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Sourdough Oatmeal Maple Cookies – delicious & healthy! With maple syrup, whole wheat flour & sourdough, these make a tasty & healthy treat.

We love all things sourdough in our house. I hardly ever do any baking, that does not involve sourdough & the fermentation process. And cookies are no different! I first made this oatmeal cookie recipe when I was preparing for postpartum time. I tripled the original recipe, made one batch right away, and froze the other two batches so that we could have frozen cookies to pop in the oven after the baby arrived. These healthy oatmeal cookies use maple syrup instead of sugar, as well as whole wheat flour and sourdough discard. I know you will love these sourdough cookies and this will quickly become a favorite recipe like it has for my family. 

Why You Will Love this Recipe:

• Wholesome Ingredients: I love that this Sourdough Oatmeal Maple Cookies recipe has a short ingredient list and that all the ingredients are whole foods rich in nutrients. It makes for a healthier cookie, which the whole family can enjoy!
• Great way to use extra sourdough starter: I don’t know about you, but since I started my sourdough journey, I always seem to have an excess of discard. Finding new sourdough discard recipes always feels like a win! 
• Healthier: Thanks to using maple syrup instead of sugar and adding in all the benefits of sourdough & fermentation, these cookies are a healthier alternative to conventional cookies. I feel good about offering those as an occasional treat to my son and even enjoying them myself! 
• Freeze for later: This recipe is perfect for freezing and using later. Whenever I’m making a recipe that lends itself to freezing, I double or triple the recipe and store the extras in my freezer. That way, when my family feels like having cookies but there’s not enough time to make the batter, I have some to simply pop in the oven & have a delicious treat ready in just 10 minutes. 
• Flexible: While the main ingredients are a must, you can pick whatever you have on hand as optional add-ins. Raisins, dark chocolate chips, nuts, or even peanut butter work great with these cookies. 
• Flavor: The maple syrup adds a delicious maple flavor to this cookie recipe that I love, especially around the holidays. It goes very well with a nice cup of coffee. 

​Tools 

Instructions:

1. Mix Wet Ingredients – Add softened butter & maple syrup to the bowl of your stand mixer. Whisk for a few minutes until combined, then add eggs and vanilla extract. Lastly gently stir in sourdough starter, making sure not to overmix. 
2. Mix Dry Ingredients – In a large mixing bowl, mix flour, baking soda, cinnamon, salt, oats, and whatever else you’re​ adding. I usually opt for raisins or chocolate chips. Mix well with a wooden spoon. 
3. With the paddle attachment on, gradually mix the dry ingredients into the wet. Mix until well combined and set aside. 
4. Leave out at room temperature for a couple of hours, but preferably overnight. This will allow for the sourdough fermentation process to take place. 
5. Place in fridge 30mins – 1 hour before baking. 
6. Preheat oven to 350F (180C). 
7. Grab your parchment-lined baking sheet. Using a cookie scoop or spoon make small balls of cookie dough and place a few inches apart on the cookie sheet. 
8. Bake for 10-12 minutes, or until the edges start to golden brown. 
9. Leave the sourdough oatmeal cookies on the cookie sheet for a few minutes, before transferring them to a wire cooling rack
10. Store in an air-tight container or cookie jar. 

FAQ

Tips:

• You can use sourdough discard or active starter that has been fed
• If you want these cookies to be even more easily digestible, allow for an extra long fermentation period. I like to leave mine overnight at room temperature.
• For a chunky, chewy texture and easier manipulation, place your dough in the fridge 30mins – 1 hour before baking
• Make sure to set dough out on the counter for a few minutes before baking 
• If you want to freeze some cookie dough for later, make sure to double or triple this recipe
• Before freezing, make cookies into balls and stack them on a parchment paper-lined cookie sheet. Wrap in plastic wrap and place in freezer for 24 hours. After this time has passed, you can take it out of the freezer, remove it from the cookie sheet, and store it in a ziplock bag inside the freezer. 
• Use old-fashioned rolled oats or similar, not instant oats. The texture will be better. 
• You can add in maple extract for extra strong maple flavor. However, I find that using pure maple syrup usually makes them taste amazing.