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Easy Gluten-Free Sourdough Discard Chocolate Chip Cookies

397m

Easy Gluten-Free Sourdough Discard Chocolate Chip Cookies

Author:

whattheforkfoodblog

TikTok

634

Easy Gluten-Free Sourdough Discard Chocolate Chip Cookies

Name: Easy Gluten-Free Sourdough Discard Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 397 min
Yield: 24
Cuisine: American
Ingredients: 2 cups Gluten-free all-purpose flour blend (ensure it contains xanthan gum or add 1/2 tsp separately); 1 cup Gluten-free sourdough discard (unfed, at room temperature); 1/2 cup Unsalted butter (softened); 1/2 cup Granulated sugar; 1/2 cup Packed light brown sugar; 1 Large egg; 1 teaspoon Vanilla extract; 1 teaspoon Baking soda; 1/2 teaspoon Salt; 1.5 cups Chocolate chips (or chopped chocolate)

These quick and simple gluten-free chocolate chip cookies are made with sourdough discard. The dough requires chilling for 6-72 hours to develop flavor, resulting in sweet, soft, and delicious cookies, not sour.

#Gluten-Free

#Sourdough

#Cookies

#Chocolate Chip

#Dessert

#Baking

#Easy Recipe

The mixed cookie dough with chocolate chips

Recipe Information

15m

Prep Time

12m

Cook Time

6h 37m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

180

Calories

Protein

22g

Carbs

10g

Fat

Scooped cookie dough on a baking sheet

Ingredients

Servings: 24

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Freshly baked golden chocolate chip cookies

Instructions

0/9 completed

1
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
Preview
2m
Preview
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
2m
Ensure butter is at room temperature for best creaming results.
2
Beat in the large egg, vanilla extract, and gluten-free sourdough discard until well combined. Scrape down the sides of the bowl as needed.
Preview
1m
Preview
Beat in the large egg, vanilla extract, and gluten-free sourdough discard until well combined. Scrape down the sides of the bowl as needed.
1m
The discard should be at room temperature for smooth incorporation.

3
In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt.
Preview
1m
Preview
In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt.
1m
Whisking ensures even distribution of leavening agents.
4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Preview
2m
Preview
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
2m
Overmixing gluten-free flour can lead to tough cookies.
5
Fold in the chocolate chips until evenly distributed throughout the dough.
Preview
1m
Preview
Fold in the chocolate chips until evenly distributed throughout the dough.
1m
Use your favorite type of chocolate chips or chopped chocolate bars.

6
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 6 hours, or up to 72 hours, to allow flavors to develop.
Preview
6h
Preview
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 6 hours, or up to 72 hours, to allow flavors to develop.
6h
Chilling is crucial for flavor development and prevents spreading.
7
When ready to bake, preheat your oven to 180°C (350°F). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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5m
Preview
When ready to bake, preheat your oven to 180°C (350°F). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
5m
Use a cookie scoop for uniform size and even baking.
8
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
Preview
12m
Preview
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
12m
Cookies will continue to set as they cool on the baking sheet.

9
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Preview
10m
Preview
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
10m
Store leftover cookies in an airtight container at room temperature.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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Easy Gluten-Free Sourdough Discard Chocolate Chip Cookies

Recipe Information

Ingredients

Gluten-free all-purpose flour blend(ensure it contains xanthan gum or add 1/2 tsp separately)

Gluten-free sourdough discard(unfed, at room temperature)

Unsalted butter(softened)

Granulated sugar

Packed light brown sugar

Large egg

Vanilla extract

Baking soda

Salt

Chocolate chips(or chopped chocolate)

Servings: 24

Instructions

In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.Preview2mPreviewIn a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.2m

Beat in the large egg, vanilla extract, and gluten-free sourdough discard until well combined. Scrape down the sides of the bowl as needed.Preview1mPreviewBeat in the large egg, vanilla extract, and gluten-free sourdough discard until well combined. Scrape down the sides of the bowl as needed.1m

In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt.Preview1mPreviewIn a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt.1m

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.Preview2mPreviewGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.2m

Fold in the chocolate chips until evenly distributed throughout the dough.Preview1mPreviewFold in the chocolate chips until evenly distributed throughout the dough.1m

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.Preview12mPreviewBake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.12m

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!Preview10mPreviewRemove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!10m

🍽️More Recipes

Gluten-free all-purpose flour blend
(ensure it contains xanthan gum or add 1/2 tsp separately)

Gluten-free sourdough discard
(unfed, at room temperature)

Unsalted butter
(softened)

Chocolate chips
(or chopped chocolate)

In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
Preview
2m
Preview
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
2m

In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt.
Preview
1m
Preview
In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt.
1m

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Preview
2m
Preview
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
2m

Fold in the chocolate chips until evenly distributed throughout the dough.
Preview
1m
Preview
Fold in the chocolate chips until evenly distributed throughout the dough.
1m

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
Preview
12m
Preview
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
12m

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Preview
10m
Preview
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
10m