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Vegan Sourdough Chocolate Chip Cookies: Tasty Discard Recipe

Introduction

Vegan sourdough chocolate chip cookies are a super easy and delicious way to use up your sourdough starter discard. They have a subtle sourdough flavor, and are super easy to make. They are completely egg-free and dairy-free, which makes them a great treat for vegans or people with egg and dairy allergies. Your friends and family will love these cookies and will beg you for the recipe.

There is a white plate on a white background that is full of vegan sourdough chocolate chip cookies. In the background to the left, there is a cookie tray with cookies. To the right there is a small glass of oat milk.

A Few Notes About the Ingredients

Sourdough Discard

The sourdough discard is the star of the show in this recipe. You want to make sure you have enough sourdough starter for this recipe, which requires 1/2 cup. If you don’t have quite enough, you can feed your starter a couple hours before making these cookies to increase the volume and allow your starter to ferment a bit. 

It’s okay to use an active starter for this recipe but you do not need to. An unfed starter is perfectly fine for this recipe. In fact, I’ve made this recipe with starter that I had sitting in my fridge for a week without being fed. 

​Flour

You don’t need to use bread flour for this recipe. All purpose flour works great and is often less expensive and easier to find than a good bread flour. Save your bread flour for baking your delicious sourdough bread. 

Vegan Butter

You want to pull your butter out of the fridge to soften a little before making these cookies. If you don’t it will be very hard to cream the sugars and butter. It is also hard on your stand mixer to try beat cold hard butter. I usually let my butter soften for 30 minutes to and hour before baking with it. 

If you’re in a pinch for time or forgot to pull out your butter, you can soften it for 10-15 seconds in the microwave. Just make sure you remove the wrapper, especially if you are using Earth Balance, which has foil in the wrapper. Yikes!

Sugar

This recipe uses both refined white sugar, and brown sugar. You can use either light brown or dark brown sugar, but I like the way the dark sugar tastes better. Dark brown sugar makes the cookies have a richer, more complex flavor.

Vegan Egg

​I love the way Ener-G Egg Replacer turns out in baked goods. If you don’t have any of this on hand, you can also make a flax egg or a chia egg. 

Chocolate Chips

You can use either chocolate chips or chocolate chunks in this recipe. I like the way chocolate chunks look and they are usually larger, so you will get a big bite of chocolate.

Make sure you check that your chocolate chips are dairy free. There are several brands that don’t have dairy products, but several do. I like to use Trader Joe’s Semi-Sweet Chocolate Chips. Enjoy Life also has food allergy-friendly chocolate chips that are free from the top 14 allergens.         

Rolled Oats

I like to add a little bit healthy fiber to my cookies to avoid that sugar spike that happens when you eat too much dessert. Adding some rolled oats is a great way to do that. This is an optional step but you won’t even notice they are in there. 

How to Make Vegan Sourdough Discard Cookies            

Make the Egg Replacer

The first step in this recipe is to make the vegan egg replacer. You want to do this step first because it gives the egg replacer a chance to thicken and form the desired texture. Once you prep this, you can set it aside and get started on the rest of the recipe. 

Silver bowl on a white background that contains flour, baking soda, and salt. On top of the dry ingredients, there is a silver whisk. This is an aerial view.

Mix the Ingredients Together to Form the Basic Cookie Dough

  1. Combine the Dry Ingredients
  2. Cream the Butter and Sugars
  3. Add the Sourdough Discard, Vegan Egg, and Vanilla Extract
  4. Add the Dry Ingredients to the Wet Ingredients
  5. Add the Oats and Chocolate Chips
There is cookie dough, oats and chocolate chips in a stand mixer that has not yet been combined yet.

Chill the Dough

For best results, you want to chill the cookie dough before baking. This hardens the butter and prevents undesirable spreading and flat cookies when you bake them. You can refrigerate this sourdough cookie dough overnight as well. This will result in a more sour flavor in your cookies because the discard will slowly ferment the dough. Before sticking the bowl in the fridge, make sure you cover your bowl with plastic wrap to prevent them from drying out.

If you want to make this dough ahead of time you can also freeze the cookie dough. Form the cookie dough into balls and place in a gallon freezer-safe bag before storing. This way, you can pop a few cookies out of the bag at a time and use just what you need. For uniform cookie sizes, a cookie scoop is best, however you can eyeball it and use a regular tablespoon to form your cookie dough balls. 

There are sourdough cookie dough balls on a baking sheet lined with crumpled parchment paper. This is a front view of the cookie dough. There are 5 dough balls visible.

