Sourdough Oatmeal Cookies
by sourdoughjesha on June 2, 2023
These sourdough oatmeal cookies are made with organic oats, coconut oil, and coconut sugar and are the softest, chewiest oatmeal cookies. Use this perfect oatmeal cookie as the base for add-ins such as raisins or chocolate chunks. Also, these sourdough oatmeal cookies are naturally fermented with sourdough so they are gut healthy and nutritious too!
Sourdough Oatmeal Cookies
These sourdough oatmeal cookies are made with organic oats, coconut oil, and coconut sugar and are the softest, chewiest oatmeal cookies. Use this perfect oatmeal cookie as the base for add-ins such as raisins or chocolate chunks. Also, these sourdough oatmeal cookies are naturally fermented with sourdough so they are gut healthy and nutritious too!
Ingredients
Sourdough Oatmeal Cookies:
- 110 g Organic Oat Flour or All Purpose Flour I used Organic King Arthur All Purpose Flour
- 30 g Quick Oats
- 96 g Coconut Sugar
- 38 g Melted Organic Refined Coconut Oil
- 22 g Pastured Egg Roughly 1/2 small egg
- 22 g Sourdough Starter 30%. Must be active starter.
- 2 g Sea Salt
- 1/8 + 1/16 TSP Baking Soda
- 1/8 TSP Cinnamon
Optional Add-Ins:
- 20 g Raisins
- 30-40 g Chocolate Chunks or Chocolate Chips
Instructions
- In a small bowl, whisk 1 egg and add using a spoon add 22g to a medium bowl.
- Melt coconut oil until it becomes liquid (warm but not hot). Now add coconut sugar, sourdough starter, salt, and coconut oil to the medium bowl (with the egg).
- Using a spoon, mix ingredients together until combined.
- Now add flour, cinnamon, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- Place your dough covered in a small Tupperware or wrap it in saran wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- Ferment your dough (at room temperature) on your counter for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
- When you’re ready to bake, preheat your oven to 350f.
- Make the topping: Combine the sugar and cinnamon together in a small bowl.
- Divide and roll cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
- Place on a baking sheet and press the center down slightly. Bake for 6-8 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and let cookies cool for 10 minutes on the baking sheet or eat warm :). Enjoy! Cookies remain soft & fresh for 5 days in an airtight container at room temperature or store in the fridge for 7-10 days. They’re amazing chilled!
The best cookie recipe ever! All of your cookie recipes are SO delicious. Your cookie recipes are the only cookies I’ll ever make again. So simple to make and the perfect flavors and texture. Thank you so much!
It took me 2 tries to get these cookies right but once I did, they were great!! I just wish the recipe made more so I doubled it.
I would definitely recommend this recipe!