Go Back
The Best Easy Sourdough Discard Cookies Recipes

The Best Sourdough Discard Cookies Recipe

2 from 1 vote
With many versatile customization options, this super easy sourdough discard cookies recipe is the perfect base for making a delicious, probiotic rich treat! This recipe doubles or even triples well!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 50 cookies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 220 grams Sourdough Discard
  • 250 grams Turbinado Sugar (or 125g turbinado sugar + 125g erythritol)
  • 7 grams Molasses
  • 4 Eggs (or 8 tsp water + 8 tsp baking powder + 8 TBSP olive oil for vegan friendly option)
  • 4-8 grams Vanilla Extract
  • 578 grams All Purpose Flour
  • 152 grams Oats quick or old fashioned
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Sea Salt

Equipment

  • Food Scale
  • Stand Mixer
  • Baking Sheets
  • Cooling Racks

Method
 

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place your stand mixer bowl or large mixing bowl on your food scale and add: sourdough discard, turbinado sugar (and erythritol, if using), molasses, eggs, and vanilla extract.
  3. Use cake paddle or paddle attachment to mix well.
  4. Add flour, oats, baking powder, baking soda, and sea salt to wet ingredients in mixer bowl.
  5. Switch to dough hook, if necessary. Mix well.
  6. If dough is a bit runny, let sit for up to 10-12 minutes before adding additional ingredients (SEE NOTES BELOW)
  7. Finally, add one or a combination of the variation ingredients below. Mix until just incorporated.
  8. Use cookie scoop to place cookie dough balls 2-3 inches apart onto parchment-lined baking sheet.
  9. Bake at 375* for 12-16 minutes or until a light golden brown. Times may vary a bit depending on the variation ingredients you use.

Notes

Variation Options:

This recipe is intended to be used with one or a combination of the following variations.
Sourdough chocolate chip cookies:  add 2-3 cups of chocolate chips or white chocolate chips.
Rich, double chocolate sourdough cookies: Reduce sourdough discard by about 1/2 cup and replace with 1/2 cup room temperature unsalted butter, add 2-3 TBSP cocoa powder and 2-3 cups chocolate chunks or dark chocolate chips.
Sourdough breakfast cookies: Reduce the sugar by about 1/2 cup and add dried fruit, add 1/2 cup additional rolled or old-fashioned oats, 1/2-1 cup raw pumpkin seeds, and a sprinkling of mini milk chocolate chips.
Peanut or nut butter sourdough cookies: Replace up to 1/2 cup sourdough discard with up to 1/2 cup peanut or other nut butter. Add crushed peanuts or nuts. Add chocolate chips for an extra rich treat!
Almond chocolate chip sourdough cookies:  Add 4-8 grams almond extract, 1/2-1 cup slivered almonds, and 1-2 cups chocolate chips.
Oatmeal raisin sourdough cookies: Replace up to 1 cup flour with rolled oats, add 1-2 cups raisins, and 2-3 tsp cinnamon. This is a great dairy free option.
White chocolate cranberry sourdough cookies: Add 1-2 cups each white chocolate chips and dried cranberries.