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!
Notes
Tips, Tricks and Substitutions:
*Freezing- Cookie dough balls can be frozen prior to baking. Simply scoop out dough balls, place on a pan and refrigerate for a couple hours, then remove to a ziploc bag and place in freezer. Take out as many dough balls you want at a time and bake straight from the freezer! (Cookies may take 1-2 minutes extra when baked from frozen)
*dairy free/vegan option - Switch butter to a plant based butter and double check other ingredients for dairy (such as chocolate chips)