Gluten-Free Sourdough Chocolate Chip Cookies
Gluten-free sourdough chocolate chip cookies combine everything you love about a classic cookie with the added depth of sourdough fermentation. These cookies are soft in the center, lightly crisp on the edges, and filled with melty chocolate chips. The sourdough discard adds subtle tang, improves texture, and helps create a richer, more complex flavor—without tasting “sour.”
Perfect for using up gluten-free sourdough discard, these cookies are an excellent option for anyone following a gluten-free lifestyle who still wants bakery-quality results.
Why You’ll Love These Cookies
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Soft and chewy texture
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Uses gluten-free sourdough discard
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No gritty gluten-free taste
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Balanced sweetness with rich chocolate
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Easy, one-bowl recipe
These cookies taste indulgent while being easier to digest for many people.
Ingredients
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½ cup unsalted butter, softened
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¾ cup brown sugar
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¼ cup granulated sugar
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1 large egg
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½ cup gluten-free sourdough discard (100% hydration)
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1 teaspoon vanilla extract
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1¾ cups gluten-free all-purpose flour (with xanthan gum)
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½ teaspoon baking soda
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½ teaspoon salt
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1½ cups chocolate chips (semi-sweet or dark)
Ingredient Notes
Gluten-Free Flour:
Use a cup-for-cup gluten-free flour blend that contains xanthan gum for best structure and chew.
Sourdough Discard:
Unfed or recently fed discard works well. It adds moisture and depth without making the cookies taste sour.
Chocolate Chips:
Dark or semi-sweet chocolate balances the sweetness beautifully.
How to Make Gluten-Free Sourdough Chocolate Chip Cookies
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add Wet Ingredients
Mix in the egg, sourdough discard, and vanilla extract until fully combined.
Step 4: Add Dry Ingredients
Add gluten-free flour, baking soda, and salt. Mix just until combined. Fold in chocolate chips.
Step 5: Chill the Dough
Chill the dough for 30–45 minutes. This helps control spreading and improves texture.
Step 6: Bake
Scoop dough into 2-tablespoon portions and place on prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, until edges are set but centers look slightly underbaked.
Step 7: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Gluten-Free Cookies
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Chill dough to prevent excess spreading
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Don’t overbake—cookies firm up as they cool
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Use a kitchen scale for accurate flour measurement
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Let cookies rest 10 minutes for best texture
Variations
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Dairy-Free: Use plant-based butter
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Extra Chewy: Add 1 tablespoon honey
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Nutty: Add chopped walnuts or pecans
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Double Chocolate: Replace ¼ cup flour with cocoa powder
Storage
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.
Freeze baked cookies for up to 2 months.
Final Thoughts
Gluten-free sourdough chocolate chip cookies prove that gluten-free baking doesn’t mean sacrificing flavor or texture. With soft centers, rich chocolate, and subtle sourdough depth, these cookies are a delicious way to use sourdough discard and satisfy any sweet craving.