These sourdough discard oatmeal breakfast cookies are made in one bowl in less than 30 minutes and never last more than 24 hours in our house. Ingredients 2 cups old fashioned oats 1/2 cup sourdough discard 1 large egg 1 tsp cinnamon 1/2 tsp salt 1 tsp baking powder 2 tbsp ground flaxseed 2 tbsp maple syrup 1 tsp vanilla extract 1/4 cup peanut butter 1/4 cup chocolate chips Instructions Preheat oven to 350 F.
In a large bowl combine sourdough discard, egg, peanut butter, and maple syrup.
Add in oats, cinnamon, salt, baking powder, flaxseed, and chocolate chips. Mix to combine.
Scoop onto a baking sheet and gently press down to desired thickness, these will not spread much. I like to make 6 large cookies vs 12 smaller cookies.
Bake for 14-15 minutes for large cookies or 10-12 minutes for smaller cookies.
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