Sourdough Discard Oatmeal Cookies

Please note that we use a flax egg in this recipe due to an allergy. Your cookies might come out different with a real egg, and that’s okay!

Mix-in ideas: chocolate chips, raisins, raisins, chopped nuts.

INGREDIENTS:

• 1 flax egg (or real egg)

• 1/4 cup sourdough discard

• 1 cup flour

• 1/2 cup old fashioned rolled oats

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• pinch of salt (my favorite linked here! code FE10)

• 1/2 cup butter (room temp)

• 3/4 cup coconut sugar

• splash of vanilla extract

• 1 tablespoon molasses

• your favorite mix-in (we used raisins!)

METHOD:

• Create your flax egg and set aside. If you’re using a real egg, skip this step.

• With an electric mixer, cream your butter and your coconut sugar until combined.

• Add in your vanilla, sourdough starter, molasses and egg (flax or real) and continue to cream.

• Add in your dry ingredients: oats, flour, baking powder, and baking soda. Mix until just combined. If your dough is too sticky, try adding 1-2 tbsp of flour. The dough will be wetter than your average cookie dough but it should still be pliable without sticking to your hands.

• Fold in your mix-ins.

• Cover your bowl (my favorite bowl covers are linked here). Place in the refrigerator to ferment for optimal gut benefits. I let it set for at least 30 minutes but you can ferment as long as you need to until you’re ready to bake!

• Bake these cookies at 375° for about 12 minutes.

• Enjoy!