Name: Sourdough Oat Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 3 h
Yield: 10 servings (approx. 540g baked)
Cuisine: Sourdough
Ingredients: 130 g Sourdough Starter (Active or Discard); 130 g Rolled Oats (slightly ground); 130 g Oat Flour; 50 g Melted Butter or Coconut Oil; 70 g Peanut Butter; 90 g Sweetener (Sugar, Erythritol, Syrup or Mashed Banana); 2 g Pinch of Salt; 1.5 tsp Spices (Cinnamon, Vanilla, Cocoa); 60 g Optional Extras (Dark Chocolate chips, Raisins, Nuts)

Back

Sourdough Oat Cookies

Nutritious, crispy sourdough oat cookies made with peanut butter, rolled oats, and warm spices. Perfectly customizable and naturally fermented.

Prep Time

15m

Active Time

15m

Flours

Sourdough Math

YieldPortion: 1x

Starter Amount

Adjust the starter amount to scale the recipe.

Ingredients

Sourdough Starter (Active or Discard)

130g

Rolled Oats (slightly ground)

130g

Oat Flour

130g

Melted Butter or Coconut Oil

50g

Peanut Butter

70g

Sweetener (Sugar, Erythritol, Syrup or Mashed Banana)

90g

Pinch of Salt

Spices (Cinnamon, Vanilla, Cocoa)

1.5tsp

Optional Extras (Dark Chocolate chips, Raisins, Nuts)

60g

Estimated Baked Weight

Actual weight depends on oven time and temperature.

~530g

Required Tools

Large Mixing Bowl

Baking Tray

Autolyse

Refined flours absorb water quickly but need time for gluten to align without acid interference.

Learn More →

Steps

Mixing: Combine dry ingredients with spices in a bowl. Add melted butter, peanut butter, and your sourdough starter. Knead into a thick, uniform dough.

Resting: Cover the bowl and refrigerate for at least 2-3 hours (or overnight) so the oats hydrate and the sourdough ferments.

Shaping: Roll dough into small balls and place them on a baking sheet lined with parchment paper.

Pro Shaping Tip: Flatten the dough balls into 0.5 cm thick disks using the bottom of a glass. Place a small piece of parchment paper over the balls before pressing with the glass to prevent sticking and achieve perfect round cookies.

Baking & Cooling: Bake in a preheated oven at 180°C (350°F) for 15-18 minutes until edges turn golden brown. Let them cool completely on the tray to achieve maximum crispiness!

Baker's Insight

"Success lies in temperature control. Ensure your water is around 26°C to wake up your starter during the mix. Patience is your most important ingredient!"

Troubleshooting