Servings: 24 cookies
Calories: 142kcal
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
Serving: 37g | Calories: 142kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 0.5g | Sodium: 47mg | Potassium: 92mg | Fiber: 1.6g | Sugar: 8.5g | Vitamin A: 5IU | Calcium: 14mg | Iron: 0.4mg
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