Indulge your sweet side with these delicious einkorn sourdough chocolate chip cookies. Baked to the perfect amount of chewy on the inside, these chocolate chip cookies use your sourdough starter discard and einkorn flour for a healthier dessert option.

Who isn’t always on the hunt for the perfect chocolate chip cookie recipe? I’m proud to bring you this one that not only helps use up your sourdough discard, but also incorporates einkorn flour. Read on to learn how to make my new favorite sourdough discard chocolate chip cookies!

PIN IT FOR LATER!

When Monday Rolls Around…

It’s currently Monday as a I write this and the normal thought is popping into my head – what am I going to make for dessert this week?

Bonus points if I make something that can last a good few days.

I start to think about the possibilities – homemade apple pie with a sourdough pie crust, gingerbread cookies, sugar cookies, or homemade raspberry ice cream.

But I’m a very routine based person. Once I find something I like, I’m happy to eat it over and over. Or when I find a movie I like, I could watch it over and over as well. Hey, why fix something that’s not broken?

So while trying new things is fun, this chocolate chip recipe is not new for me. It’s our favorite weeknight dessert and I love making it.

Healthy Sourdough Discard Cookies

This recipe uses sourdough discard. That basically means that you have extra sourdough starter left over and instead of throwing it out, you can use it in this chocolate chip cookie recipe.

If you are brand new to the world of sourdough, learn how to make your own here. Unlike making sourdough bread, this recipe doesn’t require a rise.

It also doesn’t require any long fermentation.

So what that means is you’ll get a little benefit from whatever active cultures are in your sourdough starter. But you aren’t letting this sit out and ferment, so it’s not as healthy for you as, say, these long fermented einkorn sourdough english muffins.

When I first made my sourdough starter, I just threw out the discard, not knowing I could use it in many recipes; basically, anything that doesn’t require a rise. I hope this helps you feel better about discarding some sourdough starter when you are first making it.

New to Sourdough?

If you are brand new to sourdough, you will love adding your discard to these tasty cookies.

You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more. 

Put all your sourdough recipes in one spot! 

Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking. 

Einkorn v. Regular Flour

I am using einkorn flour for this recipe. This is mostly because I just bought a whole bunch of it so I’m trying to work through it.

But more importantly, einkorn possesses many more health benefits than today’s traditional modernized wheat does. We use einkorn flour for most bread products at our house because it is an ancient grain that hasn’t been hybridized.

Hybridization is the process of breeding different types of grain to create a grain that can withstand weather ailments and produce a higher yield crop. This modern process allows people to get grain who may not be able to otherwise, but it also jeopardizes some of the original qualities of non-hybridized wheat.

Einkorn has 50% more manganese, riboflavin, and zinc, and 20% more magnesium, thiamin, niacin, iron, and vitamin B. Ironically these are same nutrients that are synthetically added back to enriched wheat flour to compensate for what we’ve lost in making wheat a high-yield crop. (source)

Einkorn is also higher in protein, making it a much better source of energy for your body.

You can find einkorn at your local grocery store, but if it’s not carried there you can get it from Amazon. I like the Jovial brand.

What to do if you don’t have Einkorn Flour

If you don’t have einkorn flour, you will want to use a lesser amount of your regular all purpose flour. This recipe uses 1 3/4 cups of einkorn flour, so you want to use about 1 1/4 cups of regular flour.

This post contains affiliate links, which means I may make a small commission off items you buy at no extra cost to you. As an Amazon affiliate, I earn on qualifying purchases.

Tools Needed

Large mixing bowl

Small mixing bowl

Measuring cups and spoons

handheld beaters or stand up mixer

Wooden stirring spoon

two baking sheets

parchment paper

Einkorn Sourdough Discard Chocolate Chip Cookies Ingredients

butter, softened to room temperature

sourdough starter or sourdough discard

egg

vanilla extract 

brown sugar

white sugar 

einkorn flour (you could also use regular all-purpose)

salt 

baking soda 

chocolate chips 

The Process

To a large mixing bowl add the butter, sourdough starter, egg, vanilla, and sugar. Mix until combined.

To a separate bowl add the flour, salt, and baking soda. Stir together with a wooden spoon.

Slowly add the dry ingredients to the wet ingredients, about 1/3 at a time, until fully mixed.

Preheat the oven to 350 degrees F. Line two baking trays with parchment paper.

Spoonful the dough into balls about 1″ thick onto the baking sheets. I fit about 9 cookies per sheet.

Bake at 350 degrees F for 14 minutes. Take the cookies out right before they look done, and they will continue cooking on the baking sheet.

FAQs:

More Desserts from the Homestead

Gluten-Free Dairy-Free Sugar Cookies

Homemade Chocolate

Gluten Free Carob Chip Cookies

Homemade Mocha Naturally Sweetened

Homemade Raspberry Ice Cream

More Sourdough Recipes

Getting Started with Sourdough Starter

Rustic Sourdough Bread

Sourdough Pizza Crust

Homemade Sourdough Bagels

Extra-Sour Pancake Recipe

Cheesy Sourdough Biscuits

Sourdough Apple Pie

Pin it for Later!

Thank you so much for stopping by the Homestead!