Sourdough Crumble Cookies

Ingredients

• 1/4 cup Active Sourdough Starter (fed, bubbly)
• 1 cup Whole Wheat Flour (sifted)
• 1/2 cup Rolled Oats (old-fashioned)
• 1/4 cup Unsalted Butter (softened)
• 2 tbsp Honey (raw)
• 1 piece Egg (large, room temperature)
• 1 tsp Ground Cinnamon (freshly ground)
• 1/2 tsp Baking Soda (sifted)
• 1/4 tsp Salt (fine sea salt)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Mix Dry Ingredients

   In a mixing bowl combine whole wheat flour, rolled oats, baking soda, salt, and ground cinnamon. Stir until evenly distributed.

   Time: PT5M

3. Cream Butter and Honey

   In a separate bowl, beat the softened butter with honey until the mixture is light and fluffy.

   Time: PT3M

4. Add Egg and Sourdough Starter

   Add the egg and the active sourdough starter to the butter‑honey mixture and mix until just combined.

   Time: PT2M

5. Combine Wet and Dry

   Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just incorporated. The dough will be thick and a bit sticky.

   Time: PT3M

6. Portion Dough

   Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart.

   Time: PT5M

7. Bake Cookies

   Bake in the preheated oven for 12 minutes, or until the edges are lightly golden and the tops have a subtle crumble.

   Time: PT12M

   Temperature: 350°F

8. Cool and Serve

   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

20g

Fat

6g

Fiber

2g