Sourdough Breakfast Cookies
Delicious, slightly sweet, made with fermented flour and oats, these sourdough oatmeal breakfast cookies are the perfect on the go breakfast or snack.
Servings 12
Calories 247kcal
Equipment
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 1/2 cup sourdough starter active or discard
- 1 tbs maple syrup or honey
- 1 cup all purpose flour or gluten free 1-to-1 flour
- 2 cups quick oats
- 1 egg
- 1.5 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chocolate chips or blueberries
Instructions
- In a stand mixer, cream together softened butter and sugar until light and fluffy
- Next, pour in sourdough starter and maple syrup and mix until combined.
- Turn the mixer on low and add flour and oats.
- Cover with a tea towel and allow to sit in a warm place for 12-24 hours if desired, or move onto the next step for the quick version.
- The next day, preheat oven to 350 F.
- To the dough, add egg, vanilla extract, baking soda, baking powder, cinnamon, and salt to the dough.
- Mix until combined.
- Fold in chocolate chips or blueberrie
- Scoop dough onto a parchment-lined baking sheet.
- Bake for 15-20 minutes for larger cookies and 12-15 minutes for smaller cookies. The edges should start to turn golden in color.
- Cool before serving.
Notes
- You can make and bake these right away or allow them to ferment overnight for the most digestibility.
- This recipe is healthier due to the lower amounts of sugar, inclusion of oats, and the fermented grains. If you want a sweet cookie, you can add more sugar to the dough (up to 1/2 cup more).
- Active sourdough starter or discard will work for this recipe.
Nutrition
Calories: 247kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 210mg | Potassium: 127mg | Fiber: 2g | Sugar: 14g | Vitamin A: 257IU | Vitamin C: 0.01mg | Calcium: 36mg | Iron: 1mg