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These soft sourdough chocolate chip cookies will be your new favorite. The best part is they’re sweetened using only pure maple syrup or honey. They’re easy and quick to make, don’t require chill time, and you can use fed or discard sourdough starter. These delicious cookies can easily be made dairy-free and vegan too!
Sourdough Discard Chocolate Chip Cookies
So what is so great about these sourdough chocolate chip cookies? Let me tell you. They are very different than any chocolate chip sourdough cookie recipe I’ve ever seen. I was on the hunt for a sourdough chocolate chip cookie recipe that used only pure maple syrup or honey as the sweetener. And I couldn’t find ANY! I was so disappointed. Even ballerina farms sourdough chocolate chip cookies use sugar to sweeten them. So I decided to make my own. And now you can benefit from it too 🙂
I am all for balance and eating sugar every once in a while. However, my husband and I have been eating my secretly healthy treats for years now and we really don’t even enjoy recipes that use processed white sugar. Not to mention that processed white sugar has zero health benefits and just spikes your blood sugar and makes you feel empty inside. You can check out my healthy baking course here where I teach you all about this. Or if you’re wanting to get to a place where you no longer want to crave processed sugar, then check out my smart sweet tooth program where I teach you the step by step of how to do this and find food freedom!
Anyways, tangent over. All I was trying to say is, honey and pure maple syrup are way better for you and have significantly better health benefits than processed white sugar. Since we are trying to make a healthier cookie because it is using fermented sourdough, why not go the extra mile and make them fully healthy by using an all-natural sweetener?
Best Sourdough Chocolate Chip Cookie Recipe
Who doesn’t love cookies?! Well, actually my husband isn’t a big fan😂 but don’t worry, we are working on it. What’s an even better question is who doesn’t love a good healthy sourdough cookie recipe? I know I do! These soft sourdough chocolate chip cookies are just that. They are simple to make, so chewy and soft, and leave you feeling satisfied since they are made with all-natural ingredients. You’re going to love them I’m sure of it.
20-Minute Quick Sourdough Cookies
If you’ve been here a while you know that I am ALL ABOUT easy recipes. I am not a fancy baker in the least… I’ve got kids, I don’t have the time 😉 This is good news for you though because that means you can make my recipes without having to be an expert baker. If you don’t believe me just try out my Easy Banana Cookies, Healthy Zucchini Brownies, Gluten-Free Peach Crisp, and so many more! Check the steps below to see how we only use one bowl for these sourdough chocolate chip cookies too!
Vegan Sourdough Chocolate Chip Cookies
Now, with the natural sweetener talk done, I can move on to what makes these sourdough chocolate chip cookies vegan-friendly. I actually have tons of vegan recipes on my blog. If you’ve made my creamy vegan chocolate tart, cookie dough ice cream sandwiches, or my vegan coffee cake recipes, you’ll know that I don’t mess around when it comes to seriously delicious vegan treats.
So what makes these sourdough cookies vegan? It’s simple. We use pure maple syrup for the sweetener and a flax egg to bind them together. If you want a video on how to make a flax egg check this one out that I made on Instagram. Even if you aren’t vegan and you just so happen to not have any eggs at home, this flax egg option is perfect. That’s actually how I came up with the recipe. I didn’t have any eggs at home so I just quickly whipped up one flax egg. It doesn’t change the flavor of the cookies at all. It honestly makes them more moist and delicious.
Chocolate Chip Sourdough Cookies
This is my first ever sourdough recipe to live on my blog. I usually am in the gluten-free recipe camp, but today I’m switching it up because I just love sourdough! I’ve been doing sourdough now for over 6 months. This is actually my third time attempting the sourdough journey. The first two times I did sourdough, I didn’t get into it and ended up just giving up without even really making any progress. But, NOW! I LOVE SOURDOUGH!
Since I’ve been using my sourdough more and more, I upgraded to this lovely sourdough jar. I absolutely love it. I don’t have to deal with any paper towels or small mason jar openings and rubber bands. This jar lets the sourdough breathe a little and the size is so perfect because I often times make sourdough pancakes that require 2 cups of sourdough starter. Here is that sourdough pancake recipe if you’re curious. The recipe is from another beloved sourdough food blogger, Farm House On Boone. She has some awesome recipes.
