Sourdough Breakfast Cookies
Giant sized sourdough breakfast cookies filled with the goodness of seeds, nuts and dried fruits. They are perfect for a grab and go breakfast on those busy mornings. These cookies use 100g of sourdough discard.
Ingredients
- 110 g Butter (softened at room temperature)
- 65 g Brown Sugar
- 30 g Honey (or maple syrup)
- 100 g Sourdough Starter (active or discard)
- 5 g Vanilla Extract (approx. 1 tsp)
- 1 Egg
- 150 g All Purpose Flour
- 5 g Baking Soda
- 5 g Baking Powder
- 2 g Salt (just a pinch)
- 85 g Rolled Oats
- 20 g Desiccated Coconut
- 15 g Chia Seeds (or seeds of your choice)
- 15 g Flax Seeds (or seeds of your choice)
- 100 g Dried Fruit (raisins, apricots, cranberries, cherries)
- 100 g Chopped Nuts (pecans, walnuts, almonds, macadamia)
Instructions
- Preheat your oven to 190C (375F). Line a large cookie sheet with parchment paper.
- In a mixing bowl, cream the butter, sugar and honey together. I have just done this with a fork for this recipe (because I want these to be a quick easy recipe), however if you'd prefer to do it with an electric hand mixer or stand mixer you can.
- Now add the sourdough starter and whisk well to combine with the butter, sugar and honey.
- Now add the egg and vanilla and beat to combine. Again, I'm just using a fork to bring this recipe together.
- On top of the wet mixture, add all of the dry ingredients - all purpose flour, baking soda, baking powder, salt, rolled oats, desiccated coconut, chia seeds, flax seeds, dried fruit and chopped nuts.
- Mix together using a spatula until it's just combined - try not to over mix it. You just want the wet ingredients to moisten the dry ingredients.
- Using your hands, form the mixture into 8 large balls of cookie dough. Place the balls onto the lined cookie sheet you prepared earlier. Gently press them down with the back of a spoon.I've made them 100g each but you can really make them any size you like. The smaller you make them, the more cookies you'll get but I like the jumbo sized for a grab and go breakfast.
- Bake in the oven at 190C (375F) for around 30 minutes (if you are making smaller cookies you'll need to reduce the cooking time).
- Remove from the oven when the cookies are just golden brown. They will still be soft but they will crisp up as they cool. Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to cool fully.
Notes
Ingredient Notes
Use What You Have - I've used chia seeds, flax seeds and a variety of nuts, but the beauty of these cookies is that you can use what you have on hand in your pantry. They're great for using up bits and pieces! So you can use whatever nuts, seeds and dried fruits you like - just stick with the weights given in the recipe.
Fermentation of Cookies
You can choose to ferment these sourdough breakfast cookies for up to 2 days in the fridge. Just cover the bowl with plastic wrap to stop it drying out.
They are perfectly fine to mix and bake straight away, however if you wish to enjoy some of the benefits of fermented sourdough baking, you can store the cookie batter in the fridge for up to 2 days before portioning it out and baking.
Nutrition
Calories: 419kcal Carbohydrates: 47g Protein: 8g Fat: 24g Saturated Fat: 10g Polyunsaturated Fat: 8g Monounsaturated Fat: 5g Trans Fat: 0.5g Cholesterol: 50mg Sodium: 437mg Potassium: 260mg Fiber: 5g Sugar: 18g Vitamin A: 378IU Vitamin C: 0.4mg Calcium: 108mg Iron: 3mg
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