Description

Soft, chewy sourdough discard cookies made with oats, whole wheat flour, natural sweeteners, and mix-ins. Perfect grab-and-go breakfast for the whole family.

Ingredients

Scale

1/2 cup sourdough starter or discard

1 cup rolled oats

3/4 cup whole wheat flour

1/3 cup coconut oil, melted

1/3 cup honey or maple syrup

1 large egg

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup mix-ins such as chocolate chips, nuts, or dried fruit

Instructions

1. Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.

2. In a bowl combine rolled oats, whole wheat flour, baking soda, sea salt, and cinnamon.

3. Whisk sourdough starter, melted coconut oil, honey, egg, and vanilla extract until smooth.

4. Pour wet ingredients into dry ingredients and fold gently until just combined.

5. Stir in mix-ins such as chocolate chips or nuts.

6. Use a tablespoon or cookie scoop to drop dough onto the prepared tray and flatten slightly.

7. Bake for 11–13 minutes until edges set and centers remain soft.

8. Let cookies cool on the tray for 5 minutes then transfer to a wire rack to cool completely.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 8
Sodium: 100
Fat: 7
Saturated Fat: 5
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 20
Fiber: 2
Protein: 3
Cholesterol: 20

Keywords: healthy sourdough breakfast cookies, easy breakfast cookie recipes, kid-friendly breakfast cookies, homemade breakfast cookies, healthy sourdough recipes, breakfast cookies, sourdough discard recipes