These nutritious and delicious sourdough breakfast cookies are kid-friendly and picky eater-approved! Filled with protein, fiber, fats, and sweet bananas, you and your family are going to love these.
My toddler is a very picky eater, but loves a good cookie so I naturally started experimenting with ways to combine his love for cookies with a filling, yummy breakfast and this was the result! I add a few tablespoons of mini chocolate chips to them sometimes (pictured) because he loves them so much.
These cookies are perfect for a quick and easy breakfast idea for you or your kiddos! My toddler could eat these all day.
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Ingredients
- Quick-cooking oats (or old-fashioned)
- Ripe banana
- Egg
- Cinnamon
- Salt
- Ground flaxseed/flaxseed meal
- Maple syrup (optional)
- Peanut butter
- Sourdough discard (fed or unfed)
- Chocolate chips (optional)
See the recipe card for quantities.
Instructions
Step 1: Preheat oven to 350F. In a medium mixing bowl, mix dry ingredients: oats, cinnamon, salt, and flaxseed meal.
Step 2: To the same bowl, add mashed banana, egg, peanut butter, maple syrup (optional), and sourdough discard.
Step 3: Mix until combined and add chocolate chips to taste (optional).
Step 4: Scoop onto a prepared baking sheet and use a fork to press them flat lightly. Bake for 14-15 minutes. Makes 7 cookies if using a 3Tbsp cookie scoop.
Hint: These cookies will not spread or rise, so it is important to flatten them a bit before baking.
Substitutions
- Oats - Instead of using instant oats, feel free to use regular rolled oats. I just prefer how chewy and soft instant oats are with these. Note: if using rolled oats, you *might* need to add more oats to get the right consistency for scooping. I have not tried this myself, so use your best judgment to mimic the consistency you see in the photos.
- Vegan - The egg in this recipe is not essential, so feel free to omit it if you are vegan.
Variations
- Low-sugar - Easily leave out the maple syrup and chocolate chips and let the sweet bananas be the star of the show!
See these sourdough oatmeal cookies on my website if you are looking for a sweeter, more dessert-like oatmeal cookie!
Equipment
- Mixing bowl
- Cookie scoop (this is my set-- I used the largest one for these cookies because I like to give my son ½ of a cookie at a time)
- Cookie sheet
Storage
Store in an airtight container at room temperature or in a refrigerator for 3-5 days or freeze for up to 6 months.
Top tip
Make sure your bananas are super ripe! Lots of brown spots and a very thin peel are indicators that they are ready to be used in this recipe!
FAQ
No! Feel free to use regular rolled oats for this recipe. The peanut butter, bananas, and sourdough discard are good binders. I just add the egg for a little more protein.
Yes! Just leave out the egg. Note: if using rolled oats, you *might* need to add more oats to get the right consistency for scooping. I have not tried this myself, so use your best judgment to mimic the consistency you see in the photos.
Related
Looking for other breakfast ideas? Try these:
Sourdough Oatmeal Breakfast Cookies
Equipment
- mixing bowl
- Cookie scoop (this is my set-- I used the largest one for these cookies because I like to give my son ½ of a cookie at a time)
- Cookie sheet
Ingredients
- 1 Cup Quick-cooking oats or old-fashioned
- 1 Ripe banana mashed
- 1 Egg
- 1 Teaspoons Cinnamon
- ½ Teaspoons Salt
- 2 Tablespoons Ground flaxseed/flaxseed meal
- 2 Tablespoons Maple syrup optional
- ¼ Cup Peanut butter
- ¼ Cup Sourdough discard fed or unfed
- 2-3 Tablespoons Chocolate chips optional
Instructions
- Step 1: Preheat oven to 350F. In a medium mixing bowl, mix dry ingredients: oats, cinnamon, salt, and flaxseed meal.
- Step 2: To the same bowl, add mashed banana, egg, peanut butter, maple syrup (optional), and sourdough discard.
- Step 3: Mix until combined and add chocolate chips to taste (optional).
- Step 4: Scoop onto a prepared baking sheet and use a fork to lightly press them flat (these will not rise or spread!) Bake for 14-15 minutes.
Notes
- Don't forget to press down your cookies before baking as these won't rise or spread!
- Make sure you only use a very ripe banana (lots of brown spots and a thin peel).
- Makes about 7 cookies if using a 2" scoop.
- Store at room temperature for 3-5 days or freeze for up to 6 months.
Food safety
- Wash hands after touching raw ingredients.
- Never leave a hot oven unattended.
Paige Gary says
Anytime I can tell my toddler he is having a “cookie” but he’s actually getting some nutrients in him I’m all about it haha love this recipe!