These soft and delicious chocolate chip cookies are the perfect gf alternative to regular cookies. The addition of grain-free sourdough discard adds to the flavor and texture, making them absolutely irresistible! Whether you are gluten-free or not, you will love these cookies!
These chocolate chip cookies are a favorite in my family. I love that these cookies are made with almond flour and sweetened with maple sugar so even though they are cookies, there’s still some nutrition in them. It also gives me a great reason to use up some extra grain-free sourdough starter that I have!
This recipe was inspired by the Gluten-Free Almond Flour Chocolate Chip Cookie recipe on King Arthur’s website. I have changed the process and ingredients quite a bit, but wanted to reference it.
Ingredients & Substitutions
- Almond Flour – I haven’t found a great substitute for almond flour. It lends such a nice slightly nutty flavor to baked goods.
- Baking Soda
- Salt
- Maple Sugar – feel free to use coconut sugar or brown sugar instead
- Butter – needs to be room temperature butter. I use unsalted. I haven’t experimented with another fat, but I would think room temp coconut oil would work as a substitute.
- Eggs
- Vanilla Extract – pure vanilla extract is best. It can be left out if necessary
- Grain-Free Sourdough Discard – you can use any sourdough starter that you have. I
- Chocolate Chips – I use dairy free dark chocolate chips, but you can use whatever your favorite is
Directions
Add the almond flour, baking soda, and salt to a small bowl and combine with a fork. Set aside.
Add the butter and maple sugar to a large mixing bowl. Use a hand mixer to cream them, this will take a minute or two. Then add the egg, vanilla extract, and sourdough starter. Continue mixing until fully combined.
Add the dry ingredients and stir with a rubber spatula until almost fully combined. Add the chocolate chips and combine until incorporated throughout the dough. You will get a nice ball of cookie dough. Cover with plastic wrap and place the bowl in the refrigerator for at least one hour or up to 24 hours.
Once you are ready to bake, preheat your oven to 350 degrees F. Line two large baking sheets with parchment paper. Use a 1.7 tbsp cookie scoop to place 12 cookies on each baking sheet.
Gently flatten each cookie by pressing with the palm of your hand. These cookies don’t have much butter in them, so they won’t spread while baking. Sprinkle with a little salt if you like.
Bake the cookies for 9-11 minutes. In my oven, 10 minutes works every time, but different ovens may vary. They will look very soft on top, but the bottom will be lightly browned. Let them sit on the cookie sheet for 2 minutes and then transfer them to a wire rack to cool. Store these chocolate chip cookies in an airtight container for up to one week.
If you try these cookies, please consider leaving a rating and comment. It would mean a lot to me! If you have any questions, please let me know! If you are looking for more delicious recipes like this one, you might also like my gluten-free sourdough chocolate chip muffins which I now use my grain-free starter for as well. If you love banana bread and are looking for a healthier option, you will definitely want to check out my grain-free sourdough banana bread recipe too!
Grain-Free Sourdough Chocolate Chip Cookies
Equipment
- 2 sheet pans
- 1 cookie scoop
- 1 hand mixer
Ingredients
- 384g blanched almond flour
- 1 tsp baking soda
- 2g salt
- 106g maple sugar
- 56g unsalted butter room temperature
- 30g grain-free sourdough starter discard
- 2 large eggs
- 1 tbsp vanilla extract
- 170g chocolate chips
Instructions
- Add the almond flour, baking soda, and salt to a small mixing bowl and set aside.384g blanched almond flour, 1 tsp baking soda, 2g salt
- To a large mixing bowl add the maple sugar and butter. Mix on low-med speed with a hand mixer until creamed.106g maple sugar, 56g unsalted butter
- Add the sourdough starter, eggs, and vanilla extract and continue mixing until fully combined.30g grain-free sourdough starter, 2 large eggs, 1 tbsp vanilla extract
- Add the almond flour and stir with a rubber spatula until no dry flour remains in the bowl.
- Add the chocolate chips and stir to incorporate throughout the dough.170g chocolate chips
- Cover the dough with plastic wrap and place in the refrigerator for at least one hour or up to 24 hours.
- Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
- Scoop 12 cookies onto each pan. Gently flatten each cookie with the palm of your hand. Then sprinkle with salt if desired. Bake for 9-11 minutes, until browned on the bottom. They will appear very soft on top.
- Cool on a wire rack and store in an airtight container for up to one week.
Notes
- Feel free to use any starter that you have. It doesn’t have to be grain-free unless you need it to be.
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