Get ready to revolutionize your cookie game with these mind-blowing Vegan Sourdough Chocolate Chip Cookies that prove plant-based baking can be absolutely irresistible! Imagine sinking your teeth into a perfectly crisp yet chewy cookie with rich, melty chocolate chips, knowing it's not only delicious but also kind to your body and the planet. This isn't just another cookie recipe - it's a game-changing culinary experience that will make you forget all about traditional dairy-laden treats.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1 cup sourdough starter
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of sourdough starter and 1/2 cup of melted coconut oil. Mix well until the ingredients are fully incorporated.
- Add 1/2 cup of brown sugar, 1/4 cup of almond milk, and 1 tsp of vanilla extract to the bowl. Stir the mixture until it becomes smooth and creamy.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 tsp of baking soda, and 1/2 tsp of salt. This will help to evenly distribute the dry ingredients.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
- Fold in 1 cup of vegan chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Vegan Sourdough Chocolate Chip Cookies with a glass of almond milk or your favorite plant-based beverage!
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough - this can make your cookies tough and dense.
- For extra flavor, try using dark chocolate chips with a higher cocoa percentage.
- If your sourdough starter is cold, let it come to room temperature before mixing.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to cool completely to achieve the perfect chewy texture.
- Store in an airtight container to maintain freshness for up to 5 days.
- For best results, use fresh, active sourdough starter at its peak performance.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 18g
Protein: 2g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 0mg
