Quick and easy to make, these hearty sourdough breakfast cookies make the perfect breakfast or snack on the go. Make weekdays easier by prepping a jar of these on Sunday, ready for the weekday morning chaos!
Filled with the goodness of sourdough starter, nuts and seeds and sweetened with brown sugar, honey and dried fruit, these sourdough breakfast cookies will become your new favorite breakfast to grab as you run out the door!
If you love using your sourdough starter at breakfast, why not try these sourdough morning glory muffins, no wait sourdough waffles or these fluffy sourdough discard pancakes.
Why You'll Love These Sourdough Breakfast Cookies
Full of All The Good Things - these sourdough breakfast cookies are full of sourdough starter, nuts, seeds, honey, dried fruit and rolled oats. All the good things to nourish your body and get you off to a great start for the day.
Convenient to Prep Ahead - while they do contain a lot of ingredients, you can literally throw it all in the bowl and make these breakfast cookies very quickly. This makes them convenient to prepare on the weekend ready for a busy week ahead.
Use What You Have - I've used chia seeds, flax seeds and a variety of nuts, but the beauty of these cookies is that you can use what you have on hand in your pantry. They're great for using up bits and pieces!
What is Sourdough Starter Discard?
Sourdough discard is the portion of unfed starter that you remove from your sourdough starter before you feed it. You can use sourdough discard in many sourdough discard recipes, so long as your sourdough starter is at least 7 days old.
The practice of discarding sourdough is essential to create a thriving sourdough starter, with a happy colony of wild yeast.
The good news is that you can make these sourdough breakfast cookies using either sourdough discard or active sourdough starter - it won't make a difference to the sourdough cookies because they use baking powder and baking soda as their leavening agents.
Fermentation of Sourdough Breakfast Cookies
You can choose to ferment these sourdough breakfast cookies for up to 2 days in the fridge.
They are perfectly fine to mix and bake straight away, however if you wish to enjoy some of the benefits of fermented sourdough baking, you can store the cookie batter in the fridge for up to 2 days before portioning it out and baking.
How To Make Sourdough Breakfast Cookies
You're going to love just how easy these sourdough breakfast cookies are to pull together. You can make them with your eyes closed!
Preheat your oven to 190C (375F). Line a large cookie sheet with parchment paper.
In a mixing bowl, cream the butter, sugar and honey together. I have just done this with a fork for this recipe (because I want these to be a quick easy recipe), however if you'd prefer to do it with an electric hand mixer or stand mixer you can.
Now add the sourdough starter and whisk well to combine with the butter, sugar and honey.
Now add the egg and vanilla and beat to combine. Again, I'm just using a fork to bring this recipe together.
On top of the wet mixture, add all of the dry ingredients - all purpose flour, baking soda, baking powder, salt, rolled oats, desiccated coconut, chia seeds, flax seeds, dried fruit and chopped nuts.
Mix together using a spatula until it's just combined - try not to over mix it. You just want the wet ingredients to moisten the dry ingredients.
Using your hands, form the mixture into 8 large balls of cookie dough. Place the balls onto the lined cookie sheet you prepared earlier. Gently press them down with the back of a spoon.I've made them 100g each but you can really make them any size you like. The smaller you make them, the more cookies you'll get but I like the jumbo sized for a grab and go breakfast.
Bake in the oven at 190C (375F) for around 30 minutes (if you are making smaller cookies you'll need to reduce the cooking time).
Remove from the oven when the cookies are just golden brown. They will still be soft but they will crisp up as they cool. Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to cool fully.
How To Store + Freeze
These sourdough breakfast cookies will last in a tin or glass jar for around a week. I found they store best in tin or glass rather than a plastic container, which causes them to go soft.
If I'm going to use them as a breakfast or snack on the go, I wrap them in parchment paper so I can just grab one with my coffee on the way out the door.
You can freeze the cookie dough in 100g portions if you want to bake them fresh from the freezer.
Sourdough Breakfast Cookies
Ingredients
- 110 g Butter (softened at room temperature)
- 65 g Brown Sugar
- 30 g Honey (or maple syrup)
- 100 g Sourdough Starter (active or discard)
- 5 g Vanilla Extract (approx. 1 tsp)
- 1 Egg
- 150 g All Purpose Flour
- 5 g Baking Soda
- 5 g Baking Powder
- 2 g Salt (just a pinch)
- 85 g Rolled Oats
- 20 g Desiccated Coconut
- 15 g Chia Seeds (or seeds of your choice)
- 15 g Flax Seeds (or seeds of your choice)
- 100 g Dried Fruit (raisins, apricots, cranberries, cherries)
- 100 g Chopped Nuts (pecans, walnuts, almonds, macadamia)
Instructions
- Preheat your oven to 190C (375F). Line a large cookie sheet with parchment paper.
- In a mixing bowl, cream the butter, sugar and honey together. I have just done this with a fork for this recipe (because I want these to be a quick easy recipe), however if you'd prefer to do it with an electric hand mixer or stand mixer you can.
- Now add the sourdough starter and whisk well to combine with the butter, sugar and honey.
- Now add the egg and vanilla and beat to combine. Again, I'm just using a fork to bring this recipe together.
- On top of the wet mixture, add all of the dry ingredients - all purpose flour, baking soda, baking powder, salt, rolled oats, desiccated coconut, chia seeds, flax seeds, dried fruit and chopped nuts.
- Mix together using a spatula until it's just combined - try not to over mix it. You just want the wet ingredients to moisten the dry ingredients.
- Using your hands, form the mixture into 8 large balls of cookie dough. Place the balls onto the lined cookie sheet you prepared earlier. Gently press them down with the back of a spoon.I've made them 100g each but you can really make them any size you like. The smaller you make them, the more cookies you'll get but I like the jumbo sized for a grab and go breakfast.
- Bake in the oven at 190C (375F) for around 30 minutes (if you are making smaller cookies you'll need to reduce the cooking time).
- Remove from the oven when the cookies are just golden brown. They will still be soft but they will crisp up as they cool. Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to cool fully.
Notes
Nutrition
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