Mimi's Organic Eats » Recipes » Cookies » Vegan Sourdough Chocolate Chip Cookies

Vegan Sourdough Chocolate Chip Cookies

Cookies • Eggless • Nostalgic Desserts • Sourdough • Vegan • High Altitude | Published March 19, 2025 by Mimi Council

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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 Cookies, or Vegan Banana Chocolate Chip Cookies.

TOC

I love using sourdough discard in baked goods as it uses up what would have been waste and turns it into delicious treats! And these organic cookies are no exception. Soft, chewy, and loaded with both chocolate chips and dark chocolate pieces.

This recipe is a fun twist on classic chocolate chip cookies. I love making vegan cookies because they are always so soft and chewy, as cookies without eggs always are! If you’re not vegan, feel free or use regular butter and milk and you’ll just have delicious Sourdough Chocolate Chip Cookies.

Why You’ll Love This Recipe

Soft and Chewy: These vegan cookies are crispy on the edges and soft and chewy in the center, the perfect balance!

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 too!

Uses Sourdough Discard: I love organic cookies that use sourdough discard as they have a great flavor and use up what would have been waste!

Ingredients

Vegan Butter: You can use organic vegan butter (like Miyoko’s) or you can also use vegetable shortening. If you’re not vegan, you can also use regular butter.
Brown Sugar: I use organic 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 or even vanilla extract.
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. But, you can also use almond or oat milk too. If you’re not vegan, you can use cow’s milk.
All Purpose Flour: I use Cairnspring Mills.
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.
Salt: Use fine sea salt.
Cornstarch: I use organic cornstarch which helps bind these cookies because there are no eggs. It also makes them extra chewy.
Chocolate Chips: I use organic mini dark chocolate chips because I’m legit obsessed with these. But, you can also use regular chocolate chips too.
Dark Chocolate: I also add chopped dark chocolate for more chocolate and added texture in these cookies.

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
Baking Sheets: You’ll need two half sheet pans to bake these organic cookies.
Parchment Paper: I always use nontoxic parchment paper as I think cookies bake best with it.

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woman sharing cookies with pug in kitchen

Step by Step Instructions

Step 1

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Baker’s Tips

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.
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.
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 it in this recipe, 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.

FAQ’s

What if I don’t have sourdough discard?

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!

How should I store vegan cookies?

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 fridge for longer, up to 3 months.