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I've been making these breakfast cookies ever since I got tired of throwing away perfectly good sourdough discard. One morning, standing over my sink about to dump yet another jar of starter, I thought "there's got to be something more I can do with this." After some experimenting, these cookies became my solution - not overly sweet, packed with seeds and oats, and just satisfying enough to call breakfast.
Last week, my husband grabbed three of these on his way out the door, texting me later that he didn't even think about lunch until 2pm. Sometimes the best recipes are the ones that are both practical and delicious.
Essential Ingredients
- Sourdough Discard: The star that brings tang and use to your leftover starter
- Quick Oats: Creates better texture than regular rolled oats
- Wholemeal Spelt Flour: Adds nutty flavor and extra nutrition
- Seeds Mix: Sesame, flax and sunflower seeds for crunch and staying power
- Just Enough Sweetener: Honey and brown sugar work together
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Creating Your Cookies
- Stir everything together until you have a sturdy dough.
- Unlike dessert cookies, you don't need to worry about creaming butter or being super gentle.
- Perfect Portioning:
- Roll the dough into balls - they don't have to be perfect. These are rustic breakfast cookies, not fancy desserts.
- Optional Indulgence:
- Press a few chocolate chips on top if you want that little hit of sweetness. Sometimes I do this just for Monday mornings, when we all need extra motivation.
- Quick Bake:
- They don't take long in the oven - just enough time to get crisp edges while keeping a bit of chew in the center.
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Through countless busy mornings and "grab and go" breakfasts, these cookies have become our household staple. They prove that sometimes the most practical recipes become the most beloved ones - and that "cookies for breakfast" can actually be a pretty good life choice.
Recipe FAQs
- → Can I use sourdough discard that's been in the fridge?
- Yes, this recipe works well with cold sourdough discard straight from the refrigerator.
- → What can I substitute for spelt flour?
- You can use whole wheat flour, all-purpose flour, or a gluten-free flour blend as a substitute.
- → Can I make these vegan?
- Yes, use vegan butter and replace honey with maple syrup for a fully vegan version.
- → Why are my cookies spreading too much?
- If the butter gets too warm during mixing, chill the dough for 30 minutes before shaping to prevent spreading.
- → How long do these cookies keep?
- Store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months.