I wanted to make a festive-looking chocolate sourdough cookie! I sort of failed because I wouldn't classify this cookie as looking 'festive' but I also succeeded because these cookies are simply delicious.
Grab these double chocolate sourdough cookies the next time you need a quick cookie recipe but want the benefits of using your sourdough discard! They are chewy, soft, and sugar-free.
These cookies do not taste sour at all, but the sourdough gives it a lovely texture that most sugar-free cookies just don't have.
Now, my Trim Healthy Mama sisters, don't send me letters when you hear me say this, but most THM cookies, just don't do it for me. They tend to be a bit more grainy and the combination of trying to create a sugar-free AND low-carb cookie without traditional grains is just a tough cookie to crack (😲😆)
However, when we use sourdough, because of the added yeast that sourdough naturally creates, it produces a fluffy and well-textured cookie that will remind you of those sugary ones!
This cookie is a great one for the holidays especially if you add some adjustments to the cookie like using mint chocolate chips (stevia sweetened of course) or another festive flavor.
- Soft Butter
- Swerve brown sugar
- Vanilla (it's easy to make your own vanilla!)
- Sourdough discard
- Rye flour
- Cocoa powder
- Salt (Redmond Real is the BEST!)
- Baking soda
- Lily's chocolate chips (or sugar-free alternative)
See the recipe card for quantities.
Here are the step-by-step instructions for these sourdough chocolate chip cookies! They are delicious and completely worth the try!
In a bowl combine butter, sweetener, and eggs. Mix well. Add vanilla and sourdough starter. Mix well.
Stir in chocolate chips.
Line baking sheets with parchment paper. With a spoon, scoop dough onto sheets.
Hint: Using a cookie scoop spoon makes the process of getting the cookies on the trays so much easier! These cookies are sticky and the scoop keeps the cookies off your hands!
Need a gluten-free and dairy-free version of this recipe? My Montana Kitchen has a great THM chocolate chip cookie. It is not a sourdough cookie, but it is pretty dog-gone good!
Another very simple recipe for chocolate chip cookies that is not dairy free can be found on this website. I call it the best THM chocolate chip cookies!
I hinted at this above, but the original intent of this recipe was to make a festive holiday cookie! I don't think they look very festive, but they sure do taste it! You can add many different variations to this recipe by using different flavors of chocolate chips! My favorite is using a mint chocolate chip by Lily's Chocolate.
Flavored sugar-free chocolate chips can be difficult to find, but they are worth it if you can snag some!
These cookies can be mixed in a stand mixer or in a bowl. I prefer simply a bowl, whisk, and spatula. You will also need 2-3 large cookie sheets. You can find all my kitchen favorites in my "Shop my Kitchen" Amazon storefront.
Other equipment includes the necessary sourdough equipment to get the sourdough discard. You can find my entire list of fermentation items that I use in my Amazon Fermentation storefront.
I store my cookies on the countertop for a few days before putting them in the refrigerator. Technically, because these cookies have eggs and dairy they need to be stored in the refrigerator.
These cookies do fine with freezing, but they will be a bit soggier after thawing.
What makes the cookie chewy or crispy?
The type of sugar used makes a cookie chewy or crispy. There are other factors that contribute, but sugar is the main concern. When using sugar-free alternatives, creating a crispy or chewy cookie is even harder to distinguish. However, these cookies are chewy.
How do you know when double chocolate cookies are done?
Double chocolate cookies are hard to tell when they are done because they are so dark. These cookies should start to brown just slightly around the edges when they are done. Don't let them go too far though!
- 6 tbsp soft butter
- 1 cup Swerve brown sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup sourdough discard
- ½ cup Rye flour
- ½ cup cocoa powder
- ½ tsp salt
- ½ tsp baking soda
- 1 cup Lily's chocolate chips (or sugar free alternative)
- Preheat oven to 350 degrees F
- In a bowl combine butter, sweetener, and eggs. Mix well.
- Add vanilla and sourdough starter. Mix well.
- Add cocoa powder, rye, salt, and baking soda. Mix well.
- Stir in chocolate chips.
- Line baking sheets with parchment paper.
- With a spoon, scoop dough onto sheets.
- Bake for 12 minutes.
These are lower in the carb count. One cookie can be used in a THM S setting.
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King Arthur Flour Organic Medium Rye Flour for Complex Flavorful Breads & Baked Goods, 100% Organic Non-GMO Project Verified, 3 Pounds (Pack of 1)
Swerve Ultimate Sugar Replacement Sweetener, Brown Sugar Substitute, Zero Calorie, Keto Friendly, Zero Sugar, Non-Glycemic, Gluten Free, 48oz
Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 85mgCarbohydrates: 15gFiber: 1gSugar: 11gProtein: 1g
Online nutritional calculators are esimates only. Use your best judgement when consuming.