Name: Sourdough Discard Oatmeal Maple Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 3/4 cup (170g) unsalted butter, softened; 3/4 cup (250g) maple syrup; 1/3 cup (80g) sourdough starter discard; 2 eggs; 1 tsp (5g) vanilla extract; 1 cup (120g) whole white wheat flour; 1/2 tsp (2.5g) baking soda; 1/2 tsp (1.5g) ground cinnamon; 1/2 tsp salt (2.5g); 3 cups rolled oats (270g) – not quick oats; 1 cup chopped nuts, raisins, or chocolate chips (roughly 150g)

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Try these delicious sourdough oatmeal cookies with a hint of maple flavor. Easy to make with sourdough discard for a unique twist!

sourdough oatmeal cookies pinterest image

These sourdough oatmeal maple cookies are on my list to make just about every two weeks, when I restock my pantry. The kids love having them on hand as a treat, and I secretly know that they’re actually a pretty healthy snack! It contains no added sugar apart from natural sweeteners and of course anything that’s sourdough is better! This sourdough cookie recipe is perfect for a “kitchen sink” oatmeal cookie – you can add in whatever you have on hand, from chocolate chips for a more decadent cookie, to nuts & seeds for healthier sourdough cookies.

Ingredients

Butter– Use unsalted butter, and opt for grass-fed when possible. Remember to set your butter out of the fridge ahead of time so it’s room temperature.

Maple Syrup – Pure maple syrup brings natural sweetness and is a natural binder for all the ingredients.. You can substitute honey if you like.

Sourdough Starter – you can use active sourdough starter or discard. If using discard, you can adjust the sourness of this granola, by using newer discard for less sour, and older discard for a slightly tangy flavor.

Eggs – use 2 large egg to bind all the ingredients together.

Vanilla Extract – opt for real vanilla extract, or make your own!

Flour – I use whole wheat flour, but all purpose flour will work well too!

Baking Soda- for leavening and to neutralize the acidity of the starter

Cinnamon – Hint of cinnamon lends a warm, aromatic spice to enhance flavor.

Salt – unrefined sea salt is best

Oats – Rolled oats make hearty, chewy cookies. Do not use quick oats.

Nuts & Seeds – A mix of chopped nuts and seeds adds crunch and nutrition. Feel free to add any nuts, raw nuts or seeds of your choice, such as almonds, walnuts, or pumpkin seeds

Chocolate Chips – Want these cookies to be extra decadent? Then throw in some dark chocolate chips. Leave those out if your going for a healthier treat for the whole family.

** Head to the recipe card at the bottom of the page for exact measurements.

Supplies

Large Mixing Bowl
Measuring Cups and Spoons or Kitchen Scale
Spatula
Cookie Sheet
Parchment Paper
Kitchen Aid Stand Mixer
Cookie Scoop (or ice cream scoop)

Instructions

Combine Wet Ingredients – Place softened butter and maple syrup into the bowl of your stand mixer. Blend them together with the whisk attachment for a few minutes until fully mixed, then incorporate the eggs and vanilla extract. Finally, add the sourdough starter, stirring gently to avoid overmixing.
Combine Dry Ingredients – In a large mixing bowl, use a wooden spoon to thoroughly blend the flour, baking soda, cinnamon, salt, oats, and any additional mix-ins you choose, like raisins or chocolate chips.
Using the paddle attachment on your mixer, slowly add the dry ingredients to the wet mixture, blending until everything is well combined, then set the dough aside.
Let the dough sit at room temperature for a few hours, ideally overnight, to allow the sourdough fermentation process to occur. Make sure to cover with plastic wrap so the dough doesn’t dry out.
Chill the dough in the refrigerator covered with plastic wrap for 30 minutes to 1 hour prior to baking if your dough was out on the counter, or if skipping long fermentation.
Preheat your oven to 350°F (180°C).
Prepare a baking sheet lined with parchment paper. Scoop small balls of cookie dough using a cookie scoop or spoon, spacing them a few inches apart on the parchment-lined baking sheet.
Bake for 10-12 minutes, or until the edges begin to turn golden brown.
Allow the sourdough oatmeal cookies to rest on the baking sheet for a few minutes before moving them to a wire cooling rack.

