Description
Delicious sourdough breakfast cookies that are quick to make, hearty, and perfect for busy mornings while using up sourdough discard.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup flour (all purpose or whole wheat)
- 1 tsp baking soda
- 1 to 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup sourdough discard (unfed)
- 1/2 cup nut butter (peanut, almond, or sunflower)
- 1/3 cup honey or maple syrup
- 1 egg
- 1 tsp vanilla
- 1/3 cup mix ins (chocolate chips, raisins, chopped nuts, shredded coconut)
Instructions
- Heat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, stir together oats, flour, baking soda, cinnamon, and salt.
- In another bowl, mix sourdough discard, nut butter, honey (or maple syrup), egg, and vanilla until smooth.
- Pour the wet into the dry and stir until you do not see dry flour anymore. Fold in your mix ins.
- Scoop into mounds on the baking sheet. Flatten them slightly because they do not spread much.
- Bake for 10 to 13 minutes until they look set on the edges but still soft in the middle. Let them cool for 5 minutes.
Notes
If the dough feels too dry, add a splash of milk. For softer cookies, bake closer to 10 minutes, and for more baked cookies, go closer to 13 minutes. Double the batch and freeze half for quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: sourdough, breakfast cookies, healthy snacks, easy recipes, use up sourdough discard