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
- 90 g quick-cooking oats 1 cup, or old-fashioned
- 1 ripe banana mashed (~115g)
- 1 egg
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 14 g ground flaxseed/flaxseed meal 2 Tbsp
- 40 g maple syrup 2 Tbsp, optional
- 64 g peanut butter ¼ cup
- 60 g sourdough discard fed or unfed (¼ cup)
- 30 g chocolate chips 2–3 Tbsp, optional
Instructions
- Preheat the oven to 350°F. In a medium mixing bowl, stir together the oats, cinnamon, salt, and flaxseed meal.90 g quick-cooking oats, 1 tsp cinnamon, ½ tsp salt, 14 g ground flaxseed/flaxseed meal
- To the same bowl, add the mashed banana, egg, peanut butter, maple syrup (if using), and sourdough discard.1 ripe banana, 1 egg, 40 g maple syrup, 64 g peanut butter, 60 g sourdough discard
- Mix until combined, then fold in chocolate chips to taste, if using.30 g chocolate chips
- Scoop onto a prepared baking sheet and use a fork to lightly press each cookie flat — these will not rise or spread. Bake for 14–15 minutes.
- Let cool slightly before serving; they firm up as they cool.
Notes
- Don't forget to press the cookies flat before baking — they won't rise or spread!
- Use a very ripe banana (lots of brown spots, thin peel) for the best natural sweetness.
- Makes about 7 cookies with a 3-tablespoon (2-inch) scoop or 12-14 with a 2-tablespoon scoop. Store at room temperature for 3–5 days, or freeze for up to 6 months.
Nutrition
Calories: 164kcalCarbohydrates: 27gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 23mgSodium: 189mgPotassium: 161mgFiber: 2gSugar: 12gVitamin A: 46IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
