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

• 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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