These Sourdough Breakfast Cookies come from the lockdown trend of sourdough starters and baking banana bread. It does not seem you have experienced lockdown unless you have baked a loaf of banana bread or have a sourdough starter on the go.

The slow down of work commitments was a good time for myself to attempt a sourdough starter again so I jumped on the bandwagon. Getting a starter going and fed is easy for the first week. The novelty wears off come the second week and keeping it alive and “happy” becomes really tricky when you don’t bake bread that often. There is also a lot of daily discard – the amount of starter you need to remove each day when feeding. Luckily there are many recipe ideas that do not involve baking a loaf of bread and these Sourdough Breakfast Cookies from Tara Jensen looked so good that I wanted to try them.

I tweaked the recipe as I did not have whole wheat flour, wheat germ or maple syrup so just replaced it with cake flour and dark demerara sugar. I added some dark chocolate chips and a teaspoon of instant coffee powder (from when I made these amazing Dalgona Coffee Cheesecakes).

The cookies are delicious and “substantial”, with loads of texture. The nuttiness of the toasted oats and seeds come through, it has a slight sour tang from the sourdough discard and I love the slightly bitter chocolate flavour in the mix.

I hope you enjoy this recipe for Sourdough Breakfast Cookies. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred

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Sourdough Breakfast Cookies

Ingredients

  • 100g rolled oats, toasted and cooled down completely
  • 100g pumpkin seeds, toasted and cooled down completely
  • 100g sunflower seeds, toasted and cooled down completely
  • 100g flour
  • 70g dark chocolate, roughly chopped
  • 35g flax seeds
  • 1 tsp instant coffee powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 200g butter at room temperature
  • 100g dark demerara sugar
  • 100g sourdough discard
  • 1 banana, mashed
  • 1 tbsp vanilla extract

Instructions

  1. Combine the toasted oats, pumpkin and sunflower seeds, flour, dark chocolate, flax seeds, baking soda, salt and nutmeg and give it a stir
  2. Place the butter, sugar, sourdough, banana and vanilla in a large bowl of a stand mixer and beat for about 10 minutes until light and fluffy (the mixture will start off curdled, just keep beating until combined and fluffy)
  3. Mix in the dry ingredients until well combined
  4. Place the mixture in the fridge for at least an hour
  5. Preheat the oven to 180 degrees C
  6. Place spoon fulls of the batter (use an ice cream scoop) on a lined baking tray and bake the cookies for 15 minutes
  7. Remove from the oven and flatten the cookies with a spatula
  8. Put back in the oven and bake for another 10 minutes or until cooked through and dark golden brown
  9. Remove from the oven and let the cookies cool completely before storing in an airtight container
  10. Makes about 14 cookies
  11. Adapted from Tara Jensen
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