Ready in 15 minutes, these sourdough oatmeal cookies with dark chocolate chips are a great way to use sourdough discard. They are quick and simple to make.
These sourdough oatmeal cookies can be made with discard or mature sourdough starter. They are a quick no-wait sourdough recipe, which means that they are not long-fermented.
You could also try making Sourdough Apple Muffins, Sourdough Banana Muffins, or Apple Cake with discard or mature starter.
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Ingredients
Oats
Butter
Coconut Sugar
Eggs
Sourdough Starter Or Discard
Vanilla
Organic All-Purpose Flour
Cinnamon
Salt
Dark Chocolate Chips
For complete measurements, see the printable recipe card below.
Instructions
Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Combine the coconut sugar, butter, and eggs in a large bowl.
Add in the starter and vanilla.
Add in the oats, flour, baking soda, cinnamon, and salt.
Add in chocolate chips.
Scoop the cookies onto baking trays. You should get about 15 cookies.
Bake for 10 minutes or until the edges are slightly brown.
FAQ
These cookies will last 4-5 days on the counter in a Ziploc or airtight container.
Yes, they will last about 6 months in the freezer in an airtight container.
Other Sourdough Discard Ideas
Simple Sourdough Pumpkin Muffins
Crunchy Sourdough Discard Granola
Naturally Sweetened Sourdough Apple Muffins
Simple Sourdough Starter Pancakes
Easy and Delicious Sourdough Discard Apple Cake Recipe
6 Sourdough Discard Quick Bread Recipes
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Dark Chocolate Chip Sourdough Oatmeal Cookies
Ready in 15 minutes, these sourdough oatmeal cookies with dark chocolate chips are a great way to use sourdough discard. They are quick and simple to make.
Ingredients
- 1 Cup Oats
- 1/2 Cup Soft Butter
- 1.5 Cups Coconut Sugar
- 1 Teaspoon Baking Soda
- 1 Egg
- 1/2 Cup Sourdough Starter Or Discard
- 1 Teaspoon Vanilla
- 1 Cup Organic All-Purpose Flour
- Dash Of Cinnamon
- Pinch Of Salt
- Dark Chocolate Chips - as many as you would like
Instructions
- Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Combine the coconut sugar, butter, and eggs in a large bowl.
- Add in the starter and vanilla.
- Add in the oats, flour, baking soda, cinnamon, and salt.
- Add in chocolate chips.
- Scoop the cookies onto baking trays. You should get about 15 cookies.
- Bake for 10 minutes or until the edges are slightly brown.
Notes
How Long Will Sourdough Oatmeal Cookies Last?
These cookies will last 4-5 days on the counter in a Ziploc or airtight container or in the freezer for 6 months.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 215Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 64mgCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 3g
Nutrient values are estimates only.
Hi! How much baking soda?
Whoops – I’ll add that to the recipe. 1 teaspoon 🙂