Sourdough starter Chocolate Chip Cookies
Laurel Anderson
This unusual recipe uses sourdough discard and is vegan, (if you use vegan chocolate chips).
Course Dessert
Cuisine American
Servings 48 cookies
Calories 194 kcal
- 2 Tablespoon ground flax seed
- ⅓ cup unsweetened almond milk
- 1 cup vegan margarine (Country Crock Plant Butter)
- 2 ½ cup dark brown sugar
- 2 teaspoon vanilla extract
- 1 teaspoon butter flavoring, vegan Optional
- 1 ½ cups all-purpose flour
- 1 ¼ cup oat flour or oatmeal whizzed in a food processer
- 2 teaspoon baking soda
- 4 teaspoon corn starch
- ½ teaspoon salt
- 2 cup pecans toasted and chopped*
- 1 10-11 oz. package chocolate chips vegan
Heat oven to 350°
Combine flax and sourdough starter discard. set aside.
Beat margarine with the sugar until light in color. add the flax and starter mixture. stir well. Add the vanilla and butter flavoring.
In another bowl, mix the two flours, baking soda, cornstarch, salt, pecans, and chocolate chips. Stir well.
Mix the dry ingredients into the margarine mixture until just blended.
Drop heaping tablespoonfuls of the dough onto a cookie sheet.
Bake at 350° for 10-12 minutes until the base of the cookies turns golden brown. Cool for at least 5 minutes before moving to a cooling rack.
Nutrition Facts |
Servings: 48 |
Amount per serving |
|
Calories |
194 |
% Daily Value* |
Total Fat 5.3g |
7% |
Saturated Fat 0.9g |
4% |
Cholesterol 0mg |
0% |
Sodium 107mg |
5% |
Total Carbohydrate 36.8g |
13% |
Dietary Fiber 0.7g |
2% |
Total Sugars 31.2g |
|
Protein 1.1g |
|
Vitamin D 0mcg |
0% |
Calcium 34mg |
3% |
Iron 1mg |
4% |
Potassium 63mg |
1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
Recipe analyzed by  |
Keyword cookies, dairy free, Vegan, Vegetarian