These delicious healthy sourdough oatmeal cookies with honey have a chewy texture and are full of the classic flavors of a good oatmeal cookie!
Why you should make these healthy sourdough oatmeal cookies with honey
This recipe came about because I was on the hunt for a healthier oatmeal cookie that used honey as the only sweetener, and contained no sugar. I had a really hard time finding one even though I looked around a lot. Plus I wanted the healthy addition of sourdough in the cookie. So I set out to create my own. I couldn’t be any happier with the results! These cookies are the perfect chewy, honey flavored, oat cluster cookie I was longing for, with a hint of tang from the sourdough.
These cookies have a delightful chewy texture and contain no white sugar or brown sugar. The only sweetener is the honey. This is a great recipe if you are wanting to make something sweet but yet nutritious and healthy for your children. You can feel good about these cookies as your children devour them up!
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What kind of sourdough starter should be used:
I used sourdough discard but if it is freshly fed sourdough starter that will work, too.
Using active sourdough starter just might add more tang in the cookie, and the dough would ferment faster if you are letting it sit before baking.
Health benefits of sourdough oatmeal cookies with honey:
This cookie is loaded with healthy and nutritious foods and reasons to eat them! Not just the sourdough, but the oats and honey comtaina numerous health benefits for you!
Sourdough: If you are on a sourdough kick, then by all means please give this recipe a try! Some of my other favorite sourdough recipes are Sourdough Apple cobbler in the slow cooker and sourdough chicken pot pie in the slow cooker. Sourdough has so many health benefits; easier to digest, addictive tangy taste, full of vitamins and probiotics due to the fermentation process, plus so much more! Do you’re own research on the numerous health benefits of sourdough.
Oats: Oatmeal is a good source of carbs. Did you know that oatmeal is a complete protein source? No wonder it has become a staple in the United States and many other places as a healthy breakfast food.
Oats are also known to lower blood sugar and cholesterol levels as well as contains B vitamins, healthy fiber, minerals and antioxidants.
Honey:
- It is anti-inflammatory
- It contains antibacterial and antioxidant agents
- It can ease cough and cold irritations
Tips for making healthy sourdough oatmeal cookies with honey:
The cookie dough needs to be refrigerated for at least an hour or two. If you leave it in the fridge longer then that, like for up to 3 days, that is fine too and actually helps to add more tang to the cookie from the fermentation. Plus you get added health benefits from the longer fermentation.
Flatten the cookies slightly before placing the pan into the oven. The cookies barely spread as they bake.
Allow the cookies to cool on the baking pan for about 5 minutes before transferring to a cooling rack.
Allow the cookies to cool to room temperature before storing.
How long do these cookies last?
These cookies last about a week on the counter, and after that place in the fridge for up to another week.
How to store these healthy sourdough oatmeal cookies with honey
Store in an airtight container, your favorite cookie jar, glass jar, or ziplock bag for about a week. After that you may want to place them in the fridge or freezer.
Can you freeze these cookies?
Yes you can freeze these cookies. The dough can be frozen in individual mounds or you can bake, then freeze.
To freeze cooke dough:
Using a small cookie scoop, place dough balls onto a parchment paper or silicone mat lined baking pan/cookie sheet. Do not flatten the dough balls. Place the pan in the freezer for about 2 hours. Remove and place the dough balls into a ziplock bag. To bake, place the frozen dough balls onto a prepared baking pan/cookie sheeet, and bake according to the recipe directions. Some people like to flatten frozen cookie dough balls a few minutes after they are popped into the oven, and some people don’t. Frozen cookie dough will last 4-6 months.
To freeze cookies after they are baked:
Allow the cookies to cool to room temperature. Then carefully place the cookies into a ziplock bag and place in the freezer. Frozen cookies will last 2-4 months usually before becoming freezer burnt.
Tools you will need for this sourdough cookie recipe:
Cookie sheet
Parchment paper or silicone baking mats (optional but so helpful!)
What kind of flour do these healthy sourdough oatmeal cookies with honey use?
These cookies can be made with all purpose unbleached white flour or a mixture of whole grain flour and white flour. If using straight whole wheat/Kamut or similar whole grain flours, the dough might be a tad bit thicker but it really shouldn’t be noticeable since this is a softer dough.
Can you replace butter with coconut oil?
I have not personally tried this, but since the butter is directed to be melted, there is a good chance that coconut oil would actually work as a suitable replacement! The coconut should be melted, then slightly cooled before adding to the mixing bowl. If you decide to try the swap, let me know how it goes!
How many cookies does this recipe make:
This recipe makes a batch of about 15-20 cookies depending on the size you make them. (Typically if they are on the smaller side you get about 20 cookies).
