These Healthy Sourdough Breakfast Cookies are a delicious way to start your day while using up leftover sourdough discard. Packed with wholesome ingredients like oats, seeds, and whole grain flour, these cookies are filling, nutritious, and easy to make. They’re perfect for meal prep, naturally wheat-free, and can be customized with chocolate chips or dried fruit for extra flavor!
Why You’ll Love This Recipe
- Uses Sourdough Discard – A great way to reduce food waste while adding flavor.
- Nutritious & Filling – Packed with fiber, whole grains, and healthy fats.
- Easy to Make – Simple ingredients and quick prep time.
- Customizable – Add chocolate chips, nuts, or dried fruit for variety.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 200g rolled oats
- 80g whole grain spelt flour
- 40g honey
- 100g brown sugar
- 1 teaspoon cinnamon
- ½ packet baking powder
- 100g sourdough starter (discard)
- 180g butter (or vegan butter)
- 25g sesame seeds
- 25g ground flaxseeds
- 25g sunflower seeds
- Chocolate chips (optional)
Directions
- Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients – In a bowl, combine oats, whole grain flour, baking powder, cinnamon, brown sugar, sesame seeds, flaxseeds, and sunflower seeds.
- Add Wet Ingredients – Stir in the sourdough discard, melted butter, and honey until a thick dough forms. If using, fold in chocolate chips.
- Shape the Cookies – Scoop out small portions of dough and flatten them slightly onto the baking sheet.
- Bake – Bake for 12-15 minutes, or until golden brown.
- Cool & Enjoy – Let cool for a few minutes before serving.
Servings and Timing
- Servings: 22 cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Variations
- Nutty Version – Add chopped almonds, walnuts, or pecans.
- Dried Fruit – Mix in raisins, cranberries, or chopped dates.
- Chocolate Lovers – Increase chocolate chips for a sweeter treat.
- Gluten-Free – Use gluten-free oats and a gluten-free flour blend.
- Lower Sugar – Reduce brown sugar and replace honey with mashed banana.
Storage/Reheating
- Room Temperature – Store in an airtight container for up to 5 days.
- Freezing – Freeze baked cookies in a sealed container for up to 2 months.
- Reheating – Enjoy at room temperature or warm in the oven for 5 minutes at 300°F (150°C).
FAQs
Can I use fresh sourdough starter instead of discard?
Yes, but the flavor will be milder. The discard adds a tangy depth.
What can I use instead of spelt flour?
Whole wheat flour or a gluten-free flour blend will work as substitutes.
Can I make these cookies vegan?
Yes! Use vegan butter and maple syrup instead of honey.
Are these cookies crunchy or soft?
They have a slightly crispy edge with a soft, chewy center.
Can I make the dough ahead of time?
Yes, store the dough in the fridge for up to 24 hours before baking.
What type of oats should I use?
Rolled oats work best, but quick oats can also be used for a softer texture.
Can I reduce the butter?
You can replace part of the butter with applesauce or mashed banana.
Do these cookies taste sour from the sourdough discard?
No, the other ingredients balance out the tangy sourdough flavor.
Can I use white sugar instead of brown sugar?
Yes, but brown sugar adds more moisture and a slight caramel flavor.
Are these cookies kid-friendly?
Absolutely! They’re a great nutritious snack for kids.
Conclusion
These Healthy Sourdough Breakfast Cookies are a delicious, fiber-rich treat perfect for breakfast or a quick snack. Whether you enjoy them plain, with chocolate chips, or with dried fruit, they’re an easy way to use up sourdough discard while making something nutritious and satisfying. Try them today!
Print
Healthy Sourdough Breakfast Cookies
- Total Time: 25 minutes
- Yield: 22 cookies 1x
- Diet: Gluten Free
Description
These Healthy Sourdough Breakfast Cookies are nutritious, wheat-free, and naturally sweetened—the perfect way to use up sourdough discard! Made with oats, whole grain spelt flour, seeds, and honey, these cookies are soft, wholesome, and perfect for a quick breakfast or snack.
Ingredients
- 200g rolled oats
- 80g whole grain spelt flour (freshly ground if possible)
- 40g honey
- 100g brown sugar
- 1 tsp cinnamon
- 1/2 packet baking powder (about 8g)
- 100g sourdough starter (discard)
- 180g butter (or vegan butter)
- 25g sesame seeds
- 25g ground flaxseeds
- 25g sunflower seeds
- Chocolate chips (optional)
Instructions
1. Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients:
- In a large bowl, combine:
- Oats, spelt flour, cinnamon, baking powder, sesame seeds, flaxseeds, and sunflower seeds.
3. Make the Dough:
- In another bowl, mix butter, brown sugar, and honey until smooth.
- Add the sourdough starter and mix well.
- Gradually combine the wet and dry ingredients, stirring until fully incorporated.
- Fold in chocolate chips, if using.
4. Shape & Bake:
- Scoop small portions of dough onto the baking sheet.
- Flatten slightly with your hands or a spoon.
- Bake for 12–15 minutes, until golden brown.
5. Cool & Serve:
- Let cool for 5 minutes before transferring to a wire rack.
- Enjoy warm or store for later!
Notes
- Make it vegan: Use vegan butter and swap honey for maple syrup.
- Storage: Store in an airtight container for up to 1 week, or freeze for up to 3 months.
- Add-ins: Try adding raisins, nuts, or coconut flakes for extra texture!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Healthy, European
