• Jengo

Sourdough Starter Discard Chocolate Chip Cookies w/ Marmalade Glaze

Updated: Mar 5, 2021

Love to bake sourdough bread but hate to waste all that starter? Starter can accumulate so quickly and before you know it you have a surplus that you have no clue what to do with. Here's an idea for you, turn them into chocolate chip cookies! :D

These scone like cookies have a slightly bumpy texture outside, just a hint of an outside crunch, but they are the soft and fluffy inside. They have a slight tang to them as if there is sour cream (in fact if you don't have left over starter, you can use sour cream instead!) along with your traditional chocolate chips, some nutritious and brain healthy walnuts, and even little chewy bites of candied oranges. Then topped with a marmalade glaze. They are scone like indeed.

Scroll down for the recipe.


Special Ingredients

Mix all the dry ingredients

After adding butter and wet ingredients. Add more liquids / wet ingredients as needed to achieve cookie dough consistency

Using an ice-cream scoop, form into balls and spread 1" apart or more


Total Time: 30 minutes approx

Yields: 10 cookies

**All proportions are approximated. Adjust to your preference and taste


  • 1 1/8 cup AP flour

  • 1/8 cup white sugar

  • 1/8 cup brown sugar (total up to 3/8 cup sugar is ok)

  • 1/3 cup sourdough starter discard (sub with sour cream if you don't have starter)

  • 1/4 cup butter (softened at room temp)

  • 1/8 tsp baking soda

  • 1/8 tsp baking powder

  • 1 flax egg (1 tbsp flax meal + 3 tbsp water)

  • 1/2 tsp psyllium husk

  • 1/4 - 3/8 tsp salt or a tad more if you like it a little salty

  • 3/8 cup choco chips

  • 3/8 cups walnuts

  • 3 slices candied oranges - chopped

  • Vegan vanilla yogurt - 2-3 tbsp as needed to help achieve dough texture

Glaze: exact meas. not provided

  • 1/4 cup powdered sugar approx

  • Apple cider vinegar - few drops to taste

  • Plant milk- about 1/4 - 1/2 tsp approx (add slowly a little at a time until desired consistency is achieved)

  • Vegan vanilla yogurt - 1/4 - 1/2 tsp approx

  • Orange marmalade

  • Water as needed to dilute

**Slowly add liquids / wet ingredients to powdered sugar until desired thickness is achieved.


  1. Pre-heat oven to 350 - 365

  2. Prepare the vegan egg by combining 1 tbsp of flax meal and 3 tbsp water. Let sit 5-10 minutes

  3. In a mixing bowl, combine all dry ingredients, along with chocolate chips, walnuts and candied oranges.

  4. In a separate bowl, combine butter and all the wet ingredients, including the sour dough starter. Once blended, mix in with the dry ingredients

  5. Using an ice-cream scoop, shape into balls and place on lined baking tray. Press the tops of the cookies very slightly to flatten a tad.

  6. Bake 15-20 minutes in 350 degree heated oven (lower temp to 350 if it was higher)

  7. Wait until they cool down a bit (about 20 minutes) and drizzle with marmalade glaze and sprinkle on some chunky salt on top

Voila! Enjoy these yummy discard cookies! Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . Thank you for visiting and see you next time!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food & Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

17 views0 comments

Recent Posts

See All