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Close-up of hearty sourdough breakfast cookies loaded with oats, pecans, and dried fruit on a grey plate.

Sourdough Breakfast Cookies with Oats and Berries

Start your day right with these wholesome Sourdough Breakfast Cookies! Packed with oats, fresh berries, and a hint of cinnamon, they utilize your unfed sourdough discard for a unique tangy flavor and delightful texture. Perfect for a quick, on-the-go breakfast or a healthy snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 20 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 1/2 cups rolled oats (not instant)
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup unfed sourdough discard (100% hydration, straight from the fridge)
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup light brown sugar packed
  • 1/4 cup maple syrup (or honey)
  • 1 large egg
  • 1 tsp vanilla extract
Add-ins
  • 1 cup mixed berries (fresh or frozen, e.g., blueberries, raspberries, diced strawberries)
  • 1/2 cup chopped nuts or chocolate chips optional

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop (1.5-2 tbsp)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Combine Dry Ingredients
  1. In a medium mixing bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, and salt. Set aside.
Combine Wet Ingredients
  1. In a large mixing bowl, combine the sourdough discard, melted butter, light brown sugar, maple syrup, egg, and vanilla extract. Whisk until well combined and smooth.
Mix and Add-ins
  1. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, mix until just combined, being careful not to overmix. The dough will be thick.
  2. Gently fold in the mixed berries and any optional chopped nuts or chocolate chips. If using frozen berries, do not thaw them first.
Bake the Cookies
  1. Using a 1.5-2 tablespoon cookie scoop or two spoons, drop rounded mounds of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  2. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. The exact time may vary depending on your oven and cookie size.
  3. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These Sourdough Breakfast Cookies are best enjoyed fresh. Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze cooled cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Reheat briefly in the microwave or oven for a warm treat. Feel free to customize with different add-ins like dried fruit, seeds, or a drizzle of glaze!