Vegan Sourdough Chocolate Chip Cookies
Try these delicious Sourdough Chocolate Chip Cookies. Soft, chewy, and perfect for using sourdough discard creatively. These vegan cookies are quick and easy to make, no chill time required!
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
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.
Nutrition
Calories: 323kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 3mgSodium: 221mgPotassium: 105mgFiber: 2gSugar: 26gVitamin A: 399IUVitamin C: 0.1mgCalcium: 40mgIron: 2mg
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