Potato Flake Sourdough Breakfast Cookies
These soft and hearty potato flake sourdough breakfast cookies are packed with whole grains, oats, seeds, dried fruit, and applesauce for an easy make-ahead breakfast the whole family can enjoy.
Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup freshly milled flour or whole wheat flour
- 1/2 cup dried cranberries raisins, or other dried fruit
- 1/2 cup unsalted pumpkin seeds pepitas or other nuts/seeds
- 1/4 cup ground flaxseed
- 1 tablespoon chia seeds
- 1 tablespoon quinoa
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 1/2 cup unsweetened applesauce
- 1/3 cup active or discard potato flake sourdough starter
- 1/4 cup liquid sweetener honey, maple syrup, date paste, etc.
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Combine the dry ingredients. In a large mixing bowl, stir together the oats, flour, dried fruit, pumpkin seeds, flaxseed, chia seeds, quinoa, cinnamon, and salt.
- Add the wet ingredients. Add the melted coconut oil, applesauce, potato flake sourdough starter, liquid sweetener, egg, and vanilla. Stir until thoroughly combined.
- Ferment. Cover the bowl and allow the mixture to ferment on the counter at room temperature for approximately 8 hours.
- Preheat the oven. After fermentation, preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Scoop and shape. Stir the mixture, then scoop approximately 1 tablespoon per cookie onto the prepared baking sheet. Gently press each portion into a thick, round cookie shape. The cookies will not spread much during baking.
- Bake. Bake for about 12 minutes, or until the cookies are set and lightly golden around the edges.
- Cool. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
Freshly milled flour or regular whole wheat flour can be used. Soft white wheat works especially well for a softer texture.
Swap the dried fruit and nuts/seeds for your family's favorites while keeping the overall quantities about the same.
Honey, maple syrup, date paste, or another similar liquid sweetener can be used.
The consistency may vary slightly depending on the flour and liquid sweetener used.
These cookies do not spread much, so shape them to your desired size and thickness before baking.
Store cooled cookies in an airtight container in the refrigerator, or freeze for longer storage.
Swap the dried fruit and nuts/seeds for your family's favorites while keeping the overall quantities about the same.
Honey, maple syrup, date paste, or another similar liquid sweetener can be used.
The consistency may vary slightly depending on the flour and liquid sweetener used.
These cookies do not spread much, so shape them to your desired size and thickness before baking.
Store cooled cookies in an airtight container in the refrigerator, or freeze for longer storage.