Sourdough Oatmeal Breakfast Cookies
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.
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.