Tips for Making Sourdough Oatmeal Cookies

Soften the Butter Properly: Let the butter sit at room temperature until it’s soft but not melted (about 30-60 minutes)—this ensures it creams well with the maple syrup for a smooth dough.
Don’t Skip Fermentation: Letting the dough rest at room temperature for at least a couple of hours (overnight is best) enhances flavor and digestibility thanks to the sourdough starter—plan ahead for this step.
Chill for Easier Scooping: Refrigerating the dough for 30 minutes to 1 hour firms it up, making it easier to scoop into neat balls and preventing excessive spreading during baking.
Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife—packing it in can lead to dense, dry cookies instead of a chewy texture. Use a kitchen scale for best results.
Mix Gently with Starter: Stir the sourdough starter in lightly to keep its structure intact—overmixing here can deflate it and affect the cookies’ rise.
Customize Add-Ins: Raisins or chocolate chips are great, but try nuts or dried cranberries too—keep the total add-in amount around 1 cup to avoid overwhelming the dough.
Space the Cookies: Place dough balls a few inches apart on the sheet (about 2-3 inches)—they’ll spread a bit, and crowding can lead to uneven baking.
Watch the Bake Time: Start checking at 10 minutes; the edges should be golden brown while the centers stay soft. Overbaking can make them too crisp instead of chewy.
Cool on the Tray: Let the cookies sit on the baking sheet for a few minutes post-bake—they’ll firm up as they cool, making them easier to transfer without breaking.

Storage

Store the cooled cookies in an airtight container or cookie jar at room temperature for up to 1 week. This keeps them soft and chewy, perfect for quick snacking.

For a slightly longer shelf life, place the cookies in an airtight container and refrigerate for up to 2 weeks. Let them sit at room temperature for a few minutes before eating if you prefer a softer texture.

To store longer, arrange the cooled cookies in a single layer in a freezer-safe airtight container or bag (use parchment paper between layers if stacking) and freeze for up to 3 months. Thaw at room temperature for about 30 minutes, or warm frozen cookies in the oven at 300°F (150°C) for 5 minutes for a freshly baked feel.

If you want to bake later, form the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 2-3 extra minutes to the baking time.

FAQs

Yes, sourdough discard works perfectly! It might add a bit more tang and slightly less lift, but the cookies will still turn out chewy and delicious.

You can substitute honey or brown sugar (use 1/2 cup brown sugar + 1-2 tablespoons water for moisture). The flavor will shift—honey is floral, brown sugar is caramel-like—but it’ll still work.

The resting time allows the sourdough starter to ferment the dough, improving flavor and breaking down some of the flour for better digestion. You can skip to a few hours if short on time, but overnight is ideal.

You can, but chilling firms the dough, making it easier to scoop and reducing spread in the oven. Without it, cookies might flatten more—still tasty, just less uniform.

Quick oats will work, but they’ll make the cookies softer since they’re finer. Rolled oats make a chewier cookie—stick with them if possible.

Too much spreading could mean the butter was too soft (almost melted) or the dough wasn’t chilled long enough. Next time, chill for the full hour and ensure butter is just softened.

Yes, use a 1:1 gluten-free flour blend for the flour and certified gluten-free rolled oats. The texture might be slightly softer, but they’ll still hold together well.

Beyond raisins or chocolate chips, try chopped nuts (walnuts, pecans), dried fruit (cranberries, apricots), or even shredded coconut—keep it to about 1 cup total.

Look for golden brown edges with slightly soft centers at 10-12 minutes. They’ll firm up as they cool on the sheet—don’t wait for them to look fully set in the oven.

Yield: 8

Sourdough Discard Oatmeal Maple Cookies Recipe

Try these delicious sourdough oatmeal cookies with a hint of maple flavor. Easy to make with sourdough discard for a unique twist!

