If you love cookies with some heft and crunch like my household, you will unquestionably love sourdough oatmeal walnut cookies. The chewy texture of oats, the crispy feel of walnuts, and the heartening whiff of nutmeg are all you need to start the day happy!
It is in the past few weeks that I've gotten serious about baking with sourdough. It's not as if I haven't used sourdough discard before. I have.
But when it comes to baking bread the journey has been eventful, exciting, and humbling. Case in point: the boules I baked.
But that doesn't mean I’ve given up. While the starter's being fed and used for baking breads, I'm finding creative ways to use the discard!
This time it was cookies, the ever-popular snack in my home. I decided on sourdough oatmeal walnut cookies because I was recently gifted an enormous bag of California walnuts, and I wanted to put them to good use.
What's sourdough starter discard?
A quick refresher for anyone new to sourdough:
When you keep a sourdough starter at home, you have to feed it. With every feed, you remove some part of it (else you'll end up with a mountain of sourdough starter).
This eliminated part is called sourdough starter discard, and chucking it in the bin is not an option because I follow a zero-waste policy in my kitchen.
So, every time the discard pile reaches a dangerous limit, I use it for cooking or baking like with these sourdough oatmeal walnut cookies.
How to Make Sourdough Oatmeal Walnut Cookies?
I sift together flour, salt, baking soda, coconut sugar, nutmeg, and coarsely ground rolled oats (I used my coffee grinder to crush the oats). Because these sourdough oatmeal walnut cookies are vegan, I replaced the egg with psyllium husk, or as it is commonly known, Isabgol. The husk binds the ingredients and holds them together exceptionally well. As a result, the cookies don't have that crumbly texture.
FYI, I have used Isabgol before for my strawberry & rosemary scones, and the result was delightful. You cannot taste Isabgol at all.
But if you are still skeptical (or don't have it), swap it with flax egg by mixing a tablespoon of ground flaxseed with 3 tablespoons of water. Let it chill in the fridge for at least 15 minutes and then add it.
Keeping the dry ingredients aside, in another bowl, I quickly mix soy milk, coconut oil, vanilla extract, and the sourdough starter discard.
Once they are whisked well, I add the dry ingredients to the wet to make the dough. This I top with walnuts, one of the most effective superfoods you can indulge in to improve health.
Walnuts contain fats (the good kind), iron, selenium, calcium, zinc, vitamin E, and some B vitamins. If you're a vegetarian, then they are one of the few sources you have of omega-3 – the magical fatty acid that boosts mood and keeps the heart in check.
I also mixed-in a handful of chocolate chips because I was needlessly apprehensive that the children might not like the cookies without them. The little man put paid to that worry after one bite of these hearty, gooey goodness.
The rambling point I'm trying to make here is that chocolate chips are not the heroes of the cookies. They are an after-thought, and entirely optional!
Baking the sourdough oatmeal walnut cookies
Fat, chunky treats that satisfy the soul with one nibble, that what I wanted with sourdough oatmeal walnut cookies. The idea was to savor a whole bunch of textures with every mouthful.
So, before I slid them in the oven, I refrigerated the dough for 15 minutes. Once it was cold, I scooped it on a lined sheet and then baked. But if you prefer thinner and crispier cookies, flatten them before baking and add a minute or two to the oven time.
These sourdough oatmeal walnut cookies are vegan and dairy-free but I did use whole wheat flour. If you wish to make them gluten-free too, switch to buckwheat flour with eyes closed and look for certified gluten-free oats.
Instead of the 70% dark chocolate chips, you can use cranberries as I did for my ginger cranberry oatmeal ones.
These cookies definitely need a crunch, so instead of walnuts, use any chopped nuts your family enjoys the most.
You can replace the coconut sugar with white or brown sugar. If you don't have coconut oil, then melted and cooled butter is a great substitute. I won't recommend any other oil because I am clueless about what consistency it will give to the cookies.
Dig into sourdough oatmeal walnut cookies
These cookies are not your usual light-as-air affair. They are soft-baked, wholesome, hearty cookies with a stunning nutty flavor.
Don't let the chocolate chips fool you; I'll happily serve the soft, chewy cookies for breakfast!
All in all, sourdough oatmeal walnut cookies are deliciously healthy treats that you don't feel guilty about indulging. Besides, any resistance to temptation is all but futile.
I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!
Sourdough Oatmeal Walnut Cookies
- 1 cup Coarsely ground Oats I ground rolled oats in my coffee grinder
- 1 cup Wholewheat flour
- 1 tsp Baking soda
- 1/8 tsp Salt
- 1 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
- 1 tbsp Psyllium husk
- 1/2 cup Coconut sugar
- 1/3 cup Sourdough starter
- 1/3 cup Coconut Oil or melted butter
- 1/4 cup Soy milk You can use any milk of your choice
- 1 tsp Vanilla extract
- 1/2 cup Walnuts, coarsely chopped
- 1/3 cup Dairy free chocolate or Dark chocolate (70%) chips Optional
- In a large bowl, combine all the dry ingredients - oats, wholewheat flour, baking soda, salt, cinnamon powder, nutmeg powder, psyllium husk and coconut sugar.
- Whisk the ingredients well to make sure there are no lumps.
- In another small bowl, mix the sourdough starter, soy milk, coconut oil and vanilla extract well.
- Pour the wet ingredients over the dry ones and mix well.
- Fold in the walnuts and chocolate chips ( if using).
- Chill this dough for 15-20 minutes.
- Preheat your oven to 180C. Line a baking tray with silpat or parchment paper.
- Scoop out the dough using an icecream scoop or 2 spoon onto the bakingtray.
- If you want thinner, crispier cookie, flatten them a bit before baking.
- Bake the cookies for 12-14 minutes. For a crispier cookie, bake for another 2 minutes.
- Let the cookies rest on the baking tray for 5-10 minutes, before transferring them on a cooling rack.
- Store the cooled cookies in an airtight container.