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

Ingredient Substitutions

• Instead of Active Sourdough Starter: Yogurt, Buttermilk
• Instead of Whole Wheat Flour: All-Purpose Flour
• Instead of Rolled Oats: Quick Oats
• Instead of Unsalted Butter: Margarine, Coconut Oil
• Instead of Honey: Maple Syrup, Agave Nectar
• Instead of Egg: Flax Egg
• Instead of Ground Cinnamon: Nutmeg
• Instead of Baking Soda: Baking Powder (use double amount)

Equipment Needed

• Mixing Bowl
• Hand Mixer or Wooden Spoon (optional)
• Baking Sheet
• Parchment Paper
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Step 5: Combine Wet and Dry – overmixing will make the cookies tough.
• Step 7: Bake Cookies – watch the time closely to avoid over‑browning.

Chef Tips from the Video

• For extra crunch, sprinkle a pinch of coarse sea salt on top before baking.
• Add a handful of chopped nuts or dried fruit for variation.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a zip‑top bag for up to 2 months.

Room temperature: Can be kept at room temperature for 2‑3 days in a sealed jar.

Make-Ahead Tips

• The dough can be refrigerated for up to 24 hours before baking.
• Baked cookies freeze well; reheat briefly in the oven before serving.