorites like Vegan Raspberry Chocolate Chip Cookies, Vegan Oreo Chocolate Chip Cookies, Vegan Spiced Oatmeal Raisin Cookies, Vegan Gluten Free Chocolate Peanut Butter Cookies, or Vegan Banana Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Vegan Sourdough Chocolate Chip Cookies
- Ready In: 25 minutes
- Makes: 12 cookies
- Main Ingredients: vegan butter, light brown sugar, all purpose flour, dark chocolate
- Flavor Profile: rich chocolate, slightly tangy
- Dietary Info: vegan, eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: delicious way to use up sourdough discard
Summarize & Save This Content On
Why You’ll Love This Recipe
- Soft and Chewy: These vegan cookies are crispy on the edges and soft and chewy in the center, just like Eggless Sourdough Molasses Cookies.
- Rich & Sweet: They have a perfect amount of sweetness paired with rich dark chocolate.
- Flexible Recipe: This recipe for Vegan Sourdough Chocolate Chip Cookies is super flexible. If you aren’t vegan, you can use regular butter and cow’s milk. You can also use any kind of chocolate — milk or white chocolate too!
- Uses Sourdough Discard: I love homemade cookies that use sourdough discard as they have a great flavor and use up what would have been waste! So, if you make sourdough bread regularly, you're bound to have discard to use up! Try other sourdough discard cookies like Sourdough Chocolate Shortbread Cookies, Sourdough Red Velvet Cookies Without Food Coloring, or Sourdough Jam Thumbprint Cookies.
Ingredients
- Vegan Butter: You can use organic vegan butter (like Miyoko’s) or you can also use vegetable shortening. If you’re not vegan or don't need dairy-free you can also use regular butter. I prefer vegan butter over coconut oil here as I feel you get a softer cookie.
- Brown Sugar: I use homemade light brown sugar, which makes these vegan cookies extra chewy with loads of flavor.
- Vanilla Bean Paste: I use organic vanilla bean paste which gives these vegan cookies an extra layer of flavor. If you don’t have vanilla bean paste, you can use ground vanilla bean which is basically the same thing, or even pure vanilla extract too.
- Sourdough Discard: You can use your sourdough discard straight from the fridge. If you don’t have sourdough discard, you can use equal parts water and all purpose flour (57 grams of each).
- Coconut Milk: I use organic coconut milk for these vegan cookies in place of eggs. So, no flax egg or vegan egg substitute here! But, you can also use almond or oat milk too. If you’re not vegan, you can use cow’s milk.
- Baking Soda: Use baking soda, not powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Cornstarch: I use organic cornstarch which helps bind these cookies because there are no eggs. It also makes them extra chewy.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips
- Always weigh ingredients for the best results.
- You can also use regular butter and milk if you’re not vegan.
- If you don’t have vanilla bean paste, you can use ground vanilla bean or vanilla extract in its place.
- I prefer coconut milk as it’s really creamy and has a sweet flavor for cookies, but you can use almond or oat milk too. If you're not vegan, you can use cow's milk.
- I use dark chocolate chunks and chocolate chips here, but feel free to just use one or the other if you prefer.
- I ball these with my hands, but if you want to use a cookie scoop you can! I'm just terrible with cookie scoops, so I usually skip them!
- Feel free to top these organic cookies with flaky sea salt if you’re obsessed with sweet and salty cookies like me! (It took me everything I had not to add flaky salt on top here, but Delaney loves dipping in milk so he asked me not to as salted cookies make salted milk, haha)!
- Make sure to store in an airtight container so they stay soft and chewy.
- You can freeze these in an airtight container for up to 3 months, just thaw and enjoy!
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown around the edges.
How to Make Vegan Sourdough Chocolate Chip Cookies
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter, light brown sugar, and vanilla bean paste.
- Mix on low until combined and there are no chunks of butter.
- Add the sourdough discard and coconut milk.
- Then add the all purpose flour, cornstarch, baking soda, and salt in that order.
- Mix on low until combined into a stiff cookie dough.
- Add in the mini dark chocolate chips and chopped dark chocolate. If you want to add pieces of chocolate on top, you can reserve some now.
- Using your hands, form the dough into 12 cookie dough balls. Place them on the prepared baking sheets, spacing evenly apart, you’ll have 6 cookies per sheet. If you’re adding extra chocolate on top, you can do that now.
- Bake at 375°F for 15 to 17 minutes or until golden brown around the edges. You can round these out with a cookie cutter for perfectly round cookies right after baking if you want. Allow the cookies to cool completely on the baking sheets.
Recipe FAQ’s
Sourdough discard is the portion of sourdough starter that is discarded during the feeding process. Instead of throwing it out, you can use it in other baked goods to create a sourdough infused flavor! Plus, it reduces waste.
