These Sourdough Discard Chocolate Chip Cookies are so easy to make and simply delicious. The cookies are loaded with dark chocolate chips, yet free of refined sugar. The addition of sourdough discard makes these cookies soft, chewy, and irresistible.
Why you'll love this recipe
- Easy To Make: Sourdough discard cookies only require a handful of real food ingredients and are so easy to make. The dough comes together in minutes, and you will have freshly baked chewy chocolate chip cookies in about 30 minutes!
- Great Way To Use Up Sourdough Discard: Using sourdough discard in cookies is a sustainable approach to reduce food waste. Instead of discarding the excess sourdough starter during the feeding process, you can repurpose it into a tasty treat, minimizing waste in the kitchen.
- Improved Texture: Sourdough discard can contribute to a chewy texture in cookies. The acidity in the discard can interact with other ingredients, creating a tender and moist crumb in the cookies.
If you have an active sourdough starter, then you likely have more discard than you know what to do with, and you don’t want to waste it! When maintaining a sourdough starter, discard is the portion you get rid of (hence the name) when you feed your starter. Sourdough discard can be kept in your refrigerator for up to two weeks. The addition of sourdough discard makes for wonderfully chewy cookies.
- Almond Flour: I prefer Bob's Red Mill Super Fine Almond Flour, but any fine Almond Flour will be great. I’ve used both the super fine and regular almond flour which made the cookie a bit grainy, but still delicious.
- Baking Powder
- Baking Soda
- Sea Salt: Any sea salt will work, however, something like Redmond Real Salt is a great option, as it includes trace minerals.
- Sourdough Starter Discard: You can either use discard or active starter.
- Ghee: Ghee can be a great option for those who do not handle dairy as it is lactose and casein-free.
- Almond Butter: You will want to use plain-creamy almond butter that is well mixed. I use my homemade almond butter
- Egg: Room temperature, if time permits.
- Maple Syrup: If possible, organic maple syrup with no additives is best.
- Vanilla Extract
- Chocolate Chips or Chocolate Bar chopped into Chunks: To keep this recipe refined sugar-free, you will want to use chocolate chips or a chocolate bar like Hu -their chocolate has no dairy, no GMOs, no emulsifiers, no lecithins, no gluten, no refined sugar, no cane sugar, AND no sugar alcohols. YAY! I love these Hu Gems.
- Finishing Salt: I like a little finishing salt on top. Maldon's Sea Salt is my favorite.
In a medium-sized bowl add the almond flour, baking soda, baking powder, and salt. Whisk to combine.
In a large bowl add almond butter, melted ghee, 1 egg, and sourdough discard. Mix with a hand mixer or stand mixer with the paddle attachment for about 1 minute or until everything is combined and smooth.
Add in maple syrup, vanilla extract, and cinnamon. Mix again for about 30 seconds. Add dry ingredients to the wet ingredients and stir with a spatula to combine.
Fold in ¾ cup chocolate chips. Cover your bowl with plastic wrap and put the dough in the refrigerator for 10 minutes to set.
Line the baking sheet with parchment paper and preheat the oven to 350 degrees.
Using a cookie scoop, measure the dough into 12 balls and place each ball on the parchment-lined cookie sheet. Gently press down on the dough to slightly flatten and top each cookie with a few extra chocolate chunks.
Bake for 10-12 minutes or until slightly golden brown, then top them with a little bit of flaky salt. For best results let the cookies cool for about 5 minutes then transfer to a wire rack to cool completely. For crispy edges, bake the cookies for 12-14 minutes.
Variations & substitutions
- Almond Flour: If you can't use almond flour you can substitute with 1:1 gluten-free baking flour or oat flour. If gluten-free cooking is not a priority, you can also make these sourdough cookies with all-purpose flour.
- Ghee: If you don’t like ghee, you can use unsalted butter or coconut oil (coconut oil will yield a slightly sweeter cookie).
- Chocolate Chips: If you don't have good quality refined sugar-free chocolate chips like Hu's. You can also chop up your favorite chocolate bar and make your own chocolate chunks.
Frequently asked questions
Yes, you can use freshly fed sourdough starter in place of discard.
Sourdough discard can contribute to a moist and tender texture in chocolate chip cookies. The acidity in the discard interacts with other ingredients, resulting in cookies that are chewier and softer.
No, you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to.
How to serve
Allow cookies to cool for about 10 minutes (this is the hardest part). Enjoy these cookies with a cup of coffee or tea, or a good old-fashioned glass of milk. Be warned, you won’t be able to eat just one!
How to store
You can store these cookies in an airtight container and leave them on the counter or in the fridge for 4-5 days. You can also freeze these chewy sourdough chocolate chip cookies by placing them in a freezer-safe bag and then storing them in the freezer for up to 6 months.
More sourdough recipes
Sourdough Discard Chocolate Chip Cookies
- Hand or Stand Mixer
- Large Mixing Bowl
- Medium Mixing Bowl
- Baking Sheet
- Parchment Paper or Silpat
- Ice Cream Scoop (optional)
- Measuring Cups & Spoons
- 1 ½ cup Almond Flour Extra Fine
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ⅛ teaspoon Sea Salt
- 55 grams Sourdough Discard
- 1 Egg
- ⅓ cup Almond Butter
- ¼ cup Ghee, melted
- 3 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ¾ cup Chocolate Chips
- ½ teaspoon Finishing Salt
- In a medium-sized bowl add almond flour, baking soda, baking powder and salt. Whisk to combine.
- In a larger bowl add almond butter, melted ghee, 1 egg, and sourdough discard. Mix with a hand- or stand-mixer for about 1 minute or until everything is combined and smooth.
- Add in maple syrup, vanilla extract and cinnamon. Mix again for about 30 seconds.
- Add dry ingredients to the wet and stir with a spatula to combine.
- Fold in ¾ cup chocolate chips and put dough in the refrigerator for 10 minutes to set.
- Line the baking sheet with parchment paper and preheat the oven to 350 degrees.
- Using an ice cream scoop, measure dough into 12 balls and place each ball on the parchment lined baking sheet. Gently press down on dough to slightly flatten and top each cookie with a few extra chocolate chips and a pinch of flakey sea salt.
- Bake for 10-12 minutes or until slightly golden brown. Let cool and enjoy.