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.
Another use for Sourdough Discard
Using up sourdough discard is a great excuse to make these cookies. Have your guests 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 inspiration for these 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 sirup undertones would pair nicely with caramelised white chocolate in cookies, but too sweet overall. And I wanted a healthier cookie recipe. And I always have sourdough sitting around, begging to be used. In this one, sourdough discard is perfect, as they don’t need to rise much, but it adds that nice tang complementing all the sweetness.
Miso adds saltiness to all the caramelised flavours and balances the sweetness. Don’t worry, this won’t taste like miso soup. It’s just a pleasant hint in the background. Oats and wholemeal flour for a better nutrition profile. This means, these cookies won’t spread much and don’t go chewie, 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 chocolate. 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.
These cookies 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.
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.
Sourdough Oatmeal White Chocolate Chip Cookies with Black Garlic
- 100 g sourdough discard
- 1/2 cup coconut oil melted and cooled.
- 1 tbsp white miso
- 1/4 cup soft brown sugar
- 1/4 cup cane sugar
- 1/4 cup xylitol
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk or any milk you enjoy
- 3/4 cup oats
- 1/2 cup fine wholemeal flour
- 3/4 cup white flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup white chocolate chips
- 1/4 cup black garlic cloves chopped.
- 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.