Recipe: Acquired sourdough discard? Use it to make Sourdough Chocolate Chip Cookies

Recipe: Acquired sourdough discard? Use it to make Sourdough Chocolate Chip Cookies

Those that have been prepping gluten-free meals currently, created from sourdough bread, is likely to be left with numerous gluten-free sourdough discard and if you’re considered one of them, now we have excellent news for you as you should utilize it to make Sourdough Chocolate Chip Cookies. What’s higher than paleo chocolate chip cookies? Properly, it needs to be Sourdough Chocolate Chip Cookies created from sourdough discard as they’re gluten-free, dairy-free and vegan.

Sourdough discard is principally the portion you allow out when constructing a daily sourdough starter however there’s nothing flawed with it besides that it can’t be used to maintain the dish at a manageable dimension. As an alternative of losing it, the discarded sourdough will be scooped up and saved in a jar and saved within the fridge or freezer for later use to bake one other deal with.

Take a look at the tempting recipe of Sourdough Chocolate Chip Cookies right here:


½ cup (100g) refined coconut oil, softened, comparable in texture to softened butter

⅔ cup (96g) coconut sugar

1 flax egg (see Notes) or common egg, room temperature

½ cup (125g) mature gluten-free sourdough starter, unfed (see Notes)

1 teaspoon pure vanilla extract

½ teaspoon baking soda

½ teaspoon sea salt

2 cups + 2 tablespoons (204g) blanched almond flour

1 cup (6 ounces) chocolate chips

Flaky sea salt, to sprinkle on high, optionally available


Combine collectively the coconut oil and coconut sugar till clean and lightened barely in shade. Add the flax egg (or common egg), vanilla extract, and sourdough discard, and blend till clean.

Add the almond flour, salt, and baking soda to the moist elements. Combine till effectively integrated. Fold within the chopped chocolate. Cowl and refrigerate for not less than an hour (or as much as 48 hours).

Once you’re able to bake, preheat the oven to 350ºF. Use a cookie scoop (utilizing this dimension gives you 12 cookies, utilizing this smaller dimension gives you about 20) to kind cookies and place on a parchment-lined baking sheet; press down barely.

Sprinkle with flaky sea salt if desired. Bake for about 10 or till simply starting to show golden brown across the edges. Retailer leftover cookies in an hermetic container at room temperature or within the fridge for as much as 3 days.

For the discard: don’t use discard that’s from an excellent new starter – it needs to be smelling good and not less than per week outdated. The starter doesn’t should be lively, and needs to be fed with about 100% hydration.

(Recipe: Rachel Conners, Instagram/bakeritablog)

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