Sourdough Oatmeal Maple Cookies Recipe

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

Course Breakfast

Keyword maple syrup cookies, oatmeal cookies, sourdough cookies

Prep Time 10

Cook Time 12

Additional Time 30

Total Time 52

Servings cookies

Calories 259kcal

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.
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.
With the paddle attachment on, gradually mix the dry ingredients into the wet. Mix until well combined and set aside.
Leave out at room temperature for a couple of hours, but preferably overnight. This will allow for the sourdough fermentation process to take place.
Place in fridge 30mins - 1 hour before baking.
Preheat oven to 350F (180C).
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.
Bake for 10-12 minutes, or until the edges start to golden brown.
Leave the sourdough oatmeal cookies on the cookie sheet for a few minutes, before transferring them to a wire cooling rack
Store in an air-tight container or cookie jar.

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 ziploc 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.