What kind of oats does this recipe use:
These cookies are made with whole oats, also known as old-fashioned oats or rolled oats.
I have not tried this recipe with quick oats. Do not use instant oats.
What kind of additions to add to these cookies?
Popular favorites are:
- Pecans
- Walnuts
- Raisins
- Dried cranberries
- White chocolate chips
- Milk chocolate chips
- Dark chocolate chips or chunks
- Butterscotch chips
Common combinations are white chocolate chips and dried cranberries, walnuts and chocolate chips, and a mixture of all the chip types.
Ingredients for healthy sourdough oatmeal cookies with honey:
Oats (rolled/whole-not quick)
All purpose flour
baking powder
Baking soda
Sea salt
Egg
Butter
Sourdough starter
Vanilla extract or flavoring
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Recipe for healthy sourdough oatmeal cookies with honey:
1/3 cup honey
3 T melted butter (I usually use unsalted butter)
1 egg
1 tsp vanilla extract or flavoring
1/3 cup sourdough starter ( I used discard)
1 1/4 cup rolled oats (regular whole oats, not the quick oats)
3/4 cup all purpose flour ( I like to use unbleached flour)
3/4 tsp baking powder
1/4 baking soda
1/2 tsp salt
3/4 cup additions (dried cranberries, raisins, nuts, chocolate chips, butterscotch chips, etc)
Instructions:
In a large mixing bowl or the bowl of a stand mixer, place the honey and melted butter. Using a paddle attachment on the stand mixer, or with a hand mixer, whip on medium speed until it is smooth and creamy.
Add the egg and vanilla extract. Then add the sourdough starter. Mix together.
Add the dry ingredients into the wet ingredients. Mix until everything is well combined.
Add the additions to the dough. I like to use a mixture of dark chocolate chunks, butterscotch chips and vanilla chips. Raisins are perfect if you are going for sourdough oatmeal raisin cookies!
Transfer the dough to a bowl that can be covered and placed in the fridge.
Refrigerate the dough for about 2 hours or up to 3-4 days.
When you are ready to bake, prepare a cookie sheet with parchment paper, a silicone mat, or by lightly greasing with a butter wrapper or non stick spray.
Using a small cookie scoop, place dough on the prepared pan with about 1-2 inches of space between each cookie. ( I usually get 12 dough mounds on my baking pan). These cookies do not spread! Gently press down with the back of a wet spoon or with your fingers.
Preheat oven to 375. Bake cookies for about 10-12 minutes. They should be firm and golden brown when they are done baking.
Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to completely cool.
Check out my popular Kamut flour recipes here!
Healthy sourdough oatmeal cookies with honey
These delicious healthy sourdough oatmeal cookies with honey have a chewy texture and are full of the classic flavors of a good oatmeal cookie!
Ingredients
- 1/3 cup honey
- 3 T melted butter (I usually use unsalted butter)
- 1 egg
- 1 tsp vanilla extract or flavoring
- 1/3 cup sourdough starter ( I used discard)
- 1 1/4 cup rolled oats (regular whole oats, not the quick oats)
- 3/4 cup all purpose flour ( I like to use unbleached white flour)
- 3/4 tsp baking powder
- 1/4 baking soda
- 1/2 tsp salt
- 3/4 cup additions (dried cranberries, raisins, nuts, chocolate chips, butterscotch chips, etc)
Instructions
- In a large mixing bowl or the bowl of a stand mixer, place the honey and melted butter. Using a paddle attachment on the stand mixer, or with a hand mixer, whip on medium speed until it is smooth and creamy.
- Add the egg and vanilla extract. Then add the sourdough starter. Mix together.
- Turn the mixer off and add the dry ingredients into the wet ingredients: oats, flour, baking powder, baking soda and salt. Mix until everything is well combined.
- Add the additions to the dough. I like to use a mixture of dark chocolate chunks, butterscotch chips and vanilla chips. Raisins are perfect if you are going for sourdough oatmeal raisin cookies!
- Transfer the dough to a bowl that can be covered and placed in the fridge.
- Refrigerate the dough for about 2 hours or up to 3-4 days.
- When you are ready to bake, prepare a cookie sheet with parchment paper, a silicone mat, or by lightly greasing with a butter wrapper or non stick spray.
- Using a small cookie scoop, place dough on the prepared pan with about 1-2 inches of space between each cookie. ( I usually get 12 dough mounds on my baking pan). These cookies do not spread! Gently press down with the back of a wet spoon or with your fingers.
- Preheat oven to 375. Bake cookies for about 10-12 minutes. They should be firm and golden brown when they are done baking.
- Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to completely cool.
Notes
The dough will be too soft right away to use so it is important to refrigerate it.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
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