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Sourdough Granola Breakfast Cookies – Easy Recipe

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I don’t know about you, but I love a good cookie. I also love the convenience of a grab-and-go food, especially for breakfast. So, I decided to start experimenting in the kitchen to see if I could concoct a healthy breakfast cookie recipe. These sourdough granola breakfast cookies are rapidly becoming a favorite in my home. We love them for both a quick and convenient breakfast, as well as a healthy snack.

Sourdough Granola Breakfast Cookies

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These breakfast cookies are full of clean, healthy ingredients, such as sourdough starter and granola. Sourdough has a wide range of health benefits from promoting good gut health to helping maintain healthy blood sugar.


These cookies use basic ingredients that most people already have on hand. If you don’t already have sourdough starter, don’t worry about hunting any down. It’s super easy to make yourself. Lisa, over at Farmhouse on Boone has great instructions for making your own sourdough starter. One thing I love about sourdough is that you can leave it on the counter for frequent use, or you can store it in the fridge for occasional use.

This sourdough granola breakfast cookie recipe uses only sourdough starter and eggs as wet ingredients. I can’t tell you the number of times I’ve started to make a batch of cookies only to discover that the recipe calls for room temperature butter when all my butter is still in the fridge… Or, the recipe calls for an oil that I don’t quite have enough of. I always have plenty of sourdough starter or sourdough discard on hand, making it a great wet ingredient for most of my baking endeavors.

Flour, salt, brown sugar (OR sugar + molasses), baking soda, baking powder, & eggs are ingredients most people already have sitting in a pantry or cupboard.

Granola may or may not be a supply you regularly have on hand. Although you can certainly use store-bought granola, I like to use homemade granola. This granola recipe would be an excellent choice for making your own granola to use in these cookies.

If using store bought granola, be sure to break up any large chunks before adding to the mixing bowl. You want the granola to be evenly dispersed throughout the dough. This helps avoid any unnecessarily large or hard chunks in the cookies.

Vegan-Friendly Option

For those who might be running low on eggs or who want to make this recipe egg-free, you can easily substitute 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon olive oil for each egg. I’ve used this substitution many times when baking and have always been pleased with the result. This may impact texture or consistency slightly, but your end result will be more or less the same.

Supplies you might need

I love to use my Bosch Stand Mixer for these cookies. I always at least double or triple any recipe when baking. Making a huge batch once a week works much better for me than baking every few days. This dough is very thick and sticky. A powerful mixer with a dough hook attachment is extremely helpful. While you could stir by hand, it will be much harder to mix without using a Bosch or Kitchen Aid stand mixer. If you’re in the market for a stand mixer and you do a lot of double or triple batch baking, I’d strongly recommend using a Bosch, but for lighter use, Kitchen Aid is a great option.

For best results, a digital food scale is a must for this recipe. I use one I’ve had for many years, but this one looks like a great option.

As always, I love to use my Ball Mason Jars for measuring. These half-gallon jars work great for storing granola, or measuring out flour for large batches of cookies. Both quart and pint jars are also helpful measuring cups for baking.

A few months ago, I added these baking sheets to my collection of baking supplies. I love them because they’re incredibly sturdy. And, I can fit anywhere from 20-24 cookies/sheet depending on the recipe and how much the cookies expand during baking. Baking cookies in larger quantities at once saves a lot of time in the long run.

How to make Sourdough Granola Breakfast Cookies

These cookies are very simple to make. I like to measure out most of my ingredients first so I can just pour and mix all at once. This helps ensure I don’t forget or miss an ingredient or step.

First, preheat oven to 350*F/176*C. Next, measure out flour, granola, sugar, sourdough starter, & chocolate chips (optional).

Then, add sourdough starter, eggs (or egg substitute if making the vegan-friendly, egg-free option), sugar, and molasses*** to the stand mixer. Mix well.

***Brown sugar is just a commercially prepared mixture of white cane sugar and molasses. Rather than buying a bag of brown sugar that is likely to harden before you can use it all, I like to just use white sugar and a drizzle of molasses in place of brown sugar. Just remember – a little molasses goes a long way.

