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.
This post may contain referral links for products I love. For The Pleasure Of Eating earns a small commission on these links at no cost to you, and the links will always be marked with an asterisk*.
Why You Will Love This
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
- 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
The Process
- 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.
For more amazing Black Garlic Recipes check these:
Black Garlic Sourdough Bread with Chocolate
Addictive Black Garlic Aioli
Versatile Black Garlic Butter with Lemon
A stunning summer salad: Black Garlic Roast Chicken Summer Salad
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.
Sourdough Oatmeal White Chocolate Chip Cookies with Black Garlic
Equipment
Ingredients
- ¼ cup + 2 tbsp 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 replace with white sugar if you don't have it. Calorie content will change
- 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.
Instructions
- 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.
Love that you made delicious cookies with sourdough discard I am going to use this idea for my christmas cookie baking.
Oh my goodness, I love black garlic. I buy it all the time and was happy to find a recipe that uses it for cookies. They were spectacular.
Ohh, so glad you enjoyed them, thank you!