Ingredients
Scale
- 100 g unsalted butter/baking spread
- 175 g light brown soft sugar
- 100 g unfed sourdough discard
- 1 medium/large egg
- 1 tsp vanilla extract
- 135 g plain flour
- 150 g rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 tsp bicarbonate of soda
- 200 g raisins
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large bowl, cream together the unsalted butter and light brown soft sugar until light and fluffy.
- Mix in the unfed sourdough discard until well combined.
- Add the egg and vanilla extract, and mix until smooth.
- In a separate bowl, combine the plain flour, rolled oats, ground cinnamon, sea salt, and bicarbonate of soda.
- Slowly add the dry ingredients to the wet mixture, combining thoroughly.
- Fold in the raisins until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of the dough onto the prepared baking tray, spacing them about 2 inches apart.
- Bake in the preheated oven for 12 minutes, or until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack.
Notes
Ensure your sourdough discard is not too old; fresh discard works best for flavor.
You can substitute raisins with other dried fruits for variety.
Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.