If you’ve ever looked at your sourdough discard and thought, “There has to be something more exciting to do with this…”—you’re in for a treat. These sourdough cowboy cookies are everything you love about a soft, bakery-style cookie: golden edges, chewy centers, melty chocolate, toasty coconut, and a hint of tangy depth from your sourdough starter.

Sourdough discard isn’t just for savory recipes—it’s a secret ingredient that adds rich flavor and helps create a tender, soft texture in cookies. The yeast in the starter naturally softens the dough and rounds out the sweetness. And the best part? These cookies are flexible, forgiving, and incredibly crave-worthy.

They disappear fast around here—so don’t say I didn’t warn you. Go ahead and make a double batch.

Why you’ll love this recipe

Big flavor, simple process: Sweet, nutty, chocolatey, and just a little tangy—these cookies are layered with flavor without being fussy.
A clever way to use discard: No feeding, no waiting—this recipe puts your sourdough discard to work in the tastiest way.
Bakery-worthy texture: Thanks to the starter and a short chill time, the result is a cookie that’s chewy in the middle, crisp at the edges, and just the right amount of soft.

If you love baking cookies with your sourdough discard, be sure to check out some of our other favorites! These classic sourdough chocolate chip cookies are a fan favorite, but you’ll also love the nostalgic softness of our sourdough snickerdoodles, the nutty richness of our peanut butter cookies, and the everything-but-the-kitchen-sink fun of our sourdough kitchen sink cookies.

How to make sourdough cowboy cookies

Here’s a quick overview—check out the full recipe card below for detailed instructions and ingredient amounts.

Step One: Toast the pecans and coconut

Preheat your oven to 350°F and toast your mix-ins on a baking sheet for 6–8 minutes. Let them cool completely before adding to the dough.

Step Two: Make the cookie dough

In a stand mixer, cream the butter and sugar until fluffy. Add in your sourdough discard, eggs, and vanilla, then mix until combined. Stir in the dry ingredients, followed by the toasted coconut, pecans, and chocolate chips.

Step Three: Chill the dough

Let the dough rest in the fridge for at least 1 hour. This helps mellow the yeast, prevents spreading, and enhances the flavor and texture.

Step Four: Scoop and bake

Scoop the dough into 2-tablespoon balls, place on parchment-lined baking sheets, and gently flatten with a glass. Bake at 350°F for 10–13 minutes, until the edges are golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Recipe Note:

This recipe is discard-friendly, so there’s no need to feed your starter first. But depending on how old your discard is, the cookies may turn out a little different:

Fresh discard (fed within 1–2 days): Yields a softer, slightly more cake-like cookie with a gentle sourdough flavor.
Older discard (a few days or more, with hooch): Results in slightly flatter cookies with crispier edges and a stronger sourdough tang.

Either way, they’re delicious—you get to decide which texture you prefer.

Tips for the Best Cookies

Make sure your butter and eggs are truly room temperature to ensure a smooth, even dough.
Don’t skip the chill time—it improves flavor and helps the cookies hold their shape.
The cookies will look slightly underdone when you pull them from the oven. That’s perfect! Let them finish baking on the pan for chewy, soft centers.

Sourdough is better when shared

If you try this recipe, let me know! Leave a comment and rating below.

Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni

Sourdough Cowboy Cookies