You just need sourdough discard here. You can use the discard as you feed your starter, or you can just pull it straight from your starter in the fridge.
No, it just gives them a tangy delicious flavor that pairs really well with chocolate!
Sourdough discard is actually a great egg replacer in cookies. It provides a tangy, delicious flavor that pairs really well with sweet and rich, buttery cookies.
I use the sourdough discard and coconut milk to replace eggs here. No weird ingredients needed!
Don’t worry you can still make these cookies! Mix together 57 grams all purpose flour and 57 grams water together and use that in its place. You won’t have the sourdough flavor, but you’ll still have delicious vegan cookies!
No, because we're using sourdough discard, this isn't a gluten free recipe.
This is most likely due to measuring flour incorrectly, like you had too much flour. Make sure to weigh ingredients for the best results!
This would be most likely be due to measuring incorrectly. These cookies are insanely soft and chewy, so they should not be dry or crumbly in any way. Make sure to use a digital food scale for the best results. One other reason they could be dry is over-baking. These are eggless cookies, so there is no worry of under-baking them. If your oven runs hot, go a few minutes less, and check them. And, if you like super soft and doughy cookies, you can even under bake!
This recipe does not require you to refrigerate the dough. You can bake the cookie sheet off right after mixing it up at room temperature. That makes these the best cookies as they are quick and easy, no waiting time!
Store in an airtight container so they stay soft and chewy. They’ll stay fresh in the fridge for up to 2 weeks and you can keep them in the freezer for even longer, up to 3 months.
Yes, if you want to ball the cookie dough and freeze it you can do that too. I recommend balling the dough, placing the tray in the freezer, so the dough balls can freeze. Then store in an airtight container, placing parchment paper between each one, so they don't stick. Then, you can let them come to room temperature and then bake them off.
Ways to Enjoy Vegan Sourdough Chocolate Chip Cookies
- Enjoy with your favorite vegan milk, I really love Willa's Organic Chocolate Oat Milk with these!
- Love these with Vegan Blueberry Milkshake or Iced Blueberry Latte for a cool afternoon treat.
- Enjoy with a cozy hot cocoa like Coconut Hot Chocolate or Chai Tea Hot Chocolate (just use dairy free milk in this one!).
- Make into ice cream sandwiches with your favorite vegan ice cream, I recommend Cosmic Bliss (the chocolate and coffee are always my freezer!).
- Enjoy with a Creamy Vegan Chocolate Smoothie With Almond Butter as an afternoon snack.
More Vegan Cookie Recipes
We Love Organic Feedback!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it really helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
Vegan Sourdough Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams vegan butter (or vegetable shortening)
- 170 grams light brown sugar
- 1 teaspoon vanilla bean paste
- 113 grams sourdough discard
- ¼ cup coconut milk (almond, oat or cow's milk also work)
- 255 grams all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams mini dark chocolate chips
- 85 grams dark chocolate (chopped)
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter, light brown sugar, and vanilla bean paste. Mix on low until combined and there are no chunks of butter.
- Add the sourdough discard and coconut milk. Then add the all purpose flour, cornstarch, baking soda, and salt in that order. Mix on low until combined into a stiff cookie dough.
- Add in the mini dark chocolate chips and chopped dark chocolate. If you want to add pieces of chocolate on top, you can reserve some now.
- Using your hands, form the dough into 12 cookie dough balls. Place them on the prepared baking sheets, spacing evenly apart, you’ll have 6 cookies per sheet. If you’re adding extra chocolate on top, you can do that now.
- Bake at 375°F for 15 to 17 minutes or until golden brown around the edges. You can round these out with a cookie cutter for perfectly round cookies right after baking if you want. Allow the cookies to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- You can also use regular butter and milk if you’re not vegan.
- If you don’t have vanilla bean paste, you can use ground vanilla bean or vanilla extract in its place.
- I prefer coconut milk as it’s really creamy and has a sweet flavor for cookies, but you can use almond or oat milk too. If you're not vegan, you can use cow's milk.
- I use dark chocolate chunks and chocolate chips here, but feel free to just use one or the other if you prefer.
- I ball these with my hands, but if you want to use a cookie scoop you can! I'm just terrible with cookie scoops, so I usually skip them!
- Feel free to top these organic cookies with flaky sea salt if you’re obsessed with sweet and salty cookies like me! (It took me everything I had not to add flaky salt on top here, but Delaney loves dipping in milk so he asked me not to as salted cookies make salted milk, haha)!
- Make sure to store in an airtight container so they stay soft and chewy.
- You can freeze these in an airtight container for up to 3 months, just thaw and enjoy!
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown around the edges.
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
These are so soft and chewy!