Sourdough Honey Oat Cookies

These soft and chewy sourdough honey oat cookies are the perfect balance of wholesome oats, golden honey, and a hint of sourdough tang. Each cookie is finished with a luscious honey butter glaze that adds a touch of sweetness and shine you won’t be able to resist.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 10

Fermentation Time 2

Total Time 2 20

Servings cookies

Calories 293kcal

Author Kate Freebairn

Equipment

1 Cookie Scoop (I've used a 2 tablespoon cookie scoop)
2 Large Cookie Trays

Ingredients

Wet Ingredients

115 g Butter (softened at room temperature)
120 g Granulated Sugar
80 g Brown Sugar
1 Egg
100 g Sourdough Starter (can be discard or active starter)
50 g Honey

Dry Ingredients

100 g All Purpose Flour
1 teaspoon Cinnamon
2 g Salt (just a pinch)
3 g Baking Soda
200 g Rolled Oats

Honey Butter Glaze (optional)

300 g Powdered Sugar
40 g Water
40 g Honey
60 g Butter (melted)

Toasted Oats

50 g Toasted Oats (see notes)
10 g Honey
10 g Olive Oil
2 g Salt

Instructions

Add the butter, granulated sugar, brown sugar, egg, sourdough starter and honey together in a large mixing bowl. Whisk until well combined.
In a separate bowl add all of the dry ingredients together - all purpose flour, cinnamon, salt, baking soda and rolled oats and gently stir through.
Now tip the dry ingredients into the wet ingredients and mix together to form a sticky dough. It will be fairly wet and that's ok.
You need to cover the cookie mixture and place into the fridge for a minimum of 2 hours (and up to 48 hours). These cookies taste best fermented overnight.

When You're Ready To Bake

Preheat the oven to 190ºC (375ºF).
Using a large spoon or cookie scoop, scoop balls of dough onto the cookie sheets lined with parchment paper. These cookies will spread so make sure you leave some room between them to allow for this.
Place trays into the oven and bake for around 15 minutes at 190C (375F) or until the edges of the cookies are starting to brown but the middles are still soft. Don't let them overcook!
Remove them from the oven and allow to cool on the cookie tray for around 10 minutes before placing them on a wire rack to fully cook.
Once cool, they will have crispy edges and a soft, chewy centre - YUM!

Glaze + Toasted Oats

To toast the oats, add the rolled oats, honey, olive oil and salt to a bowl and mix until the oats are completely covered in the honey and oil. Spread them out on a small baking tray and bake in the oven at 180ºC (350ºF) for around 10 to 15 minutes or until they are golden and toasted. Allow them to cool on the tray.
To create the glaze, whisk together the powdered sugar, water, honey and melted butter until smooth. Drizzle over the cooled cookies and sprinkle over some of the toasted oats. Allow the glaze to set before enjoying.

Nutrition