These sourdough oatmeal breakfast cookies have become a busy morning staple in our house. They are sugar free and filling which makes them the perfect “on the go” breakfast for a busy family.
I first found this recipe from the blog Kneaded That. Audrey has a small batch recipe that makes roughly 7 nutritious sourdough breakfast cookies. The recipe that I am presenting here is my modified take on those breakfast cookies. I have perfected the recipe to suit what my family likes and I hope that your family will like them too!
There are so many great ways to use up sourdough discard and this recipe is awesome because it uses up 1/2 cup of discard (fed or unfed). I really love that this recipe is sugar free but still tastes sweet enough that my son will eat them. These are so easy to make and they are now a family favorite of ours.
Table of Contents
The Ingredients
Quick-cooking oats or old-fashioned
Honestly just use whatever kind of oats you have. These just hold their shape best.
Ripe Banana
The more ripe, the sweeter your cookies will taste!
Egg
Cold eggs from the fridge is fine for this recipe.
Cinnamon & Nutmeg
You can add more cinnamon if you like more spice and flavor. I would be careful with how much extra nutmeg you add because this can be overwhelming.
Salt
Any salt will do. Course kosher salt or sea salt gives these cookies a nice flavor because the salt is larger. However, any salt will work with this recipe.
Ground flaxseed/flaxseed meal
If you add whole flaxseed, the breakfast cookie texture changes. Some people like the more grainy texture though so it is worth doing if all you have are whole flaxseeds.
Maple syrup
My family likes these cookies to be a little more sweet so I put 1/3 cup of maple syrup in. You can definitely add less if you want minimal natural sugars as well.
Peanut butter
Any nut butter will work. Just make sure it is all natural and only contains the nuts and sea salt.
Apple Sauce
This will make the cookies more moist and less crumbly.
Chocolate chips & Raisins (both optional)
I personally think these need both to add a better taste but you can make these cookies without either of these ingredients. The amount is really up to you and what you like. For toddler age children you can omit these all together so they don’t have any added sugar in the cookies.
Sourdough Discard
This recipe uses fed or unfed sourdough starter (also known as sourdough discard).
*Sourdough discard benefits:
- rich in probiotics
- promotes feelings of fullness
- contains a range of vitamins and minerals
Sourdough Oatmeal Breakfast Cookies Make an Easy Breakfast for Busy Mornings
- You can make these ahead of time and use them throughout the week as breakfast or as a healthy snack.
- You can easily grab them “on the go” if you are running late.
- You will save money by bringing your own fast food and not having to buy it when you are out and about.
- You can rest assured that your kids are eating something that is full of healthy ingredients instead of preservatives and other junk.
TIP: These will not spread at all so you will want to shape them as you place the dough on the cookie sheet.
Final Thoughts and Tips
- Once you have baked these cookies you can keep them in an air tight container for 7 days.
- You can freeze the baked cookies for up to 4 months. Just put them on the counter to thaw and they will be ready to eat in about 20 mins.
- These are SO kid friendly! You can have piece of mind that you kids are enjoying a sugar free snack/breakfast and they get to enjoy some delicious food.
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Sourdough Oatmeal Breakfast Cookies
Ingredients
Equipment
Method
- Preheat oven to 350℉.
- Mix all ingredients together. I find it easier to mix the wet ingredients in the stand mixer first and then add the dry ingredients in second.
- Mix until well combined.
- Place parchment paper onto a cookie sheet. scoop out 1/3 cup of dough and place on the cookie sheet.
- Slightly flatten and shape the cookie to be about 1/4-1/2 inch high. These will not spread when baking.
- Bake for 15 minutes. Allow to cool on the pan until almost fully cooled. Then transfer to a cooking rack to ensure they are completely cooled.
Notes
- Stand mixer
- Cookie sheets
- Parchment paper
- Cookie scoops (optional but helpful)
Thank you so much for taking the time to try this recipe. Please leave a comment and let me know how your breakfast cookies turned out. I would also love to know if you came up with any tips and tricks to make them even better!
*Please note that any nutritional or medical information posted here is based on things I have read, heard or experienced and is not medical advice. Please use your
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