Making oatmeal chocolate chip cookies is always a good idea. If you’re like me, you love a warm cookie fresh from the oven with melty chocolate chips and wholesome oats. Furthermore, to enhance this recipe, I use sourdough discard. It only needs a tablespoon and a half to pull in the traditional sourdough depth of flavor. Eggless sourdough discard cookies are the perfect treat when you crave a sweet, sourdough union.
You are going to love these eggless sourdough discard cookies made with rolled oats, chocolate chips and sourdough discard. I’ve baked an absurd amount of cookies, hundreds of thousands maybe. Probably more. That being said, my expectations of cookies are very high, and I don’t think you’ll be let down by this recipe. Let’s take a look at some of the ingredients:
Egg free–
there are no eggs in this recipe, and that’s by design since this is a dedicated egg free blog, haha. If for some reason you’re a stickler for eggs, I would implore you to try an eggless cookie and let me know if you can tell the difference.
Rolled oats- ground up in a blender
You can also use oat flour if you have it on hand but I find this much more convenient. The ground oats gives them a nice rustic taste and texture. The key is to go for a roughly ground flour, instead of a fine flour. In addition to this, not all oats are created equal. I still sing praises for the One Degree brand of organic rolled oats. It comes from a nut free facility, and is certified gluten free.
Sourdough discard–
Also known as the unfed portion of your sourdough; the stuff that won’t develop a rise until you feed it. It may be past its prime but it can be revitalized! Don’t have discard but still want to make delicious cookies? Try my must have eggless chocolate chip cookies!
Dairy Free option-
Use your preferred brand of plant based butter; I always liked country crock avocado oil sticks. Depending on your other ingredients (i.e chocolate chips) you could effectively turn these into a vegan cookie recipe.
You are going to learn all about the simple way to incorporate sourdough discard into your next batch of delicious cookies. Let’s get started!
How to achieve thick and chewy sourdough discard oatmeal cookies:
-Preheat oven to 350F, line a half sheet pan with parchment and set aside.
-In a medium mixing bowl, combine the butter and sugars. Cream together. Add the vanilla extract, stirring until incorporated.
-Add 3 tbsps of water to a small bowl, and stir in the baking soda.
-One tablespoon at a time, mix the water-baking soda mixture into the butter-sugar mixture, mixing well after each addition. Your dough should light and be a bit airy.
-Stir in your sourdough discard. Do NOT eat the raw cookie dough after you add this in!
-Add the ground oats, all purpose flour, baking powder and salt. Mix until dough comes together. Lastly stir in the chocolate chips. The dough will be very thick and dense; its just all the fiber 😉
-Using a large cookie scoop (or 1 tbsp size balls), place on prepared cookie sheet 2 inches apart.
-Bake for about 12 minutes, or until cookies are golden and just set. Allow to sit on pan for a few minutes then serve!
Things that helped in the kitchen for this recipe, and can help you too:
Pyrex Glass mixing bowls – super versatile
Vitamix blender– amazon- or Costco! This is another kitchen tool I’ve had forever. After many years, I had to replace the pitcher, but I’m guilty of throwing it in the dishwasher sooo YMMV ¯\_(ツ)_/¯
Organic rolled oats – this brand is certified gluten free, and made in a peanut and tree nut free facility. (Costco and amazon)
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😉
Eggless Sourdough Discard Cookies: Made With Oats And Chocolate Chips
Ingredients
- 1/2 cup salted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp. Vanilla
- 1/2 tsp baking soda
- 3 tbsp water
- 1 1/2 tbsps sourdough discard
- 1 1/4 cup ground oats/oat flour
- 1 cup all purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. Sea salt
- 3/4 cup semi sweet chocolate chips
Instructions
- In a medium mixing bowl, combine the butter and sugars. Cream together. Add the vanilla extract, stirring until incorporated.
- Add 3 tbsps of water to a small bowl, and stir in the baking soda.
- One tablespoon at a time, mix the water-baking soda mixture into the butter-sugar mixture, mixing well after each addition.
- Stir in your sourdough discard. Do NOT eat the raw cookie dough after you add this in!
- Add the ground oats, all purpose flour, baking powder and salt. Mix until dough comes together. Lastly stir in the chocolate chips.
- Using a large cookie scoop (or 1 tbsp size balls), place on cookie sheet 2 inches apart.
- Bake for about 12 minutes, or until cookies are golden and just set. Allow to sit on pan for a few minutes then serve warm!
