Looking for a way to use up your sourdough discard? These easy sourdough discard oatmeal cherry cookies with a hint of lavender are a go to treat! The perfect balance of chewy and soft, these cookies are sure to please.
Ingredients for Oatmeal Cookies
2 cups of gluten free oats
1 cup of softened butter
1 cup of brown sugar
1/2 cup of honey
2 eggs (room temperature)
1/2 cup of sourdough discard
1 cup of coconut flour
1 cup of gluten free flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon of almond (or vanilla) extract
3/4 cup fresh cherries pitted and quartered
1 teaspoon fresh dry lavender
Instructions to make Oatmeal Cookies
Mix together dry ingredients. In medium size mixing bowl combine Gluten Free flour, coconut flour, gluten free oats, baking soda and salt. Whisk. Set aside.
In large mixing bowl or standing mixer cream together, honey, brown sugar, and softened butter. Then, mix together until light and fluffy.
Add eggs one at a time.
Once the eggs are mixed in, add sourdough discard and extract of choice.
Add dry ingredients one cup at time until dough is a soft somewhat tacky consistency.
Mix in cherries and fresh lavender.
Place dough in refrigerator for 45 minutes.
Preheat oven to 350
Line a cookie sheet with parchment paper.
Scoop cookies onto the cookie sheet. Leave about 2.5 inches between cookies.
Press cookies lightly to flatten them a little bit.
Bake for 12-15 minutes or until golden brown.
Then allow cookies to cool before transferring to a wire cooling rack.
Here are some great ideas of other options for oatmeal cookies besides cherry and lavender:
chocolate chips
raisins
macadamia nuts
dried cranberries
walnuts
blueberries
To store your sourdough discard oatmeal cherry cookies, place them in an airtight container for up to 5 days.
You can use all purpose flour in place of the coconut and gluten free flour. I just try to limit my gluten intake as much as possible because I find it causes inflammation in my body and I feel better when I don’t over do it.
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Sourdough Discard Oatmeal Cherry Cookies
Looking for a way to use up your sourdough discard? These easy oatmeal cherry cookies with a hint of lavender are a go to treat! The perfect balance of chewy and soft, these cookies are sure to please.
Ingredients
- 2 cups of gluten free oats
- 1 cup of softened butter
- 1 cup of brown sugar
- 1/2 cup of honey
- 2 eggs (room temperature)
- 1/2 cup of sourdough discard
- 1 cup of coconut flour
- 1 cup of gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon of almond (or vanilla) extract
- 3/4 cup fresh cherries pitted and quartered
- 1 teaspoon fresh dry lavender
Instructions
Mix together dry ingredients. In medium size mixing bowl combine Gluten Free flour, coconut flour, gluten free oats, baking soda and salt. Whisk. Set aside.
In large mixing bowl or standing mixer cream together, honey, brown sugar, and softened butter. Mix until light and fluffy.
Add eggs one at a time.
Once the eggs are mixed in, add sourdough discard and extract of choice.
Add dry ingredients one cup at time until dough is a soft somewhat tacky consistency.
Mix in cherries and fresh lavender.
Place dough in refrigerator for 45 minutes.
Preheat oven to 350
Line a cookie sheet with parchment paper.
Scoop cookies onto the cookie sheet. Leave about 2.5 inches between cookies.
Press cookies lightly to flatten them a little bit.
Bake for 12-15 minutes or until golden brown.
Allow cookies to cool before transferring to a wire cooling rack.
Notes
Cherries and lavender can be replaced with raisins, nuts or chocolate chips.
Store cookies in a airtight container for up to 5 days.
