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!
Ingredients
- 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
- 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)
Directions
- 1
Preheat oven to 375 F. and line 2 rimmed baking sheets with parchment paper.
- 2
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.
- 3
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.
- 4
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).
- 5
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!