I’ve also tweaked her pancake recipe a bit to make them even better in my opinion. So stay tuned for a pancake recipe coming soon 🙂 They’re vegan-friendly!
How To Make Chocolate Chip Sourdough Cookies
Now back to these sourdough chocolate chip cookies. They are honestly the easiest cookies to make ever. You simply put all the wet ingredients in a medium bowl or stand mixer and beat until smooth. Then, add all dry ingredients except the chocolate chips and mix until a cookie dough forms. Add in those dark chocolate chunks and mini chocolate chips (I love using these! Or Hu Kitchen baking gems or chocolate bar chopped up) and bake em’ up! No chilling is required. You can have the perfect sourdough chocolate chip cookies in less than 20 minutes from start to finish my friends!
Sourdough Cookies Recipe
Now, if you’re looking for a crispy sourdough chocolate chip cookies recipe, sadly this is not the one. One day, I will make that recipe for you. Soft and chewy is the definition of these sourdough cookies. This recipe is made for people looking for a nice and chewy cookie. Personally, my favorite kind. I used King Arthur’s all-purpose unbleached flour for this sourdough cookie recipe, but you can really use any brand of unbleached all-purpose flour. I just love King Arthur.
I cannot wait for you to give these soft sourdough chocolate chip cookies a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you.
Happy Sourdough Chocolate Chip Cookie Bakin’!
More Healthy Vegan Recipes
Easy Sourdough Bread Recipe
Chocolate Tart
Best Zucchini Bread
Homemade Tagalong Cookies
Peanut Butter Blondies
PIN FOR LATER
Yield: 22 medium size cookies
Soft Sourdough Chocolate Chip Cookies (Easy! + Maple Syrup + Vegan)
These soft sourdough chocolate chip cookies will be your new favorite. The best part is they're sweetened using only pure maple syrup or honey. They’re easy and quick to make, don’t require chill time, and you can use fed or discard sourdough starter. These delicious cookies can easily be made dairy-free and vegan too!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
Wet
- ¾ cup (12 Tbs.) softened vegan butter or grass-fed butter
- ½ cup fed or unfed sourdough starter (See note 1)
- ½ cup pure maple syrup or honey
- 1 flax egg (1 Tbs. ground flax + 2 Tbs. water. Sit and let thicken 3-5 minutes.) (or 1 regular egg)
- 1 tsp. vanilla bean paste or vanilla extract
Dry
- 1¼ cup + 2 Tbs. unbleached all-purpose flour (I use the King Arthur brand)
- ½ tsp. baking soda
- ⅛ tsp. pink Himalayan salt
- 1¼ cup dairy-free dark chocolate chunks and mini semi-sweet chocolate chips (or any chocolate of choice)
Instructions
- Preheat oven to 375 F. and line 2 rimmed baking sheets with parchment paper.
- In a medium bowl or stand mixer, add all wet cookie ingredients and mix with an electric mixer for about 2 minutes until well combined.
- Add in all dry cookie ingredients except chocolate chips and mix again until a cookie dough forms (the dough will be thick and sticky). Then, fold in the dark chocolate chunks and mini chocolate chips.
- Transfer cookie dough to baking sheet using a medium cookie scoop and bake at 375 F. for 12-14 minutes until lightly golden. Allow cookies to cool for 5-10 minutes on baking sheet (makes 22 medium cookies as shown in pictures).
- Enjoy! Store cookies in an airtight container on the counter for up to a week or freeze for up to 3 months. These cookies will stay soft for days after you make them!
Notes
- Fed starter vs. unfed starter: I’ve tested this recipe a few different ways. The original recipe uses fed starter which will yield a slightly fluffier, more structured cookie. If you’re using starter that’s unfed and right from the refrigerator, the cookies are still perfect. They do spread a little more when baked, but the taste is the same. You can use either fed or unfed (discard) starter for this recipe. That’s the wonderful thing about these sourdough chocolate chip cookies.
- Flax egg vs. regular egg: A regular egg works just the same as a flax egg in this recipe. An egg makes the cookies slightly more fluffy and the flax egg makes the cookies a touch more chewy. Both are equally delicious!
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