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
