Use up your sourdough discard with this amazing Sourdough cookie recipe. White whole wheat, White chocolate chips and chopped walnuts add a delicious nutty sweetness and bit of crunchy texture to these cakelike cookies.
Watch me Make these Sourdough White Chocolate Cookies. It’s a great sourdough discard recipe!
I had a sourdough baking weekend in the kitchen. I drug out my neglected sourdough starter from the fridge. And Poured it into my old brown Betty pot (Yep! Grandma’s old starter pot.)
The poor thing needed some yummy flour and a drink of water. After a feeding and fermenting overnight the sourdough starter perked right up. Let the Sourdough baking begin!
These White Chocolate cookies were born of a few hours searching for healthy sourdough discard cookies recipes. After traveling through several sourdough recipe trails today I finally just created my own.
Looking for more Sourdough Recipes? Check out our Sourdough Section!
I eliminated all the sugar except the white chocolate chips contribution. My white chocolate chips were full sugar. If you have a source for sugar free white chocolate chips we’d love to know!
After digging about in my cupboards this is the recipe I made. It turned out quite delicious too. I’ve made them twice and ALL of these cookies went fast. Even the work crew loved them.
So I wanted to share it with you. If you have extra recently fed sourdough starter here’s an easy dessert recipe for you.
Looking for an all purpose flour sourdough discard cookie recipe? You’ll Love these Peanut Butter Cookies with Sourdough!
I made so many sourdough recipes this weekend I ran myself out of all purpose flour. Fortunately I have a bag of soft white wheat berries. The KoMo Mio grain mill made itself useful.
NOTE: If you want to make a whole wheat bread like our Whole Wheat Artisan Sourdough Bread use HARD white wheat berries. The soft berries are a much better choice for cookies and such. Bread needs the higher protein of the hard berries.
Soft White Wheat Berries have a better texture for baking than Hard red wheat berries. Soft White berries will give you a lighter cookie when it is ground very fine. The nutrition is EXACTLY the same as the red berries or hard white berries. So go with soft white wheat berries and grind them fine.
I’m having a great deal of fun with my Komo Mio Grain Mill. (Follow the link for my Review of the KoMo Mill.) I set the komo mio to pastry flour setting (very fine) and ran through the soft white wheat berries. It came out almost as fine as the all purpose flour.
The texture of these cookies has a nutty crunch, and sweet bits of white chocolate. Yet the cookie batter is cake like. I added baking powder to lighten them. The result is a substantial cookie with some good nutrients and low sugar.Have extra discard Starter? Make Delicious Sourdough White Chocolate Cookies!
My Hubby is in love with these cookies! Which is great. He’ll be seeing these in his lunchbox every day this week. This recipe makes a LOT of cookies!
White Chocolate Cookies Recipes:
Sweet Carbs are just NOT the best healthy choice in eating. But I did make some strides forward here. The sugar free sweeteners have lower carbs than using full sugar granulated sugar or brown sugar.
If you are making your own flour as I did. Make the flour just before you make the recipe. Any good quality white whole wheat flour is great for this recipe. Montana Prairie Gold is a reliable brand.
TIP: SIFT the dry ingredients. Especially if you are grinding your own flour. Sifting the dry ingredients together is the best way to blend them and will give your cookies a better texture as the larger wheat grinds are sifted out.
You can also just use all purpose flour in this recipe but you may have to play around with the consistency a bit. Whole wheat flour needs more liquid than all purpose will.
To Freeze these cookies:
- Put the cookies into a freezer bag and suck out all the air.
- Label and freeze for up to one month.
- Defrost at room temperature one hour.
Your Printable Recipe Card:
Use up your sourdough discard with this amazing Sourdough cookie recipe. White chocolate chips and chopped nuts add a delicious sweetness and bit of crunchy texture to these cake like cookies.
- 3/4 cup coconut oil, softened
- 1/2 cup sugar Free Nectiva (stevia syrup blend)
- 1/2 cup Sugar free Maple syrup
- 2 eggs
- 1 cup active sourdough starter (older discard starter will work but give you less rise)
- 1 tsp vanilla
- 1/2 Tsp. Almond Flavoring
- 2 1/2 Cups whole wheat white flour
- 1 Cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Cup chopped nuts
- 2 Cups White chocolate chips (reduce by half if desired)
- Preheat oven to 325 degrees F.
- In a large bowl sift together the flour, baking soda, baking powder and salt.Throw out large wheat grinds if any.
- Make a well in the dry ingredients.
- Pour all the melted coconut oil, Nectiva (Agave may be substituted here), maple syrup in a medium bowl(or batter bowl with a spout. Whisk in the egg. Add the sourdough starter on top and gently whisk until broken into small lumps.
- Pour the wet ingredients into the well of the large dry ingredients bowl.
- Mix by hand with a large wooden spoon. (The dough will seem wet until the whole wheat flour absorbs some of the liquid.)
- Fold in your nuts and chips.
- Place by spoonfuls (I use a medium cookie scoop) onto a cookie sheet and bake 10 minutes, or until just golden brown around the edges.
- Remove from oven and let set a minute or two. Remove to cooling racks.
You can use an all purpose flour to replace the soft white wheat in this recipe.
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Serving Size:1 cookie
Amount Per Serving: Calories: 94 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 4mg Sodium: 51mg Carbohydrates: 12g Fiber: 1g Sugar: 3g Protein: 2g
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