Oatmeal Chocolate Chip Cookies with Sourdough Discard Flax Egg
A combination of flaxseed meal and a small amount of sourdough discard replace the egg in this recipe
Servings: 30 cookies
Equipment
- 1 hand mixer or stand mixer
Ingredients
- 3 tablespoons unfed sourdough discard, 100 percent hydration* (see note) straight from the refrigerator
- 1 tablespoon ground flaxseed brown or golden, finely ground
- 1 cup all-purpose flour
- ½ cup old fashioned rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup plus 2 tablespoons butter, softened dairy or vegan
- ¾ cup packed brown sugar golden or dark
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1½ cups semisweet chocolate chip pieces
Instructions
- Make a sourdough discard flax egg by combining the sourdough discard and flaxseed meal in a small bowl. Set aside to thicken for 10 to 15 minutes. Preheat the oven to 375°F.
- In a medium-size bowl, sift together the flour, oats, baking powder, baking soda and salt.
- In a large bowl, beat together the softened butter with a hand mixer on high speed until creamy, about a minute. Add the sugar and beat until creamy. Beat in the sourdough discard flax egg, vanilla and molasses.
- Mix the dry ingredients into the wet ingredients. Mix in the chocolate chips.
- Drop the dough by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 12 to 15 minutes or until the cookies are golden brown. The centers will still be soft. Rotate the trays halfway through baking.
- Allow to cool on the cookie sheets for 2 minutes. Transfer to a cooling rack to completely cool. Store in a container for a week or the freezer for up to six months.
Notes
This recipe calls for discard from a 100 percent hydration starter. That means the starter contains equal amounts of flour and water by weight. If your starter is, say, at 85 percent hydration, the dough may be slightly drier. If the dough is dry and does not come together, add a splash of liquid (water or milk of choice).