Recipe: Healthy Sourdough Breakfast Cookies
With this recipe for healthy sourdough breakfast cookies, you can easily use up your leftover sourdough discard. They are also quick and easy to make, great to bake in advance and contain good, nutritious ingredients such as oats, seeds and wholegrain flour.
Ingredients
- 200 g rolled oats quick
- 80 g whole grain spelt flour freshly ground
- 40 g honey
- 100 g brown sugar
- 1 tsp. cinnamon
- ½ tablespoon baking powder
- 100 g sourdough starter
- 180 g butter or vegan butter
- 25 g sesame seeds
- 25 g flaxseed ground
- 25 g sunflower seeds
- chocolate chips optional
Instructions
- Preheat the oven to 180 degrees.
- Mix the rolled oats, flour, sugar, cinnamon, seeds and baking powder in a large bowl.
- Cut the butter into cubes and add to the dry ingredients together with the sourdough starter.
- Mix the dough to form a smooth batter.
- Shape the dough into about 22 balls and place them on a baking tray with enough space between them.
- Flatten the balls slightly with the palm of your hand and sprinkle with chocolate chips to taste.
- Bake the cookies for about 12 minutes until crispy. As soon as the edges turn a light golden brown, the breakfast cookies are ready.
- Happy baking!
Notes
If the cookies melt during baking, it may be because the butter has become too warm and soft during kneading. Place the dough in the fridge for around 30 minutes before shaping so that the butter sets again and the breakfast cookies keep their shape.