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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.
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Prep Time 15 minutes
Cook Time 22 minutes
Servings: 40 cookies
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

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

Notes

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.