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
Scale
- 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