Once sourdough starter, eggs or egg substitute, sugar, and molasses have been well mixed, then add flour, salt, baking soda, & baking powder to your bowl and mix well.

After flour and other dry ingredients are well combined with the wet ingredients, it’s time to add granola and chocolate chips (optional) or other dried fruit (optional). Mix well.

Once granola, chocolate chips and/or extra dried fruit (both optional) have been well incorporated into the dough, you can either chill for 30~ minutes or go straight to baking.

As mentioned above, this dough is extremely thick & sticky. It’s easiest to work with when it’s slightly chilled, but not cold. However, you do not need to chill the dough prior to baking. Line your baking sheet with crumpled and re-flattened parchment paper and then place dough about 2 inches apart.

These sourdough granola breakfast cookies rise nicely but don’t flatten out much during baking. I love this because you can get 24 cookies per sheet on these baking sheets. The more cookies per baking sheet, the less time you spend baking! Be sure to line your baking sheets with crumpled up and then re-flattened parchment paper for no-stick baking and easy clean up.

Finally, bake in preheated oven for 22 minutes or until golden brown. Sourdough cookies take longer than average to bake than most cookies. I’m not really sure why this is – maybe the thick, sticky dough consistency? I don’t know. But, it’s a thing. In my oven, 22 minutes is perfect. For best results, bake 1 pan of cookies at a time. Makes approximately 40 cookies/batch. This recipe doubles or triples very nicely.

Enjoy with a hot, creamy cup of coffee with your favorite natural coffee creamer or a steaming mug of herbal tea.

If you try this recipe, let me know what you think in the comments below!

Easy Sourdough Granola Breakfast Cookie

Full of healthy whole grains, seeds and/or nuts, dried fruit, and a delightful smattering of chocolate, these cookies are a nutrient-rich, sweet but not too sweet, easy breakfast for those busy mornings.
Prep Time 15 minutes
Cook Time 22 minutes
Course Breakfast
Servings 40 cookies


  • 283 g Sourdough Starter or Sourdough Discard (or 1.5-2 cups)
  • 2 eggs ***OR 4TBSP water + 4tsp baking powder + 2 tsp olive oil***
  • 248 g white sugar (about 1-1.5 cups)
  • 2-3 g molasses ***OR omit white sugar and molasses and use just brown sugar
  • 325 g flour (about 2.5 cups)
  • 3/4 tsp baking soda (slightly heaping)
  • 1/3 tsp baking powder (slightly heaping)
  • 1/2-3/4 tsp salt to taste
  • 210 g granola (approximately 1-2 cups)
  • 116 g chocolate chips (optional)
  • dried cranberries (optional)


  • Preheat oven to 350 degrees Fahrenheit.
  • Measure out ingredients by weight.
  • Add sourdough starter or sourdough discard, eggs (or egg substitute mixture), sugar, and molasses to stand mixer with dough hook attachment. Mix well.
  • Add flour, salt, baking soda, & baking powder. Mix well.
  • Add granola.
  • Add chocolate chips and/or dried fruit (if using). Mix well.
  • Chill for about 30 minutes (optional).
  • Crumple up a ball of parchment paper and then flatten out to line baking sheet.
  • Use cookie scoop to measure out dough and place about 2 inches apart on baking sheet.
  • Bake at 350 degrees for 22 minutes or until a light golden brown.
  • Enjoy!


This recipe is best when you can weigh your ingredients using a digital food scale.  I did my best to estimate measurements by volume, and have included those measurements in the recipe, but have personally only used weight measurements for this recipe.  Measuring your ingredients by volume may yield slightly different results.
Keyword All Natural, breakfast cookies, Clean Eating, dairy free, fermented grains, Healthy Breakfast, Healthy Food, sourdough, vegan recipe



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  1. I love these! I have done this recipe several times to suit my mood – sometimes more sweet and sometimes less sweet it has flexibility that I really appreciate. I used the version with the egg but like that she has given me the instructions if I don’t have eggs. I also used store bought granola and different kinds yield a slightly different taste of course. But I always add dried fruit whatever I have on hand (my favorite so far is chocolate chip granola with dried cherry chunks). The recipe was easy to follow and I appreciate all the pictures and look forward to trying more of her recipes!!

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