Sourdough Chocolate Chip Cookies

Just your classic chocolate chip cookie recipe— but make it fermented of course!!

What is it about adding some sourdough discard to a recipe that *instantly* makes it a healthier alternative?! Magic I tell yah.

See the alternatives below to make this recipe gluten free, egg free & dairy free!

 

SOURDOUGH DISCARD BENEFITS

• The main reason we all love using sourdough discard: it’s a form of fermenting our food to help pre-digest our grains making the food more bioavailable and (generally) easier to digest!!
• The downside: if the recipe doesn’t sit to ferment, it’s primarily used simply as a flavouring agent or in replacement of yeast / baking powder. However, that’s not to say it still doesn’t hold it’s original health benefits!
• What is it though? Sourdough discard is essentially an unfed starter. Generally if people are not baking every day, they will have an excess amount of sourdough starter to “discard” in order to make room for a new fresh sourdough starter. Once you discard, you can either throw the discard in the garbage (which is somewhat wasteful) or discard into a jar that is stored in your fridge (and is considered a “dormant” sourdough starter that can be used in various recipes).

INGREDIENTS

• 1.5 cups Flour of choice
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder (optional)
• 1/4 cup Demerara, Cane or Golden Sugar
• 1/4 cup Panela or Coconut Sugar
• 1/4 tsp Sea Salt
• 1 cup Chocolate Chips (white, dark or both)
• 1/2 cup Sourdough Discard
• 1 tbsp Vanilla
• 1/2 cup melted Butter or Coconut oil
• 1 Egg or 2 tbsp Ground Flax

DIRECTIONS

1. Preheat oven to 350°
2. Whisk all of the dry ingredients together.
3. Mix in the remaining ingredients, ideally adding the butter warm to help slightly melt the chocolate while mixing.
4. Lining a baking tray with parchment paper, roll the batch of cookies in large tablespoon size portions. They will expand a bit so leave an inch or two between each cookie.
5. If cooking with 2 trays in the oven, bake for 6min and then switch the trays onto opposite shelves and bake for another 6min.

NOTES

• To make this a double chocolate chip recipe: use 1 cup flour and 1/2 cup cacao powder. For chocolate chips, use 1/2 cup dark chocolate and 1/2 cup white chocolate!
• If you would like this recipe to ferment longer, pre-make and store in the fridge for up to 5 days or freezer until you are ready to bake!
• This recipe works well with gluten free flour & starter.

With love,

Heidi MacAulay, R.H.N.

“Eat more plants. Do more yoga. Read more books.”Learn more about me, my credentials or how to work with me here!