I add frozen cauliflower rice to my protein shakes (for texture and micronutrients) AND ALSO ya girl loves a classic chocolate chip cookie- no “healthifying” on that end.

I make these cookies twice a week minimum. They are veganized and a recipe that I adapted from a few different places to make my own.

I encourage you to do one thing with this recipe- make it your own too. It is forgiving. Play with it. Adjust the add-ins, make it vegan or use an egg- but most of all, make it YOURS!

We have had many iterations of this, with granola and without, extra chocolate or sometimes m&m’s. Make it fun…just do yourself a favor and be sure to make them!

Ingredients:

• 1 1/2 cups + 3 tablespoonsUnbleached All Purpose Flour
• 1/2 teaspoon Baking Soda
• 3/4 teaspoon Baking Powder
• 3/4 teaspoon Fine Sea Salt
• 1/2 cup + 3 tablespoons Butter
• 3/4 cup Light Brown Sugar packed
• 1/4 cup + 2 tablespoons Cane Sugar
• 1 1/2 teaspoon Vanilla Extract
• 1/4 cup  Sourdough Discard
• 1 Large Egg OR 1 tablespoon + 2 tablespoons water Egg Replacer
• 1/2 cup Chocolate Chips
• other optional add ins: 1/2 cup granola, additional 1/2 cup chocolate chips, 1 cup m&m’s
  

Preheat oven to 350 degrees F.

Instructions:

1. In a mixing bowl add flour, baking soda, baking powder, and salt.
2. In a separate bowl melt butter. Once melted, add to it cane sugar and brown sugar. Mix until well blended.
3. Next, add Vanilla and Sourdough Discard to the wet ingredients. Mix well.
4. Finally, add egg or egg replacer to the bowl of wet ingredients.
5. Next: add wet ingredients to bowl of dry ingredients. Mix until well combined.
6. Last step is adding in your “extras”
7. Scoop up to 37 cookies, depending on how big or small you prefer.
8. Bake 11-13 minutes ( i like my cookies a little soft so i stick to 11 min on the nose)

They usually last on the counter top for 3-5 days in a sealed container. They still taste plenty fine after that but you might notice them starting to get stale 🙂

Happy Baking!