Oat cookies with chocolate - and sourdough discard

This recipe makes 20-22 pieces.

Gluten-Free Cookies with Sourdough Discard and Chocolate – Easy Recipe with Extra Flavor

Are you looking for the perfect gluten-free cookie recipe? These delicious and easy cookies combine crisp edges with a chewy center and are packed with rich chocolate flavor – plus, they’re sustainable! Adding sourdough discard brings a deeper flavor, but the recipe works just as well without it if you don’t have any on hand.

These gluten-free cookies are made with a mix of light gluten-free flour and oats, creating a delightful texture. The addition of brown sugar and granulated sugar gives them a rich sweetness, while a hint of vanilla and salt perfectly balances the flavors. Chocolate lovers, rejoice – there’s plenty of both dark and white chocolate in the dough, and you can even dip them in extra chocolate for a luxurious touch!

What Makes This Recipe Special?

• Sourdough Discard:
  If you bake gluten-free with sourdough, this recipe is a great way to use up sourdough discard. It adds a subtle tang and makes the cookies extra chewy and flavorful.

• Gluten-Free Ingredients:
  Made with Dove’s Farm Plain White flour and gluten-free oats, these cookies are 100% gluten-free, ideal for anyone avoiding gluten.

• Chocolate Indulgence:
  The combination of white and dark chocolate creates a wonderful flavor experience, and the optional chocolate garnish makes them irresistible.

Enjoy baking and savor every bite!

Oat cookies with chocolate - and sourdough discard

Preparation: >20 minutes Baking time: 16-18 minutes Total: >2t. 40 minutes

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Ingredients

This recipe makes 20-22 pieces.

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Ingredients:

• 130 g melted butter, slightly cooled

• 200 g light gluten-free flour (I use Dove’s Farm Plain White)

• 130 g gluten-free oats

• 100 g brown sugar

• 80 g granulated sugar

• 4 g salt

• 15 g vanilla sugar

• 2 g baking soda

• 4 g baking powder

• 1 egg yolk

• 1 medium/large egg

• 80-100 g sourdough discard (optional)

• 150 g chocolate (I use half white and half dark chocolate)

• Approx. 100 g chocolate for garnish or dipping (optional)

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Method

1. Melt the butter
   Melt the butter in a saucepan or microwave and allow it to cool slightly.

2. Mix the dry ingredients
   In a large bowl, combine the flour, oats, brown sugar, granulated sugar, vanilla sugar, salt, baking powder, and baking soda.

3. Whisk the wet ingredients
   Whisk the cooled butter with the egg and egg yolk. Add the sourdough discard, if using, and whisk briefly.

4. Combine the dough
   Switch from a whisk to a paddle attachment or a flexible spatula (e.g., a Flexi Beater if using a Kenwood mixer). Gradually add the dry ingredients to the wet mixture, mixing until the dough is smooth. Fold in the chopped chocolate.

5. Chill the dough
   Refrigerate the dough for at least 2 hours, preferably overnight. This step enhances the texture and flavor.

6. Shape the cookies
   Roll the dough into balls weighing approximately 35 g each (this recipe yields about 22-24 cookies).

   Rest times:

   • Refrigerate: 1-2 hours (longer is fine).

   • Freeze: At least 2 hours, or ideally overnight.

7. Prepare for baking
   Place the frozen dough balls on a baking sheet lined with parchment paper. Sprinkle with a little sea salt and/or extra chocolate, if desired.

8. Bake the cookies
   Preheat the oven to 170 °C (fan). Bake the cookies for 16-18 minutes until the edges are lightly golden.

9. Cool the cookies
   Let the cookies rest on the baking sheet for 1 minute before carefully transferring them to a wire rack. They will be fragile while hot.

10. Enjoy
    Serve your cookies warm or cold – they’re delicious either way!

Tips and storage

Decoration Tips

You can decorate your cookies in several ways:

• Before baking:
  Sprinkle with chocolate that will melt and create a rustic look.

• During baking:
  Add chocolate chunks when there are 1-2 minutes left to bake for a more “baker-style” look with defined chocolate pieces.

• After baking:
  Dip the cooled cookies in melted chocolate for an extra luxurious finish.

These decoration tips will give your cookies that perfect finishing touch!

Tips for Perfect Cookies

〰️ Keep the dough cold:
Chilled dough results in thicker cookies with a better texture. Skipping the chilling time may cause the cookies to spread too much.

〰️ Salted topping:
A sprinkle of sea salt on top enhances the chocolate flavor and balances the sweetness.

〰️ Chocolate variety:
Use a mix of dark, milk, and white chocolate for a more complex flavor. You can also add chopped nuts or dried fruit for extra texture.

〰️ Bake in batches:
Make a large batch of dough and roll all the dough balls at once. Freeze them raw so you can bake fresh cookies whenever you feel like it.

〰️ Avoid overbaking:
Remove the cookies from the oven when the edges are golden and the center is still slightly soft. They will continue to firm up as they cool.

Storage Tips

〰️ Cookie jar or airtight container:
Store baked cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent them from sticking together.

〰️ Freezing baked cookies:
Individually wrap cookies in parchment paper or plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Let them thaw at room temperature or warm them in the oven to bring back their fresh-baked taste.

〰️ Freezing raw dough:
Roll the dough into balls and freeze them on a tray so they don't stick together. Once frozen, store them in an airtight freezer bag. Bake directly from the freezer—just add 1-2 minutes to the baking time.

〰️ Refreshing cookies:
If the cookies lose some crispness, heat them in the oven at 150°C for 3-5 minutes. This will bring them close to that fresh-out-of-the-oven texture again.

With these tips and tricks, you can enjoy your cookies for longer – and always have something sweet ready for unexpected guests! 🍪