Sourdough Oatmeal Raisin Cookies

4.58 from 7 votes

This is a great way to use sourdough discard! These cake-like cookies are delicious and are a hit with kids and grown-ups alike!

Course: Dessert, Snack

Cuisine: American, Kids, Nut-Free, Soy-Free

Keyword: Flax Seed, oatmeal, Pumpkin, raisins, Sourdough, Whole Wheat Pastry Flour

Servings:

Calories: 167kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

14 grams ground flax meal 2 tablespoons
90 grams water 6 tablespoons
170 grams pumpkin puree, or mashed sweet potato 3/4 cup, or even applesauce or other fruit puree
200 grams date sugar or coconut sugar, 1 cup
3 grams salt 1/2 teaspoon
5 grams baking soda 1 teaspoon
5 grams vanilla 1 teaspoon
4 grams cinnamon 1 teaspoon
170 grams sourdough discard or ripe sourdough starter
150 grams rolled oats 1 1/2 cups
175 grams whole wheat pastry flour 1 1/2 cups
200 grams raisins or other dried fruit cherries are delicious in this, 1 1/4 cups

Get Recipe Ingredients

In a small bowl, whisk together ground flax meal and water until frothy. Let stand at least 5 minutes to thicken.
In a large bowl or electric mixer, mix together pumpkin puree and date sugar. Add salt, baking soda, vanilla, and cinnamon and mix well to combine. Add thickened flax meal and sourdough discard. Mix on low speed, scraping down sides of bowl to incorporate all wet ingredients.
Stir in oats, flour, and then raisins. Cover and chill dough at least 30 minutes or up to 12 hours.
Heat oven to 375°F. Line baking sheet with parchment or silicone baking sheets. Scoop dough using desired-size scoop (I use a #20, 3.2-tablespoon scoop). Bake 9-18 minutes, depending upon size of your scoop (#20 scoop takes 18 minutes).
Remove to a rack to cool.

Adapted from a recipe from the King Arthur Baking School to be whole food, plant-based, and oil-fee.