Fluffiest Chocolate Chunk Sourdough Cookies
Fluffiest Chocolate Chunk Sourdough Cookies
3-4
This recipe makes a small batch of cookies. You may have leftovers if you can control yourself, you may not if you share with a loved one.
Ingredients
Wet
- sourdough discard, ½ cup
- coconut oil, 2 tbsp to ¼ cup
- vanilla extract, ½ tsp
Dry
- oat flour, ¾ cup (blended up oats)
- coconut sugar, ⅓ cup
- baking soda, ¼ tsp
- baking powder, ¼ tsp
- generous pinch of salt
- dark chocolate chips, ½ cup (HU Kitchen or Theo’s brand bar chopped up works fabulously & it’s clean)
Directions
Preheat oven to 350°.
Combine sourdough discard, coconut oil, and vanilla extract in a bowl. (Quick note on the coconut oil, it can become overpowering in this recipe so you can add 2 tbsp to start, then taste test to add more, or if you feel your batter needs to be more moist.)
In a separate bowl, combine dry ingredients, except for the chocolate chips.
Combine wet and dry ingredients, mix together thoroughly. Then fold in chocolate chips.
Scoop a palm size full of cookie batter and place onto your cooking baking tray, each cookie spaced 2 inches apart. You can slightly flatten the cookie batter into a cookie shape, when baking they will fluff and expand greatly!
Enter into oven and bake for 10-12 minutes. Remove from oven and let cool on a cooling rack.