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I started baking these breakfast cookies because I couldn't stand tossing my sourdough discard one more time. One morning, I was staring at my sink, about to dump the jar, and thought, "surely there's something better I can do." After a few tries, these cookies came together—they're not overly sugary, loaded with oats and seeds, and satisfying enough to kick off your day.
Just last week, my husband grabbed a handful on his way out. He messaged me later, saying he didn’t even want lunch until the afternoon. Honestly, the tastiest food is often the most useful too.
Amazing Ingredients
- Quick Oats: Makes these cookies way more chewy than regular oats
- Seeds Mix: Sunflower, flax, and sesame for crunch and keeping power
- Wholemeal Spelt Flour: Adds a toasty bite and some healthy points
- Just Enough Sweetener: Mix of brown sugar and honey
- Sourdough Discard: The secret hero—brings that tangy bite and helps use your leftover starter
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Easy Cookie Prep
- Bake them up fast:
- The oven does its job quick—you want gold edges, but keep that soft middle.
- Treat Yourself:
- If you're feeling it, push a few chocolate chips on top for a sweet surprise. Mondays make this totally necessary if you ask me.
- Shape ‘Em:
- Roll the dough into loose balls. Don’t fuss if they’re misshapen—these aren’t for a bake sale, just breakfast.
- Mix It Up:
- Toss everything in a bowl and mix until you’ve got a thick dough. No need to cream butter or worry about super delicate steps like desserts need.
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After tons of busy mornings and dashes out the door, these cookies are now a family go-to. Turns out, breakfasts that make your life easier stick around the longest—and honestly, grabbing a cookie when you wake up isn’t a bad idea at all.
Recipe FAQs
- → Can I use sourdough discard that's been chilled?
- Absolutely! Cold discard straight from the fridge works just fine here.
- → What can I use instead of spelt flour?
- Whole wheat, all-purpose, or gluten-free flour all work well as replacements.
- → Is it possible to make these without dairy or honey?
- Yep! Use plant-based butter and swap the honey for maple syrup.
- → Why do my cookies flatten too much?
- Warm butter might be the issue. Pop the dough in the fridge for half an hour before baking to help.
- → How long can I keep these cookies fresh?
- They'll last up to 5 days in a sealed container or stay good in the freezer for 3 months.