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3 from 1 vote

Peanut Butter Oatmeal Sourdough Discard Cookies

Have leftover sourdough starter? Tired of the typical savory options for using up discard? Well, look no further than these peanut butter cookies! The peanut butter pairs really well with the tang of the sourdough, trust me.
Prep Time10 mins
Cook Time15 mins
Chill Time30 mins
Total Time55 mins
Course: Dessert
Keyword: cookies, sourdough, Sourdough discard, vegan
Servings: 10 cookies

Equipment

  • Stand Mixer with paddle attachment
  • Large baking sheet
  • Silicone baking mat or parchment paper
  • large mixing bowl

Ingredients

To Make The Flax Egg

  • 2 tablespoons ground flaxseed
  • 6 tablespoons water warm

To Make The Cookies

  • 250 grams creamy peanut butter natural, no sugar added
  • 275 grams brown sugar packed
  • 225 grams coconut oil slightly softened, but not melted
  • 200 grams rolled oats
  • 150 grams sourdough starter discard, can come straight from the refrigerator
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Instructions

  • Prepare the flax eggs. In a small bowl, whisk the ground flaxseeds and water together with a fork. Set aside.
  • In a large mixing bowl, combine all the remain ingredients. This can be done either in a stand mixer fitted with a paddle attachment, or in a bowl with a spatula.
    Add the flax egg to the mixture last, and continue to mix until all ingredients are fully incorporated.
  • Chill the dough for a MINIMUM of 30 minutes, but up to two hours.
  • Preheat oven to 350°
  • On a baking tray lined with parchment or a silicone baking mat, scoop generous 1-2 tablespoon-sized balls of dough.
  • Bake for 15-18 minutes, or until the edges of the cookies become golden brown.