Introduction
If you’re someone who loves sourdough, you’re likely familiar with the issue of sourdough discard. Rather than throwing it away, why not put it to good use? Healthy Sourdough Discard Cookies are the perfect solution! These cookies not only reduce food waste but also bring a unique flavor to your baked goods. Thanks to the sourdough discard, these cookies have a subtle tang, making them a fun twist on traditional cookies. Plus, they’re made with healthy, whole ingredients, making them a nutritious alternative to classic treats. Ready to learn how to make these delightful cookies? Keep reading!
Why You’ll Love Healthy Sourdough Discard Cookies
What makes these cookies truly special is their unique combination of flavors and textures. The sourdough discard adds a delightful tang that you won’t find in typical cookies. But that’s not all—these cookies are made with nutritious ingredients like whole wheat flour and natural sweeteners, making them a guilt-free indulgence. You get all the sweet, chewy goodness of a cookie with the added benefit of using sourdough discard, which would otherwise be thrown away. Whether you’re a sourdough baker or simply looking for a creative way to use leftover starter, this recipe will be a hit. What’s more, these cookies are versatile and easy to prepare, making them a perfect addition to your baking repertoire.
Ingredients of Healthy Sourdough Discard Cookies
Here’s everything you’ll need to make these Healthy Sourdough Discard Cookies:
For the Cookie Dough:
- 1 cup sourdough discard (active or inactive)
- 1/2 cup coconut oil (melted) or butter (softened)
- 1/3 cup maple syrup or honey
- 1 large egg (or flax egg for a vegan option)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon sea salt
- 1 1/2 cups whole wheat flour or oat flour (for a gluten-free option)
- 1/2 cup dark chocolate chips or raisins (optional)
For the Optional Add-ins:
- 1/4 cup chopped nuts (walnuts, pecans, or almonds work well)
- 1/4 cup dried fruit (cranberries, apricots, or figs)
Necessary Tools
Before you start baking, be sure you have the following tools on hand:
- A large mixing bowl for combining the dough
- A whisk or hand mixer to blend the wet ingredients
- A spatula for folding in the dry ingredients
- Baking sheets lined with parchment paper or silicone mats
- Measuring cups and spoons
- Cooling rack for letting the cookies cool after baking
Ingredient Swaps and Additions
Feel free to experiment with the ingredients based on your dietary preferences or what you have in your pantry. Here are some great options:
- Butter vs. Coconut Oil: Choose coconut oil for a dairy-free version or to add a subtle coconut flavor. On the other hand, butter gives the cookies a rich, traditional taste.
- Flour Alternatives: If you’re looking for a gluten-free option, oat flour or almond flour can be used as replacements for whole wheat flour.
- Sweeteners: Maple syrup and honey work wonderfully for a natural sweetness. However, you can also try coconut sugar or stevia if you’re looking for a lower glycemic index option.
- Add-ins: You can customize your cookies by adding nuts, seeds, or dried fruit. While chocolate chips and raisins are classic choices, feel free to get creative with whatever you love!
Step-by-Step Instructions
1. Prepare the Cookie Dough:
To start, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. In a large mixing bowl, whisk together the sourdough discard, melted coconut oil (or softened butter), maple syrup (or honey), and egg (or flax egg) until smooth. Stir in the vanilla extract.
In a separate bowl, combine the whole wheat flour, baking soda, cinnamon (if you’re using it), and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. If you’re adding chocolate chips, raisins, or any other optional mix-ins, fold them in now.
2. Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Then, place them on your prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly using your fingers or the back of a spoon.
3. Bake the Cookies:
Now, bake the cookies in the preheated oven for 8-10 minutes. You’ll know they’re ready when the edges turn golden brown and the centers are set. Keep an eye on them so they don’t overbake. These cookies are best when they’re soft and chewy!
4. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer the cookies to a wire rack to cool completely. You can enjoy them warm or at room temperature.
Pro Tips for Success of Healthy Sourdough Discard Cookies
- Don’t Overmix: Overmixing the dough can make the cookies dense and tough. Mix the dough until just combined to keep them light and chewy.
- Chill the Dough: For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking. This helps prevent the cookies from spreading too much.
- Customize the Add-ins: The mix-ins are totally up to you. Try adding a few spoonfuls of peanut butter or your favorite type of nuts or seeds for an extra boost of flavor.
- Store Properly: Leftovers? No problem! Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Serving Suggestions
These Healthy Sourdough Discard Cookies are perfect for an afternoon snack or a post-dinner treat. They also make a great addition to a dessert platter for a gathering. For a fun twist, try serving them with a scoop of vanilla ice cream or a dollop of Greek yogurt. The warm cookies paired with cold ice cream are a match made in heaven.
Storing and Reheating
If you have any leftover cookies, simply store them in an airtight container at room temperature for up to 1 week. Alternatively, freeze them for up to 3 months. To reheat, pop them in a preheated 300°F (150°C) oven for about 5 minutes. This will restore their soft, chewy texture.
Also, Check out this delightful recipe for chewy, gooey sourdough chocolate chip cookies from Heart Beet Kitchen, perfect for anyone who loves using sourdough discard in baked goods.
Nutritional Information
Each Healthy Sourdough Discard Cookie contains approximately:
- Calories: 150
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 90mg
- Carbohydrates: 18g
- Fiber: 3g
- Sugars: 7g
- Protein: 2g
FAQs – Healthy Sourdough Discard Cookies
Can I use active or inactive sourdough starter for this recipe?
Both active and inactive sourdough starters work perfectly in this recipe. Just ensure that your sourdough discard is at room temperature before mixing it into the dough.
Can I make these cookies vegan?
Yes! To make these cookies vegan, simply substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use coconut oil instead of butter.
How do I know when the cookies are done?
You’ll know the cookies are ready when they are golden brown around the edges and set in the center. If they’re still soft, don’t worry—they will firm up as they cool.
Can I freeze the dough?
Absolutely! Scoop the dough into balls, place them on a baking sheet, and freeze until firm. Afterward, transfer the dough balls to a freezer-safe container for up to 3 months. You can bake them straight from the freezer, just add a few extra minutes to the baking time.
Can I use a different flour?
Yes, you can substitute oat flour or almond flour for a gluten-free version. Keep in mind that the texture may change slightly, but they’ll still be delicious!
Conclusion
These Healthy Sourdough Discard Cookies offer the perfect way to use up your sourdough discard while creating a delicious, nutritious treat. Also, with their chewy texture and warm, cinnamon-spiced flavor, these cookies are sure to become a favorite in your baking routine. Whether you’re reducing food waste or simply craving a healthier dessert, these cookies are a fantastic choice. So, enjoy them with a cup of coffee or share them with friends and family. Happy baking!
Moreover, for a delicious gluten-free treat, try these flourless almond butter chocolate chip cookies !
