Craving cookies but want to keep your macros in check? These sourdough chocolate chip cookies pack 6g of protein and only 87 calories per serving. Made with sourdough discard and protein-rich ingredients, they’re the perfect blend of tangy and sweet. Pro tip: Use mini chocolate chips for more chocolate in every bite, and don’t skip the flaky sea salt on top – it takes these cookies from good to absolutely irresistible! Note that the cookie dough is slick and requires at least 2 hours of chilling in the refrigerator before scooping the cookies.
High Protein Sourdough Chocolate Chip Cookies
Ingredients
- 60 gms All purpose flour
- 200 gms sourdough discard
- 1 cup Unsweetened apple sauce
- 3 egg whites
- 2 scoop Chocolate protein powder I used BSN Syntha-6 Edge Chocolate, but any chocolate protein powder should work
- 120 gms Kodiak high protein flour
- 1 cup granulated sucralose
- 1 cup semi-sweet mini chocolate chips
- ½ tsp vanilla extract
- ½ tsp salt
- Flaky sea salt for topping
Instructions
- In a large mixing bowl, combine all the dry ingredients: all-purpose flour, Kodiak high protein flour, chocolate protein powder, granulated sucralose, and salt. Whisk together until well combined.
- In a separate bowl, mix your wet ingredients: sourdough discard, unsweetened apple sauce, egg whites, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover the dough and refrigerate atleast 2 hours. This step is crucial – don't skip it!
- Preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper.
- Using a medium cookie scoop, portion out the chilled dough onto the prepared baking sheets.
- Bake for 8-10 minutes, ntil the cookies are set.
- Remove from the oven and immediately sprinkle with flaky sea salt – this makes all the difference!
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in the refrigerator, in an airtight container, for up to 2 weeks.
