Healthy Sourdough Breakfast Cookies (Print Version)
# Ingredients:
01 -
200g rolled oats, quick
02 -
80g whole grain spelt flour, freshly ground
03 -
40g honey
04 -
100g brown sugar
05 -
1 tsp cinnamon
06 -
½ tablespoon baking powder
07 -
100g sourdough starter
08 -
180g butter or vegan butter
09 -
25g sesame seeds
10 -
25g flaxseed, ground
11 -
25g sunflower seeds
12 -
chocolate chips (optional)
# Instructions:
01 -
Preheat the oven to 180 degrees Celsius (350°F).
02 -
Mix the rolled oats, flour, sugar, cinnamon, seeds and baking powder in a large bowl.
03 -
Cut the butter into cubes and add to the dry ingredients together with the sourdough starter. Mix the dough to form a smooth batter.
04 -
Shape the dough into about 22 balls and place them on a baking tray with enough space between them. Flatten the balls slightly with the palm of your hand.
05 -
Sprinkle with chocolate chips to taste if using.
06 -
Bake the cookies for about 12 minutes until crispy. As soon as the edges turn a light golden brown, the breakfast cookies are ready.
# Notes:
01 -
If cookies spread during baking, chill dough for 30 minutes before shaping
02 -
Works with cold sourdough discard from the refrigerator
03 -
Can substitute vegan butter for regular butter
04 -
Store in airtight container for up to 5 days