Nourishing Chocolate Chunk Cookies – Made with Sourdough Discard
This nourishing chocolate chunk cookie is packed with nutrient dense ingredients and decadent flavors. Enjoy this from-scratch treat for a snack or dessert without the sugar crash.
A Nourishing Cookie
These cookies have complex carbohydrates and fiber but not at the expense of flavor. I selected a combination of chopped dates, pecans and dark chocolate to flavor this decadent cookie but you can definitely make it your own with your own flavor preferences. This cookie is lightly sweetened–sweet enough to make it a treat, but without the sugar crash. Check my other dessert recipes here!
Modifying this Nourishing Chocolate Chunk Cookie
My original goal for this recipe was to create a breakfast cookie. The ingredients I choose create a balanced cookie that has fiber for sustained energy and I personally love the flavor combinations I choose but it works better as a snack or dessert than breakfast. I recommend the follow modifications to enjoy this a nourishing breakfast cookie. I would swap the pecans for pepitas. In my opinion, chocolate works for every meal but you could also argue swapping for raisins. I also use sourdough discard in these cookies which adds a chewy texture – consider long fermenting the dough in the fridge overnight for best digestion. It is easy to swap it out for other ingredients if you don’t have sourdough discard, see the notes in the recipe.
Nourishing Chocolate Chunk Cookie
Ingredients
- 1 Egg
- 1/2 cup almond butter
- 1/2 cup sourdough starter discard Can sub mashed banana, pumpkin puree or applesauce
- 1 tsp vanilla extract
- 1/2 cup brown sugar Can sub other sweeteners
- 2 tbsp chia seeds
- 2 tbsp ground flaxseed meal
- 1 cup oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup pecan pieces
- 1/2 cup dark chocolate chunks/chips
Instructions
- Preheat oven to 350℉.
- In a medium bowl whisk together chia seeds, ground flaxseed meal, oats, flour, baking soda, and salt.
- In a large bowl or stand mixer, cream together the sourdough starter, almond butter, egg, sugar, and vanilla extract.
- With the mixer on low, add the dry ingredients into wet a little at a time. Mix the dough until thoroughly combined.
- Fold in chopped pecans and chocolate until evenly distributed.
- On a cookie sheet lined with parchment paper, scoop out cookie dough in ⅛ cup mounds.
- Bake for 12-15 minutes or until edges are golden brown and centers are just set. Remove to a cooling rack.
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