Who says cookies can’t be healthy and breakfast-worthy? These Sourdough Breakfast Oats Cookies combine the tangy goodness of sourdough discard with wholesome rolled oats, ripe bananas, and a touch of sweetness. Perfect for satisfying your cookie cravings while still feeling good about what you're eating, these treats are soft, chewy, and packed with flavor.

Whether enjoyed as a morning snack, post-workout fuel, or anytime treat, these cookies are sure to become a favorite in your household. Let’s dive into how to make this delightful recipe step by step!

Why These Cookies Are So Special

These oat-based cookies aren’t just another dessert—they’re a guilt-free indulgence:

Sourdough Power : Using sourdough discard adds a unique tang and enhances digestion thanks to its natural fermentation properties.
Nutritious Ingredients : Rolled oats provide fiber and energy, while bananas add natural sweetness and moisture.
Versatile : Customize with nuts, seeds, chocolate chips, or dried fruit for added texture and flavor.
Breakfast Approved : With their nutritious profile, these cookies are great for a grab-and-go breakfast or mid-morning snack.

Ingredients You’ll Need

1 cup sourdough discard
1 ripe banana , mashed
1 large egg
1/4 cup honey or maple syrup (adjust to taste)
1/4 cup coconut oil , melted
1 tsp vanilla extract
1 1/2 cups rolled oats

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper for easy cleanup.

2. Mix Wet Ingredients

In a large mixing bowl, combine the sourdough discard, mashed banana, egg, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir until everything is well combined and smooth.

3. Add the Rolled Oats

Stir in the rolled oats until the mixture forms a thick dough-like consistency. If the batter feels too wet, you can add a little more oats to achieve the desired texture.

Pro Tip: For extra crunch and flavor, fold in chopped nuts, seeds, or dried fruit during this step.

4. Form the Cookies

Using a tablespoon or small cookie scoop, portion out the dough onto the prepared baking sheet, spacing them about 1 inch apart. Gently flatten each cookie with the back of a spoon or your fingers.

5. Bake Until Golden

Bake the cookies in the preheated oven for 12–15 minutes , or until the edges are lightly golden and the centers feel set. Rotate the baking sheet halfway through cooking for even browning.

6. Cool and Enjoy

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store leftovers in an airtight container for up to 5 days.

Tips for Success

Use Ripe Bananas : Overripe bananas are sweeter and help keep the cookies moist and flavorful.
Adjust Sweetness : If you prefer sweeter cookies, increase the honey or maple syrup by 1–2 tablespoons.
Don’t Skip the Sourdough : The sourdough discard gives these cookies their signature tang and improves digestibility—plus, it’s a great way to use up excess starter!
Store Properly : Keep the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Conclusion

These Sourdough Breakfast Oats Cookies are more than just a snack—they’re a delicious way to start your day or satisfy your sweet tooth guilt-free. With their soft texture, subtle tang, and wholesome ingredients, they’re guaranteed to become a staple in your kitchen.

So gather your sourdough discard, roll up your sleeves, and get ready to savor these delightful creations! Don’t forget to share your results with us in the comments below—we’d love to see how they turned out.

If you enjoyed this recipe, check out our other articles for more sourdough inspiration and easy cooking ideas. Happy baking, and remember—life’s too short not to indulge in something sweet now and then! 🍴✨