Sourdough Oatmeal White Chocolate Chip Cookies with Black Garlic

These unique Sourdough Oatmeal White Chocolate Chip Cookies with Black Garlic combine the tangy flavour of sourdough with the sweetness of caramelised white chocolate chips, adding a mysterious hint of saltiness with the miso, which works perfect with the fruity-sweet umami richness of black garlic. The addition of oats adds a delightful texture. Give this recipe a try, feel very brave, just to be hooked after the first bite to the addictive combination.

 

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• Why You Will Love This
• The Ingredients
• How to Make This
• Meal Prep

Why You Will Love This 

Summary

• Unexpectedly Addictive – Sweet caramelised white chocolate meets fruity, umami-rich black garlic, with miso bringing in just the right salty balance. Sounds odd? Try one. You’ll get it.
• Fantastic Texture – Oats add chew and body, while sourdough discard gives a gentle tang that cuts through the sweetness.
• Sourdough Discard Win – No rise needed here, making it a perfect, flavour-packed use for that leftover starter.
• Black Garlic Magic – Soft, sweet, and mysterious—tastes like balsamic-dried fruit. Guests won’t guess it’s garlic.
• Inspired by Miso Cookies – This flavour mash-up was born from a long-lost miso cookie memory and a week of black garlic madness.
• Conversation Starter – Serve these and watch people try (and fail) to figure out the secret ingredient.

Bold, slightly weird on paper, but absolutely irresistible in real life. One bite and you’re hooked.

The Inspiration

The inspiration for these Chocolate Chip Cookies with Black Garlic came from some type of cookies with miso I made a few years ago and can’t find the recipe anymore, combined with, of course the week of black garlic recipes I had. I felt the sweetness of the black garlic with balsamic undertones would pair nicely with caramelised white chocolate in cookies, but too sweet overall. And I wanted a healthier cookie recipe.

Black Garlic

Black garlic is made through using the maillard reaction in extremely slow motion, effectively caramelizing the whole cloves until they are black, soft and sweet.
It has a million uses and is highly priced by fine dining restaurants these days, for its complex fruity-umami flavor. Yet super easy to make!
Here is a post with detailed instructions on how to make your own Black Garlic. Takes just 5 minutes of work, a rice cooker * and some patience. 

Another use for Sourdough Discard

Since I always have sourdough discard sitting around, begging to be used this recipe was perfect as they don’t need to rise much, but it adds that nice tang complementing all the sweetness.

Baffle Your Guests

Make them for guests and have them try to guess what’s in them. I bet they won’t figure it out, as the black garlic acts similar to raisins or other fruity add-ins, not giving away its origins, unless you know what you are eating. At the same time the fruity notes go particularly well with the sweet white chocolate, reminding of combinations with, say, raspberries or cranberries.

The Ingredients

• Miso adds saltiness to all the caramelised flavours to the white chocolate chip cookies and balances the sweetness. Don’t worry, this won’t taste like miso soup. It’s just a pleasant hint in the background.
• I replaced parts of the white flour (which we still need for tenderness) with oats and whole wheat flour for a better nutrition profile. This means, these cookies won’t spread much and don’t go chewy, but have a rather a pleasant crumbly-delicate texture, reminding me a bit of shortbread, but with more bite to it. The nutty flavour of the two goes also really well with the

Note:

Cups, due to the possibility of compacting the flour while dragging the container through it, can give you wildly different results. Use a tablespoon to gently fill the cup with flour, then drag the back of a knife over it to level. This should give you the closest to the standard 120g per cup of flour.

Alternatively, if you have kitchen scales, assume 120g flour per cup and weigh it out.

In some of my recipes I will give gram measurements for this reason, but I mostly try to accommodate the American cup system.

• White chocolate. After all we are making chocolate chip cookies. But there is something about the gentleness of the white chocolate that just works in these cookies.
• Last but not least the coconut oil, which gives these a hint of coconut flavour, again complementing the white chocolate.
• To lower the calories a little, I replaced part of the brown sugar usually in cookie recipes with xylitol and found it’s undetectable, as it is, again, a mix of different sources of sweetness, which prevents that artificial flavour you get if you’d only use it

Equipment Used

Measuring Cups

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bowl

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spatula

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whisk

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cookie scoop

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sheet pan

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*

How to Make this

• Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
• In a large mixing bowl*, combine the sourdough discard, melted and cooled coconut oil, white miso, soft brown sugar, cane sugar, xylitol, and vanilla extract. Stir well until the mixture is smooth and well combined.
• Add the unsweetened almond milk to the mixture and mix again until fully incorporated.
• In a separate bowl *, whisk * together the oats, fine wholemeal flour, white flour, baking soda, and kosher salt.
• Gradually add the dry ingredient mixture to the wet ingredients, stirring as you go. Mix until a soft dough forms.
• Fold in the white chocolate chips and chopped black garlic cloves, ensuring they are evenly distributed throughout the dough.
• Using a tablespoon or cookie scoop*, portion out the dough onto the prepared baking sheets*, leaving some space between each cookie for spreading.
• Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Turn the sheets in between, if your oven bakes unevenly.
• Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
• Once cooled, the cookies are ready to enjoy! Store any leftovers in an airtight container for up to a week.

Meal Prep

These Sourdough Oatmeal White Chocolate Chip Cookies with Black Garlic freeze very well. Just reheat them for a few minutes in the oven or air fryer * when you need a sweet treat or have surprise guests coming over.

Note:

As they are pretty crumbly when warm, leave them to cool for a few minutes on the baking tray, while you make some coffee or tea to go with them. They get crunchy as they cool.
Personally I love them especially with slightly browned edges, as the white chocolate caramelises, giving them even more layers of flavour.

Other recipes you might enjoy

Now I’d love to hear from you in the comments!

Have you tried this? Did you enjoy it?
What other recipes would you like to see?

If you enjoyed this recipe, please share. It helps me a lot.

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