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The first time I created this recipe, it sort of happened accidentally…! We were all craving my special Oatmeal Chocolate Chip Cookie recipe that I’ve made probably hundreds of times and altered over the years. But after softening the butter and starting to get ingredients ready, I realized we had NO EGGS!
The past weekend had been very full with baking lots with eggs, making frittata one night for dinner, a homemade egg noodle dish another night, and having eggs in our lunches a few times too! The final lonely egg in the fridge was used in a homeschool science experiment.
(Now, I’m not usually one to run out of ingredients: I LOVE planning and being prepared with meals, making snacks, etc, so this threw me off a little! But honestly, sometimes simply good stuff can happen from situations such as this!)
Soooo…after slightly panicking and wondering if I could turn the ingredients into something else, I remembered hearing at some point that one could use sourdough starter discard as an egg replacement.
PERFECT.
Here is the general equation that I found online and that several seasoned “sourdoughers” agree on:
3 Tablespoons of Sourdough Starter Discard = 1 egg
So if you are a fellow “Sourdough-er” and in an egg emergency like I was, I hope this comes in handy for you!
Why Sourdough? Here’s a few facts you might not have heard of:
- Improves digestion
- Sourdough gluten is easier to digest
- Lowers chronic disease risks
- Promotes healthy aging
- Assists in stabilizing blood sugar levels
- Helps with weight loss
- Lower glycemic index
- Has natural preservatives
- Contains high levels of protein, fibre and nutrients
Interested in more info about Sourdough Starter? Click HERE
A simple video of making these delicious sourdough cookies!
How to Make Sourdough Starter Oatmeal Chocolate Chip Cookies:
Supplies Needed:
- Mixing bowl
- Mixing Spoon or Spatula
- Measuring cups/teaspoons
- Baking sheets
- Parchment paper
- Cooling racks
Ingredients:
- 1 cup butter (soft)
- 1 cup brown sugar
- 1 cup white sugar
- 1/3 cup sourdough starter discard
- 1 teaspoon vanilla
- 2 cups quick oats
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1-2 cups chocolate chips
Directions:
- Preheat oven to 350 degrees celcius.
- Cream together the softened butter and both sugars.
- Add the sourdough starter and vanilla and mix until fully combined and smooth.
4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.
5. Add in desired amount of chocolate chips and stir until fully combined.
6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.
7. Bake 10-12 minutes on middle rack of oven.
8. Cool for 2 minutes on cookie sheets before transferring to a cooling rack.
9. Makes about 3 dozen medium sized cookies.
Note: This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.
I like to double this recipe, and then split up the dough into several leftover plastic yogurt containers and put them in the freezer. This makes it simple for baking off smaller batches of cookies without all the time it takes to mix it up!
More Desert & Snack Recipes:
Other Tasty Sourdough Recipes to Check Out!
Hi, I’m Jessie!
I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.
Read more about my story HERE.
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Sourdough Discard Oatmeal Chocolate Chip Cookies
A tasty spin on the classic oatmeal chocolate chip cookie, using sourdough starter discard as an egg replacement. Get your glass of milk ready!
This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.
Supplies Needed:
Ingredients
Directions:
- Preheat oven to 350 degrees celcius.
- Cream together the softened butter and both sugars.
- Add the sourdough starter and vanilla and mix until fully combined and smooth.
- Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.
- Add in desired amount of chocolate chips and stir until fully combined.
- Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.
- Bake 10-12 minutes on middle rack of oven.
- Cool for 2 minutes on cookie sheets before transferring to cooling rack.
- Makes about 3 dozen medium sized cookies.
Nutrition
Per 1 serving: 100 calories; 3.5g fat; 16.5g carbohydrates;
1.5g protein.
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