Vegan Sourdough Chocolate Chip Cookies
Serves: makes about 12 4-inch cookies
  • ½ cup refined coconut oil - solid or semi-solid
  • ¼ cup + 2 tablespoons coconut sugar
  • ½ cup sourdough starter/sourdough discard (I used this method)
  • 1 teaspoon vanilla extract
  • 1¼ cup all purpose flour
  • generous pinch of sea salt, plus more for sprinkling on top
  • ½ teaspoon baking powder
  • ½ cup dark dairy-free chocolate chips
  1. Preheat the oven to 360°. Prepare a parchment-covered baking sheet.
  2. In a mixing bowl, combine the coconut oil and sugar, and mix with a fork until evenly incorporated. Add the sourdough discard and vanilla, and mix well. Add the flour, salt, and baking powder, and mix until you have a unified cookie dough. Fold in the chocolate chips.
  3. Using an ice cream scoop or a spoon, scoop out even portions of the dough and place on the prepared baking sheet. Flatten the dough with the palm of your hand and shape it into round cookies (these cookies will not expand on their own in the oven).
  4. Bake for 15-17 minutes, until the cookies are golden and the surface is somewhat dry to the touch. Start checking at 10-12 minutes. Sprinkle with more salt if desired. Let cool for 20-30 minutes, preferably on a cooling rack. Enjoy!
These cookies are on the more subtly sweet side, depending more on the sweetness of the chocolate chips. If you like your cookies sweeter, increase the amount of sugar to ½ cup.
Recipe by Golubka Kitchen at