These sourdough discard oatmeal breakfast cookies are made in one bowl in less than 30 minutes and never last more than 24 hours in our house.
Ingredients
- Oats – I used old fashioned oats, but you could also use quick cooking.
- Sourdough Discard – unfed not active starter works best.
- Egg – helps to bind everything together.
- Cinnamon – for a little warm flavoring
- Salt – you have to have salt in baking!
- Baking Powder – to help the cookies puff up.
- Ground Flaxseed – great for digestion
- Maple Syrup – for sweetness, you can swap for regular sugar if you want.
- Vanilla Extract – for a little vanilla flavor
- Peanut Butter – to bind everything together and for the flavor.
- Chocolate Chips – for all the chocolate flavor.
How to Make Sourdough Breakfast Cookies
- Preheat oven to 350 F.
- In a large bowl combine sourdough discard, egg, peanut butter, and maple syrup.
- Add in oats, cinnamon, salt, baking powder, flaxseed, and chocolate chips. Mix to combine.
- Scoop onto a baking sheet and gently press down to desired thickness, these will not spread much. I like to make 6 large cookies vs 12 smaller cookies.
- Bake for 14-15 minutes for large cookies or 10-12 minutes for smaller cookies.
Share Your Experience
I would love to hear about your experience making and enjoying my Sourdough Discard Oatmeal Breakfast Cookies! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Sourdough Discard Oatmeal Breakfast Cookies
These sourdough discard oatmeal breakfast cookies are made in one bowl in less than 30 minutes and never last more than 24 hours in our house.
Ingredients
- 2 cups old fashioned oats
- 1/2 cup sourdough discard
- 1 large egg
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tbsp ground flaxseed
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup peanut butter
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350 F.
- In a large bowl combine sourdough discard, egg, peanut butter, and maple syrup.
- Add in oats, cinnamon, salt, baking powder, flaxseed, and chocolate chips. Mix to combine.
- Scoop onto a baking sheet and gently press down to desired thickness, these will not spread much. I like to make 6 large cookies vs 12 smaller cookies.
- Bake for 14-15 minutes for large cookies or 10-12 minutes for smaller cookies.
Nutrition
Calories: 267kcal | Carbohydrates: 35g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 326mg | Potassium: 227mg | Fiber: 4g | Sugar: 10g | Vitamin A: 46IU | Vitamin C: 0.03mg | Calcium: 85mg | Iron: 2mg
We love a hearty breakfast cookie! I made these this morning and made a couple of changes to suit needs: subbed the 2 TBS flax seed for Promix vanilla protein powder and added 1/4 cup coconut sugar since y discard was quite sour (forgot to feed for 3 days so it was just on the counter getting more and more sour each day, lol!) Even with the added sugar they weren’t too sweet and hit the spot, thanks!
I’m so glad that you enjoyed the recipe!
This is my favorite sourdough discard recipe of all time, thank you so very much! I followed the recipe exactly, and i was a little skittish about the very small amount of sweetener, but omg, the flavor! The texture! so grateful 🙏🏼
Yay!! I’m so happy to hear you loved them!