Sourdough Discard Coconut Pecan Cookies Recipe
Use up your discard with these sourdough discard coconut pecan cookies for the perfect chewy cookie with a hint of cinnamon.
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Ingredients
Wet Ingredients
- 1 cup unsalted butter 2 sticks
- ¾ cup brown sugar 165 g
- ¾ cup granulated sugar 150 g
- 2 eggs
- 2 tsp vanilla extract
- ⅓ cup sourdough discard 100 g
Dry Ingredients
- 1¾ cup all purpose flour 219 g
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ⅛ tsp cardamom
- 2 cups old-fashioned oats 200 g
- ¾ cup pecans 90 g, chopped
- ¾ cup sweetened coconut flakes 70 g
Instructions
Mix the Dough
- Combine flour, baking soda, cinnamon, cardamom, and salt in a small mixing bowl. Whisk lightly to combine all of the ingredients and set aside.
- Chop the pecans into small pieces on a cutting board with a sharp knife and set aside.
- In a large bowl, cream butter, sugar, and brown sugar for two minutes using a hand mixer or stand mixer until it's light and smooth. Add eggs, sourdough discard, and vanilla extract and mix until all the ingredients are fully incorporated. Scrape the sides of the bowl down as needed.
- Mix in the dry ingredients with the wet ingredients. Stir in the old-fashioned oats, shredded coconut, and chopped pecans.
- Cover the bowl with plastic wrap or a plate so the cookie dough doesn't dry out and chill for at least two hours. This will help the cookies so they don't spread too much when baked.
Long Ferment Option
- Allowing the cookies to long ferment overnight makes the cookies easier to digest and improves the health of this sweet treat.
- Cover the cookie dough with plastic wrap and place into the refrigerator for 8-12 hours. Bake as directed below.
Bake
- Preheat oven to 375 degrees.
- Line baking sheets with parchment paper.
- Scoop and place the cookie dough balls onto the prepared baking sheets 2 inches apart. I use a #40 scoop for all of my cookies. Each cookie dough ball weighs roughly 30 grams.
- Bake in a preheated oven for 11-12 minutes. The edges will start to turn golden brown and the centers will look slightly underdone and glossy still.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool.
Storage
- Like any baked goods, these cookies are best the day you bake them. Store cookies in an airtight container at room temperature for up to 5 days.
Notes
Toasting Coconut and Pecans
Place shredded coconut and chopped pecans in a thin layer onto a parchment-lined baking sheet. Toast at 350 degrees for five minutes. Stir and toast for three more minutes.
Since all ovens vary, it’s best to watch them carefully so they don’t burn. The coconut will be golden brown and fragrant. The pecan's color won’t change too much but they will have a light, nutty scent.
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 127.6kcalCarbohydrates: 16.9gProtein: 2.1gFat: 5.9gSaturated Fat: 2.9gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.8gTrans Fat: 0.1gCholesterol: 16.3mgSodium: 76.7mgPotassium: 58.1mgFiber: 1.4gSugar: 6.9gVitamin A: 123.9IUVitamin C: 0.02mgCalcium: 12.1mgIron: 0.7mg
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