Sourdough Oatmeal Raisin Cookies with Walnuts

close up image of a sourdough oatmeal raisin cookie on a wooden table

Sourdough Oatmeal Raisin Cookies with Walnuts

Hearty, wholesome, delicious oatmeal raisin cookies. These cookies are made with sourdough discard, soft whole wheat flour, spelt, raisins, and walnuts. Light sweetness and cinnamon balance the oats and grains, and the walnuts and raisins give each bite extra flavor. These are the perfect after-school/work cookies for when you want a filling and satisfying snack.

Be the first to rate!

Print Pin

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Keyword: cookies, grains, healthy, high fiber, sourdough discard, wheat

Prep Time: 15

Cook Time: 10

Resting Time: 2

Total Time: 2 25

Servings: cookies

Calories: 142kcal

Author: juiceofsevenlemons

Ingredients

115 g Soft Wheat Flour (sub whole wheat pastry flour)
50 g Spelt Flour
150 g Rolled Oats
80 g Brown Sugar adjust as desired
40 g Cane Sugar
120 g Sourdough Discard
100 g Extra Virgin Olive Oil:
1 Egg, large
60 g Yogurt
5 g Baking Soda 1 tsp
3 g Ground Cinnamon 1 tsp
3 g sea salt 1/2 tsp
5 g Vanilla Extract 1 tsp
100 g Raisins: 100 g
50-75 g Chopped Walnuts

Instructions

Wet Ingredients

In a large bowl, combine the brown and granulated sugar with the olive oil and mix well.
Add the egg, yogurt, and vanilla extract. Mix until well incorporated.
Mix in the sourdough discard into the wet ingredients.

Dry Ingredients

In another bowl, mix the soft wheat flour, spelt flour, baking soda, cinnamon, and salt.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in Add-Ins: Gently fold in the oats, raisins, and walnuts until evenly distributed.

Rest & Chill the Dough

Bench rest the dough for an hour to let fermentation begin if you want added benefits of fermentation.
Chill the Dough (optional): Chill the dough in the refrigerator for 60 minutes to overnight for better flavor and texture.

Bake & Cool

Preheat the Oven: Set your oven to 175°C (350°F) for a conventional oven or 160°C (325°F) for convection.
Scoop the dough onto a lined baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown and the centers are still slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition