Sourdough Discard Chewy Spice Cookies

Makes about 20 to 24 cookies

Ingredients:
220 grams All-purpose flour
40 grams Einkorn flour OR whole wheat/spelt/all-purpose flour
7 grams (1 teaspoon) Baking soda
3 grams (1 teaspoon) Ground cinnamon
½ teaspoon Ground cloves
¼ teaspoon Freshly grated nutmeg
5 grams (1 teaspoon) Grated fresh ginger
3 grams (½ teaspoon) Kosher salt

169 grams Unsalted butter (softened)
200 grams Granulated Sugar (plus more for rolling cookie dough balls)
1 Large egg
50 grams Sourdough discard
30 grams Brown sugar
30 grams Honey

Instructions:

Whisk together flour, spices, baking soda and salt until well combined, set aside. 

Using a hand mixer or stand mixer, cream the butter and granulated sugar and mix until light and fluffy. 

Add egg. 

Add in brown sugar, honey and sourdough discard and mix until well combined.

Place dough for at least 30 minutes in the fridge.

Meanwhile, preheat oven to 190C and line baking sheet with parchment paper.

After dough has chilled, portion out 1 ½ teaspoon sized balls and roll each in granulated sugar. 

Place the balls spaced 5 cm apart on cookie sheets.

Bake for 10-12 minutes or until the edges and bottom have browned but the top of the cookies appear dry but slightly soft.

Remove baking sheet from the oven and allow cookies to cool on the baking sheet for 10 minutes. 

Place cookies on a wire rack to cool completely.

Notes: 
- Do not over bake!...or cookies will turn out crispy.
They will look slightly wet out of the oven, but don’t worry, let them cool and You will have cookies with crispy edges and a nice chewy centre. 
- Don’t skip chilling in fridge or they will flatten out excessively!

Sourdough Discard Chewy Spice Cookies

Makes about 20 to 24 cookies

Ingredients:
220 grams All-purpose flour
40 grams Einkorn flour OR whole wheat/spelt/all-purpose flour
7 grams (1 teaspoon) Baking soda
3 grams (1 teaspoon) Ground cinnamon
½ teaspoon Ground cloves
¼ teaspoon Freshly grated nutmeg
5 grams (1 teaspoon) Grated fresh ginger
3 grams (½ teaspoon) Kosher salt

169 grams Unsalted butter (softened)
200 grams Granulated Sugar (plus more for rolling cookie dough balls)
1 Large egg
50 grams Sourdough discard
30 grams Brown sugar
30 grams Honey

Instructions:

Whisk together flour, spices, baking soda and salt until well combined, set aside. 

Using a hand mixer or stand mixer, cream the butter and granulated sugar and mix until light and fluffy. 

Add egg. 

Add in brown sugar, honey and sourdough discard and mix until well combined.

Place dough for at least 30 minutes in the fridge.

Meanwhile, preheat oven to 190C and line baking sheet with parchment paper.

After dough has chilled, portion out 1 ½ teaspoon sized balls and roll each in granulated sugar. 

Place the balls spaced 5 cm apart on cookie sheets.

Bake for 10-12 minutes or until the edges and bottom have browned but the top of the cookies appear dry but slightly soft.

Remove baking sheet from the oven and allow cookies to cool on the baking sheet for 10 minutes. 

Place cookies on a wire rack to cool completely.

Notes: 
- Do not over bake!...or cookies will turn out crispy.
They will look slightly wet out of the oven, but don’t worry, let them cool and You will have cookies with crispy edges and a nice chewy centre. 
- Don’t skip chilling in fridge or they will flatten out excessively!

Sourdough wholewheat oat cookies.

Sourdough wholewheat oat cookies with white chocolate, dried cranberries, walnut and sesame seeds This whole grain cookie with leftover levain is a keeper!
The recipe doesn’t require a mixer (always a bonus for me, leftover from the time I didn’t have either a handmixer nor a standmixer.
Also good to know: It is lower in sugar than your average cookie, and more filling with all the fiber

Recipe:
45 g wholewheat flour
50 g soft brown sugar
1 ts baking powder
70 g rolled oats
10 g sesame seeds
25 g dried cranberries
40 g white chocolate in chips or chunks
25 g walnuts, chopped
75 g butter
1 tbs honey
60 g sourdough surplus/leftover

Preheat the oven to 180C (350F).
Put a baking sheet
Mix the flour, sugar and baking powder in a bowl with a whisk.
Mix in oats, sesame seeds, cranberries, chocolate and walnuts.
Melt the butter together with the honey in a small saucepan on medium heat.
Turn off the heat and mix in the sourdough.
Whisk until emulgated (it doesn’t look separated).
Add the butter mixture to the flour mixture.
Mix well with a silicon spatula or a spoon.
Make 10-12 balls and put them on the baking sheet.
Flatten the balls to 1 cm (1/2 in). (I don't)
Bake for approximately 15 minutes at 180C or until golden brown.
Loosen the cookies with a spatula right after baking and let them cook on the baking sheet.

Sourdough wholewheat oat cookies.

Sourdough wholewheat oat cookies with white chocolate, dried cranberries, walnut and sesame seeds This whole grain cookie with leftover levain is a keeper!
The recipe doesn’t require a mixer (always a bonus for me, leftover from the time I didn’t have either a handmixer nor a standmixer.
Also good to know: It is lower in sugar than your average cookie, and more filling with all the fiber

Recipe:
45 g wholewheat flour
50 g soft brown sugar
1 ts baking powder
70 g rolled oats
10 g sesame seeds
25 g dried cranberries
40 g white chocolate in chips or chunks
25 g walnuts, chopped
75 g butter
1 tbs honey
60 g sourdough surplus/leftover

Preheat the oven to 180C (350F).
Put a baking sheet
Mix the flour, sugar and baking powder in a bowl with a whisk.
Mix in oats, sesame seeds, cranberries, chocolate and walnuts.
Melt the butter together with the honey in a small saucepan on medium heat.
Turn off the heat and mix in the sourdough.
Whisk until emulgated (it doesn’t look separated).
Add the butter mixture to the flour mixture.
Mix well with a silicon spatula or a spoon.
Make 10-12 balls and put them on the baking sheet.
Flatten the balls to 1 cm (1/2 in). (I don't)
Bake for approximately 15 minutes at 180C or until golden brown.
Loosen the cookies with a spatula right after baking and let them cook on the baking sheet.