Skip to main content

Sweets · beginner

Gluten-Free Sourdough Discard Chocolate Chip Cookies

Key takeaway

Chill discard cookie dough so the extra water in starter does not turn every cookie into a puddle.

Brown butter optional, 100g discard, a chill, and an early pull. Tang in the background, chocolate in front.

By Andrew Kittridge1:1 cookies with discard; chill required
cookieschocolate chipdiscardsourdoughgluten freevegetarian
Gooey gluten-free sourdough discard chocolate chip cookies

Prep

20m

Chill

1h

Bake

11m

Servings

24

Difficulty

beginner

The short answer

Discard cookies spread if you ignore hydration math. 100g discard brings 50g water, so we cream 170g butter with sugars, add discard and egg, then 240g 1:1 flour with soda, salt, 180g chips. Chill 1 hour. Bake 375F for 9–11 minutes. Pull when edges set and centers look underdone. This is a cousin of our snickerdoodles, not a replacement. The discard is flavor and a little acidity, not a sourdough loaf in cookie form.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Chill controls spread from discard water.
  • Early pull keeps chew.

Ingredients

  • 240ggluten-free 1:1 baking flour (with xanthan)
  • 4gbaking soda
  • 5gfine sea salt
  • 170gunsalted butter, softened (or browned and cooled)
  • 150gpacked brown sugar
  • 80ggranulated sugar
  • 100gunfed gluten-free sourdough discard
  • 1 largeegg
  • 8gvanilla extract
  • 180gchocolate chips or chunks (gluten-free)

Equipment

  • Sheet pans
  • Scale

Instructions

  1. 1

    Whisk flour, soda, and salt.

  2. 2

    Cream butter and sugars 2 minutes.

  3. 3

    Beat in discard, egg, and vanilla.

  4. 4

    Mix in dry ingredients. Fold chips. Chill 1 hour.

  5. 5

    Heat oven to 375F. Scoop 2-tablespoon balls onto parchment.

  6. 6

    Bake 9–11 minutes. Centers should look shiny and soft.

  7. 7

    Cool 10 minutes on the sheet.

  8. 8

    If they spread into lace, the dough was warm or the blend had no xanthan—add 1/2 tsp next time.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories160 kcal
Protein2 g
Carbs22 g
Fat8 g
Fiber1 g
Sodium120 mg

Substitutions

Butter
Vegan butter sticks, not tub spread

Storage

3 days tin. Freeze dough balls.

Notes

  • Flaky salt on the hot cookies is not optional in this house.

FAQ

Can I use active starter instead of discard in these cookies?

Yes. Fed starter is milder and puffier. Reduce any baking soda slightly if the batter already tastes very tangy.

How much flour and water is in 100g of discard?

A 100% hydration starter is about 50g flour and 50g water. Reduce those amounts from the rest of the formula so the bake is not gummy.

Is discard safe to eat uncooked?

Treat it like other raw flour batters. Bake or cook it through. Fridge discard should smell pleasantly sour, not rotten.

My discard is very thin.

Stir it, then weigh. If it is far wetter than 100% hydration, use a little less water in the recipe.

How old can discard be?

We use discard within two weeks in the fridge. If it has mold, pink streaks, or a rotten smell, compost it.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

More about the kitchen