Healthy Sourdough Breakfast Cookies (1-Bowl Recipe + Naturally Sweet)
The most deliciously soft and healthy sourdough breakfast cookies are made with protein-rich nut butter and omega-3s from chia seeds and egg yolk. These easy sourdough breakfast cookies are naturally sweetened with ripe bananas and maple syrup for a wholesome and healthy breakfast or snack. This recipe is kid-friendly and great for postpartum and breastfeeding mothers.
Servings: 23 cookies
Calories: 158kcal
Equipment
- Mixing bowl
- Baking sheets These are my favorite heavy-duty sheets
- Parchment paper or silicone baking mats I use these Silpat mats and love them
Ingredients
Wet Ingredients
- 2 overripe bananas, mashed
- 1/4 cup sourdough starter discard 60 grams (discard or fed)
- 1/3 cup natural peanut butter or almond butter
- 1/4 cup pure maple syrup
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 tablespoons salted butter, melted
Dry Ingredients
- 1 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup old fashioned rolled oats
- 1 tablespoon chia seeds
- 1/2 cup sliced almonds
- 1/4 cup unsweetened coconut flakes
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats; set aside.
- Mix the wet ingredients: In a large bowl, mash bananas with a fork, add in the nut butter, sourdough starter discard, maple syrup, egg yolk, melted butter, and vanilla extract. Mix until smooth and well combined; a few small banana chunks are okay.
- Add the oat flour, baking soda, baking powder, ground cinnamon, and salt to the wet mixture. Stir until just combined. Fold in the rolled oats, chia seeds, sliced almonds, coconut flakes, and chocolate chips.
- Use a medium cookie scoop to scoop the dough onto prepared baking sheets. With damp fingers, gently press the cookies down a bit until they are slightly flattened because they will not spread out during baking.
- Bake for 10-12 minutes or until set. Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Top cookies with a pinch of flaky sea salt and enjoy!
Video
Notes
Oat flour: You can easily make oat flour by adding old-fashioned rolled oats to a blender and blending on high until flour becomes light and fluffy. You may need to scrap down sides and stir the flour a few times. I like to sift before adding it to the batter.
Storage: Sourdough breakfast cookies will store covered in an airtight container at room temperature for two days, and up to one week in the fridge.
Freezing: These cookies freeze great once completely cooled. Store them in an airtight container lined with wax or parchment paper or in a freezer-safe bag for up to three months. Once you are ready to enjoy, simply thaw them at room temperature.
Nutrition
Calories: 158kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 95mg | Potassium: 168mg | Fiber: 3g | Sugar: 6g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg