Easy Mini Sourdough Discard Oat & Chocolate Chip Cookies
Description
These mini cookies are a perfect way to use up sourdough starter discard for a naturally tangy twist on a classic treat. Packed with oats, walnuts, and chocolate chips, they are lightly sweetened with brown sugar and made with a blend of all-purpose and whole wheat flours. The key technique is alternating flour with oil so the dough absorbs it properly, resulting in tender, golden cookies. Baked at 350°F for just 15 minutes, they are ready in no time.
Ingredients
- ¾ + 2 tablespoons all-purpose flour ¾ cup plus 2 tablespoons (110g)
- ¾ + 2 tablespoons whole wheat flour ¾ cup plus 2 tablespoons (100g)
- ⅓ + 2 tablespoons brown sugar ⅓ cup plus 2 tablespoons (90g)
- ⅓ cup sourdough starter discard 50g, broken into pieces
- ½ cup rolled oats 40g
- 3.5 tablespoons peanut oil 50g
- 1 egg
- ½ cup walnuts 50g, roughly chopped
- ⅓ cup chocolate chips 50g
- 1 pinch salt
- 1 pinch baking soda
Instructions
- Place the sourdough discard, broken into small pieces, in a bowl. Add the egg and brown sugar, then begin mixing with a wooden spoon.
- Combine the all-purpose flour, whole wheat flour, oats, peanut oil, salt, and baking soda. Add the chocolate chips and chopped walnuts at the end. Be careful not to add all the oil at once — alternate a little flour with a little oil, mix until fully absorbed, then repeat until all the flour is incorporated.
- Knead quickly with your hands until the dough comes together into a smooth, homogeneous mass. If needed, add 2 tablespoons of milk or water to make the dough easier to work with.
- Form small balls and flatten them slightly.
- Bake at 350°F (static/conventional mode) for 15 minutes. If using a convection fan oven, bake at 325°F.
Notes
- Do not add all the oil at the end — alternate it with the flour so it absorbs properly into the dough.
- If the dough feels too stiff, add 2 tablespoons of milk or water to loosen it.
- For a convection fan oven, reduce the temperature to 325°F.
- These are mini cookies, so keep an eye on them during the last few minutes of baking to avoid over-browning.