These gluten-free sourdough chocolate chip cookies are soft, chewy chocolate chip cookies made with gluten-free sourdough starter discard. This gluten-free sourdough recipe is an easy cookie recipe that makes incredibly soft gluten-free cookies.
Gluten-Free Sourdough Chocolate Chip Cookies are made with gluten-free ingredients and a gluten-free sourdough starter discard. This recipe is the perfect sourdough discard recipe to make when you are discarding and feeding your sourdough starter to get it ready to make gluten-free sourdough bread.
We love this gluten-free cookie recipe because it is easy to make, requires minimal ingredients, and the slight sour flavor from the sourdough discard gives the cookies a unique and delicious flavor.
If you love this recipe, you will also love our classic Gluten-Free Chocolate Chip Cookie Recipe.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Substitutions
- Kitchen Tools & Equipment
- How to Make Gluten-Free Sourdough Chocolate Chip Cookies
- Recipe Serving Suggestions
- Expert Tips & Variations
- How to Store Gluten-Free Sourdough Cookies
- Recipe FAQ
- Gluten-Free Sourdough Recipes
- Gluten-Free Sourdough Chocolate Chip Cookies
Why You'll Love This Recipe
- Easy Dessert
- Kid-Friendly
- Gluten-Free Sourdough
Ingredients & Substitutions
- Butter - Butter is essential for chewy and soft cookies. We recommend using butter softened at room temperature.
- Cane Sugar - Cane sugar helps to create a crisp edge to the cookies.
- Brown Sugar - Brown sugar adds sweetness and keeps the cookies moist.
- Eggs - We use an egg and one yolk in this recipe to provide structure to the cookies.
- Gluten-Free Sourdough Starter - You can use an active sourdough starter or sourdough starter discard in this recipe. The starter helps the cookies to rise when baking and also adds a slight sour flavor to the dessert.
- Vanilla Extract - Pure vanilla extract adds delicious classic flavor to the cookies.
- Gluten-Free Flour Blend - Not all gluten-free flours are the same and we like to use a high quality blend that has a mix of rice flours and starches.
- Tapioca Starch - Tapioca starch helps to thicken the cookie dough to make chewier cookies.
- Baking Powder & Baking Soda - Baking soda and baking powder help the cookies to rise slightly while baking.
- Salt - Every recipe needs a little salt to enhance the flavors.
- Chocolate Chips - Chocolate chips are key to making these chocolate chip cookies. You can use semi-sweet, milk chocolate, dark or white chocolate for these cookies.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Stand Mixer or Hand Mixer - Using a stand mixer or hand mixer makes creaming the butter and sugar together then mixing the dough together much easier to do than if they were done by hand.
- Cookie Scoop - A cookie scoop makes scooping the cookie dough into perfectly uniform dough balls much easier to do.
- Sheet Pan - You will need a sheet pan or two to bake the cookies on.
How to Make Gluten-Free Sourdough Chocolate Chip Cookies
Step 1. Add the butter, cane sugar and brown sugar to a bowl.
Step 2. Use a stand mixer or hand mixer to cream the butter and sugars together.
Step 3. Add the egg, egg yolk and vanilla to the bowl.
Step 4. Use the mixer or mixer attachment to mix the wet ingredients together.
Step 5. Pour the sourdough starter into the bowl.
Step 6. Fold or mix the starter into the wet ingredients until just combined.
Step 7. Add the dry ingredients on top of the wet ingredients.
Step 8. Use the mixer to mix and combine the dry ingredients into the wet ingredients.
Step 9. Pour the chocolate chips into the bowl and fold them into the cookie dough.
Step 10. Form the dough into a disc shape, wrap in plastic wrap and place in the fridge to chill.
Step 11. Remove the chilled dough from the fridge & use a cookie scoop to form the dough into balls.
Step 12. Bake the cookies in the oven and enjoy!
Recipe Serving Suggestions
This gluten-free cookie recipe makes about 2 dozen cookies, depending on the size cookie scoop you use.
We love to serve these cookies as an easy treat or gluten-free snack. They are great for serving as a gluten-free holiday dessert and as a simple dessert to share.
If you love this recipe, you will love some of our classic gluten-free dessert recipes.
Expert Tips & Variations
- Use different kinds of chocolate. Make this recipe your own by using your favorite kind of chocolate chips. You can use milk chocolate, semi-sweet, dark or white chocolate.
- Make a cookie skillet. Instead of making the dough into individual cookies, add the dough to a cast iron skillet and bake it in the oven for a dessert the entire family can enjoy. We love using our Kana Goods Cast Iron Skillet for cookie skillets.
- Make ahead & freeze. You can easily make these cookies ahead of time and freeze for a dessert craving in the future.
How to Store Gluten-Free Sourdough Cookies
- Countertop - in an airtight container for 4 days.
- Freezer - in an airtight container for 3 months.
Recipe FAQ
An active starter is when the sourdough starter is bubbly and has risen to its peak. Discard is starter that is not in its most active state. Most often discard comes from a starter that has been fed, risen and fallen. You can use active starter or discard in this recipe.
Gluten-Free Sourdough Recipes
Gluten-Free Sourdough Chocolate Chip Cookies
These gluten-free sourdough chocolate chip cookies are soft, chewy chocolate chip cookies made with gluten-free sourdough starter discard.
Ingredients
- 1.5 sticks butter, soft at room temperature
- ½ cup cane sugar
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup sourdough discard
- 2 cups gluten-free flour
- 1.5 teaspoons tapioca starch
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Add the softened butter, cane sugar, and brown sugar to a bowl. Use the stand mixer or hand mixer to cream the butter and sugars together.
- Add the egg and egg yolk and vanilla extract to the bowl and mix together with the creamed butter and sugars.
- Pour the gluten-free sourdough starter into the bowl and fold it into the wet ingredients.
- Add the dry ingredients on top of the wet ingredients in the bowl.
- Use the mixer to combine the wet and dry ingredients into a dough.
- Add the chocolate chips and fold them into the dough.
- Shape the dough into a disc shape and wrap in plastic wrap.
- Place the dough in the fridge to chill for at least 1 hour but preferably 3 hours. You can chill the dough overnight as well.
- Remove the chilled dough from the fridge and preheat the oven to 350 degrees.
- Use a cookie scoop to scoop the dough into balls.
- Place the dough balls on a sheet pan lined with parchment paper.
- Place the pan with the cookie dough balls in the oven and bake for 8-10 minutes at 350 degrees.
- Remove the pan from the oven when the cookies are done and the edges are slightly browned.
- Allow the cookies to cool for 3-5 minutes before enjoying.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 178Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 159mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g
