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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

5 from 1 vote
Print Recipe Pin Recipe
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 9x13" Baking sheet
  • 1 Rubber Spatula optional
  • Parchment Paper optional

Ingredients
  

  • 1½ 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
  • 1¼ 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 9x13" cookie sheet in a 3x4 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
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