Description
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 hearty texture.
Give this recipe a try, feel very brave, just to be hooked after the first bite to the addictive combination.
Ingredients
- 1/4 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.
Notes
The equipment and ingredient section may contain affiliate links to products I know and love.
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 118
- Sugar: 7
- Sodium: 105
- Fat: 6
- Saturated Fat: 5
- Carbohydrates: 16
- Fiber: 1
- Protein: 1
- Cholesterol: 1
