If you're a fan of chewy, hearty cookies with a touch of tang, these plant-based sourdough oatmeal raisin chocolate chip walnut cookies are a must-try! They combine the nutty flavor of oats, the sweetness of raisins and chocolate, the crunch of walnuts, and the subtle complexity of sourdough discard. These cookies are not only delicious but also a great way to use up extra sourdough starter.
Why Use Sourdough in Cookies?
Sourdough discard adds a slight tang to baked goods, giving them depth of flavor and helping with texture. In cookies, it provides a chewy, tender bite while balancing sweetness. Plus, using discard reduces waste—so it's a win-win!
Ingredients
Dry Ingredients:
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour (or whole wheat for a heartier texture)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
Wet Ingredients:
1/4- 1/3 cup sourdough discard (unfed is fine)
1 cup brown sugar
1/4 cup sugar
1/2 cup coconut oil (melted) or vegan butter
2 teaspoon vanilla extract
1/4 + 1/8 cup applesauce
Mix-Ins:
½ cup raisins
½ cup dairy-free chocolate chips
½ cup chopped walnuts
Instructions
Mix the dry ingredients (oats, flour, baking soda, baking powder, salt, and cinnamon) in a medium bowl.
Whisk the wet ingredients (sourdough discard, sugar, maple syrup, melted coconut oil, and vanilla) in a separate bowl until well combined.
Combine wet and dry ingredients until just mixed. Fold in raisins, chocolate chips, and walnuts.
Let Chill in the fridge for at least an hour (or overnight)
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Flatten slightly with your fingers or a spoon.
Bake for 10-11 minutes until golden brown around the edges. The cookies will be soft but firm up as they cool.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Tips for the Best Cookies
For a crispier texture, bake a few minutes longer.
For extra chewiness, let the dough rest for 30 minutes before baking.
Swap raisins for dried cranberries or other dried fruit for a fun variation.
These cookies are perfect for breakfast, a midday snack, or dessert. The combination of sourdough discard, oats, chocolate, and nuts makes them both wholesome and indulgent. Happy baking!
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