If you’re looking for a delicious and unique twist on the classic chocolate chip cookie, look no further! These Vegan Sourdough Cookies with Chocolate Chips combine the tangy flavor of sourdough discard with the rich sweetness of vegan chocolate chips, creating a soft, chewy, and irresistibly flavorful treat. Not only are they completely dairy-free and egg-free, but they’re also an eco-friendly way to use up your sourdough starter discard.
Let’s dive into the steps for making these perfect vegan sourdough cookies!
Why Choose Vegan Sourdough Chocolate Chip Cookie
These cookies are the perfect combination of eco-conscious baking and indulgent flavor. Here are a few reasons why you’ll love them:
- Sourdough Discard: By using sourdough discard, you’re reducing food waste while adding a unique tangy flavor to the cookies.
- Vegan Ingredients: These cookies are completely dairy and egg-free, making them suitable for vegans or anyone avoiding animal products.
- Soft and Chewy Texture: The sourdough starter creates a chewy texture, while the chocolate chips melt into gooey pockets of sweetness.
Ingredients for Vegan Sourdough Cookies with Chocolate Chips
Wet Ingredients
- 1/2 cup vegan butter or coconut oil (softened)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup sourdough discard (unfed sourdough starter)
- 1 tbsp plant-based milk (almond, soy, or oat)
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup vegan chocolate chips
Step-by-Step Instructions to Make Vegan Sourdough Chocolate Chip Cookies
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper for easy cookie removal.
Step 2: Cream Wet Ingredients
In a large mixing bowl, cream together the vegan butter, brown sugar, and white sugar until smooth. Add the sourdough discard, plant-based milk, and vanilla extract, then mix until well combined.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this could affect the cookie texture.
Step 5: Add Chocolate Chips
Fold in the vegan chocolate chips, ensuring they’re evenly distributed throughout the dough.
Step 6: Shape the Cookies
Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet. Space them about 2 inches apart to allow room for spreading.
Step 7: Bake
Bake for 10-12 minutes, or until the edges of the cookies are golden. The center should look slightly underbaked but will firm up as they cool.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the warm, gooey, and tangy vegan sourdough cookies!
Presentation and Decoration Tips
- Arrange the cookies on a clean wooden or marble board for a rustic, elegant presentation.
- For a sophisticated touch, sprinkle a little sea salt over the top of each cookie.
- Serve these cookies with a glass of plant-based milk (almond, oat, or soy) for a cozy, dairy-free treat.
Conclusion: The Perfect Vegan Sourdough Chocolate Chip Cookies
These Vegan Sourdough Cookies with Chocolate Chips offer the perfect balance of rich, sweet, and tangy flavors. The use of sourdough discard not only helps you reduce food waste, but it also gives the cookies a unique twist that sets them apart from regular chocolate chip cookies. Plus, they’re vegan, so everyone can enjoy them!
Baking these cookies is an eco-friendly and delicious way to use up that extra sourdough discard. Now, grab your ingredients and start baking these irresistible treats!
FAQ:Vegan Sourdough Chocolate Chip Cookies
| Question | Answer |
|---|---|
| Can I use fresh sourdough starter instead of discard? | Yes, you can use fresh sourdough starter, but it may give a stronger tangy flavor. Adjust the quantity for taste. |
| How should I store these cookies? | Store in an airtight container at room temperature for up to 7 days. For longer storage, freeze them. |
| Can I make these cookies gluten-free? | Yes! Replace all-purpose flour with a gluten-free flour blend for a gluten-free version. |
| Why are my cookies spreading too much? | If your dough is too warm, the cookies may spread excessively. Chill the dough for 15-20 minutes before baking. |
| Can I add other mix-ins to these cookies? | Absolutely! You can add nuts, dried fruit, or even a sprinkle of cinnamon for a twist in flavor. |