Preheat the Oven and Bake

For easy cleanup, line your cookie sheet with parchment paper. This also prevents the cookies from sticking to the baking pan.

This recipe calls for a slightly higher baking temperature of 375oF. I found that this results in a better golden appearance without over-baking or drying out the cookies. You want to avoid over-baking your cookies so you still have the soft and chewy center.

Once your cookies are baked, cool them on a wire rack at room temperature for at least 5 minutes before enjoying them. 

Substitutions and Variations

There are several ways you can adjust this recipe to fit your needs:

  • Add 1/2 cup chopped pecans or other nuts
  • Leave out the oats
  • Add 1/2 cup of extra oats for a heartier texture
  • Use dairy-free white chocolate chips
  • Substitute coconut oil for the vegan butter
  • Sprinkle the cookies with flaky salt after they have cooled for 10 minutes. 
  • If you are not vegan, try using brown butter in this recipe.

Storage

These cookies are best stored in an airtight container so they do not dry out. They last up to one week but are best if eaten within 4 days (they are so tasty, this probably won’t be an issue).  

FAQs

Can I Use Fed Sourdough Starter for My Cookies? 

Yes, you can feed your starter before making these cookies. You might find that your sourdough cookies will rise a little bit more in the oven, but they will flatten out as they cool down. 

Can You Eat Raw Sourdough Discard Cookie Dough?

No, sourdough discard cookie dough should not be eaten raw. Raw flour can be contaminated with dangerous bacteria like E. coli. In fact, the FDA recommends avoiding eating any raw flour and washing your hands after handling it. 

Can You Make Sourdough Chocolate Chip Cookies with Almond Flour?

I have not tried making these cookies with almond flour. If you are gluten-free, these might not be the best cookies to make. You might try another recipe for gluten-free chocolate chip cookies as sourdough starter does contain gluten. 

A Final Word

I hope you enjoy this recipe for homemade sourdough discard chocolate chip cookies. If you like this recipe, will you consider sharing this chewy sourdough chocolate chip cookie recipe on your favorite social media platform? It really helps our site! We will be posting more sourdough discard recipes in the upcoming weeks. In the meantime, you might enjoy these recipes: 

The BEST Sourdough Blondies

Brown Butter Sourdough Pumpkin Chocolate Chip Cookies

Vegan Banana Chocolate Chip Cookies

The Most DELICIOUS Vegan Zucchini Muffins You’ve Ever Had

There is a white plate on a white background that is full of vegan sourdough chocolate chip cookies. In the background to the left, there is a cookie tray with cookies. To the right there is a small glass of oat milk.

Vegan Sourdough Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

  • 1 Small bowl or ramekin for the egg replacer
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Set of measuring cups
  • 1 Set of measuring spoons
  • 1 Stand Mixer
  • Plastic Wrap
  • 1 9×13" Baking sheet
  • 1 Rubber Spatula optional
  • Parchment Paper optional

Ingredients
  

  • teaspoon Ener-G Egg Replacer You can also use a flax egg: Mix 1 Tbsp ground flax seeds with 3 Tbsp warm water
  • 2 Tablespoons Warm Water
  • 2 cups All Purpose Flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Brown Sugar, packed
  • ½ cup Sugar
  • ¾ cup Vegan Butter 1½ sticks
  • ½ cup Sourdough Discard, unfed
  • 2 teaspoons Vanilla Extract
  • ½ cup Rolled Oats
  • cup Dairy-Free Chocolate Chips

Instructions
 

  • Prepare the egg replacer according to package instructions. If using a flax egg, combine 1 Tbsp ground flax + 3 Tbsp warm water in a small bowl. Set aside.
  • In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a stand mixer set to medium speed, cream together the sugar, brown sugar, and vegan butter until light and fluffy and well combined.
  • Add the sourdough discard, the egg replacer, and the vanilla and mix on medium speed until just combined.
  • On low speed, slowly add the dry ingredients until the ingredients are just combined and the dough begins to pull away from the side of the bowl.
  • Add the chocolate chips and rolled oats and continue to mix until just incorporated.
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
  • When ready to bake, preheat oven to 375℉.
  • Roll cookies into 1¼" balls and place on a 9×13" cookie sheet in a 3×4 formation.
  • Bake at 375℉ for 15 minutes. The cookies should be lightly golden.
  • Allow cookies to cool on a wire rack at least 5 minutes before serving.
Keyword Chocolate, Cookies, Dairy-free, Egg-free, Oats, Sourdough Discard, Vegan
Tried this recipe?Let us know how it was!

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