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

3/4 cup (170g) unsalted butter, softened
3/4 cup (250g) maple syrup
1/3 cup (80g) sourdough starter discard
2 eggs
1 tsp (5g) vanilla extract
1 cup (120g) whole white wheat flour
1/2 tsp (2.5g) baking soda
1/2 tsp (1.5g) ground cinnamon
1/2 tsp salt (2.5g)
3 cups rolled oats (270g) – not quick oats
1 cup chopped nuts, raisins, or chocolate chips (roughly 150g)

Instructions

Combine Wet Ingredients – Place softened butter and maple syrup into the bowl of your stand mixer. Blend them together with the whisk attachment for a few minutes until fully mixed, then incorporate the eggs and vanilla extract. Finally, add the sourdough starter, stirring gently to avoid overmixing.

Combine Dry Ingredients – In a large mixing bowl, use a wooden spoon to thoroughly blend the flour, baking soda, cinnamon, salt, oats, and any additional mix-ins you choose, like raisins or chocolate chips.

Using the paddle attachment on your mixer, slowly add the dry ingredients to the wet mixture, blending until everything is well combined, then set the dough aside.

Let the dough sit at room temperature for a few hours, ideally overnight, to allow the sourdough fermentation process to occur. Make sure to cover with plastic wrap so the dough doesn't dry out.

Chill the dough in the refrigerator covered with plastic wrap for 30 minutes to 1 hour prior to baking if your dough was out on the counter, or if skipping long fermentation.

Preheat your oven to 350°F (180°C).

Prepare a baking sheet lined with parchment paper. Scoop small balls of cookie dough using a cookie scoop or spoon, spacing them a few inches apart on the parchment-lined baking sheet.

Bake for 10-12 minutes, or until the edges begin to turn golden brown.

Allow the sourdough oatmeal cookies to rest on the baking sheet for a few minutes before moving them to a wire cooling rack.

Notes

Tips

Soften the Butter Properly: Let the butter sit at room temperature until it’s soft but not melted (about 30-60 minutes)—this ensures it creams well with the maple syrup for a smooth dough.
Don’t Skip Fermentation: Letting the dough rest at room temperature for at least a couple of hours (overnight is best) enhances flavor and digestibility thanks to the sourdough starter—plan ahead for this step.
Chill for Easier Scooping: Refrigerating the dough for 30 minutes to 1 hour firms it up, making it easier to scoop into neat balls and preventing excessive spreading during baking.
Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife—packing it in can lead to dense, dry cookies instead of a chewy texture. Use a kitchen scale for best results.
Mix Gently with Starter: Stir the sourdough starter in lightly to keep its structure intact—overmixing here can deflate it and affect the cookies’ rise.
Customize Add-Ins: Raisins or chocolate chips are great, but try nuts or dried cranberries too—keep the total add-in amount around 1 cup to avoid overwhelming the dough.
Space the Cookies: Place dough balls a few inches apart on the sheet (about 2-3 inches)—they’ll spread a bit, and crowding can lead to uneven baking.
Watch the Bake Time: Start checking at 10 minutes; the edges should be golden brown while the centers stay soft. Overbaking can make them too crisp instead of chewy.
Cool on the Tray: Let the cookies sit on the baking sheet for a few minutes post-bake—they’ll firm up as they cool, making them easier to transfer without breaking.

Storage

Room Temperature: Store the cooled cookies in an airtight container or cookie jar at room temperature for up to 1 week. This keeps them soft and chewy, perfect for quick snacking.
Refrigerator: For a slightly longer shelf life, place the cookies in an airtight container and refrigerate for up to 2 weeks. Let them sit at room temperature for a few minutes before eating if you prefer a softer texture.
Freezer: To store longer, arrange the cooled cookies in a single layer in a freezer-safe airtight container or bag (use parchment paper between layers if stacking) and freeze for up to 3 months. Thaw at room temperature for about 30 minutes, or warm frozen cookies in the oven at 300°F (150°C) for 5 minutes for a freshly baked feel.
Dough Freezing Option: If you want to bake later, form the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 2-3 extra minutes to the baking time.