Sourdough Oatmeal Chocolate Chip Cookies are the best cookies to make using your sourdough discard. The tangy essence of sourdough, the wholesome nuttiness of oatmeal, and the irresistible allure of chocolate chips combine to create a truly extraordinary treat. Serve these cookies with milk, coffee, or even tea.

This cookie is not overly sweet and sometimes we even have them for breakfast. I don’t feel guilty giving these to my kids because of the extra benefit of sourdough and the heartiness of oatmeal.

If you have don’t have a sourdough starter yet, check out my Simple 3 Tbsp Method to Make Sourdough Starter.

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Table of Contents

Ingredients

Sourdough Starter – You can use fed sourdough or you can use discard. The sourdough starter/discard will add healthy fermented benefits to this cookie. It will not taste sour or too savory.
Coconut Oil – Coconut oil is a healthy fat option so its a perfect alternative to other butters or oil. It will also add a subtle tropical aroma to the cookie. Coconut oil also makes the cookies moist and tender.
Cane Sugar – Sugar gives cookies the touch of sweetness.
Brown Sugar – Brown sugar promotes the cookie to spread and adds the beautiful brown color.
Vanilla – Vanilla brings out the other flavors, intensifies the sweetness, and brings a subtle sophistication to the final result. I love to use vanilla powder but any real vanilla extract will work.
Milk – Milk adds moisture and richness to the dough, resulting in a softer and more tender texture.
Baking Soda with Vinegar – Combining baking soda with vinegar creates a chemical reaction that produces carbon dioxide gas, resulting in a light and airy texture in the cookie.
Salt – Salt is a must add ingredient to bring out all the flavors. I like to use mediterranian sea salt, or just sea salt.
Oatmeal – Oatmeal is a wholesome ingredient that adds a chewy texture and a nutty flavor. I like to use old fashioned oats.
All-Purpose Flour – Flour helps bind everything together and hold structure. I use King Arthur All Purpose Flour or KA Bread Flour.
Chocolate chips – Chocolate chips are a bonus to these cookies. You can use any chocolate chip. I had a dark chocolate bar on hand, so I just chopped that into small pieces and added to this recipe.

Note: If you want them cake like and fluffy, place in the fridge for 15 min or overnight. If you bake the cookies right away they will flatten out more and become more crunchy.

Tools you may need

How to make sourdough oatmeal chocolate chip cookies

Preheat your oven to 350 F.

Measure out 200 g of sourdough starter/discard on your kitchen scale into a large mixing bowl.

Add in your melted and cooled coconut oil and mix well.

Next, add cane sugar, brown sugar, vanilla, and milk.

Mix well into a creamy mixture.

Dissolve the baking soda with the vinegar and add to the creamy mixture.

Add the salt, oats, and flour.

Mix well until everything is well incorporated.

Finally add the chocolate chips, mix, and bake for about 10-12 mins.

Remember if you bake right away the cookies will be more flat and crispy. If you first refrigerate they will be more fluffy and cake like.

*This recipe makes about 30 cookies.

Sourdough Oatmeal chocolate chip cookies

This batch is more cake like.

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