I have been learning how to make gluten free sourdough this winter. Along with learning the skill of making sourdough, I have been trying to create recipes to use the sourdough "discard" so as not to waste anything. These cookies are one of my first "discard" creations. If you love a soft cookie you are going to love these. The dough keeps in the fridge for several days so you can bake them as you want. I made these with tangerine, tangelo and orange zest and all added a special something. My taste testers all agreed. The chocolate in these is so important so use a high quality chocolate in these. In fact, you could even chop your favourite chocolate bar to use in these cookies. These cookies are not overly sweet so we enjoy them with our morning tea and coffee. They are now a staple in our house and are sure to become so in your home. If you are not gluten free and have any kind of sourdough discard on hand, just substitute that discard and the flour of your choice.
Beat coconut oil with coconut sugar until light, about 3-5 minutes. Beat in the egg replacer or eggs and vanilla and then mix in the sourdough discard. Scrape down the beater and the bowl. Sift the flour with the baking soda and sea salt and stir into the batter.
Mix in the orange zest. Fold in the chocolate chips/chunks and scrape down the sides of the bowl and stir until incorporated. Preheat oven to 350 F. Line a large baking sheet with parchment paper. Roll dough into balls about 1 1/2 inches in diameter and space evenly on your baking sheet. Use the palm of your hand to flatten the dough.
Bake in the centre of a preheated oven for 12-14 minutes or until golden brown. These will keep well for up to 3 days or in the freezer for up to 3 months.
Ingredients
Directions
Beat coconut oil with coconut sugar until light, about 3-5 minutes. Beat in the egg replacer or eggs and vanilla and then mix in the sourdough discard. Scrape down the beater and the bowl. Sift the flour with the baking soda and sea salt and stir into the batter.
Mix in the orange zest. Fold in the chocolate chips/chunks and scrape down the sides of the bowl and stir until incorporated. Preheat oven to 350 F. Line a large baking sheet with parchment paper. Roll dough into balls about 1 1/2 inches in diameter and space evenly on your baking sheet. Use the palm of your hand to flatten the dough.
Bake in the centre of a preheated oven for 12-14 minutes or until golden brown. These will keep well for up to 3 days or in the freezer for up to 3 months.