the sourdough oat + date cookie
These dairy-free sourdough oat cookies will melt in your mouth. Packed with chunks of dates & oozing dark chocolate, you can't go wrong.
Ingredients
- 6 dates
- 1 ½ c oats
- ½ c brown rice flour
- ½ c maple syrup
- ⅓ c coconut oil, melted
- ¼ c desiccated coconut
- 3 Tbsp arrowroot flour
- 4 Tbsp coconut sugar
- 2 Tbsp ghee *see note
- 2 flax eggs, 2 Tbsp ground flax + 4 Tbsp water
- 1 ½ tsp vanilla
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp sea salt + a sprinkle to top
- dark chocolate, chopped
- 75 g sourdough discard
Instructions
- Chop the dates (remove the pits if they have them) and dark chocolate, set aside.
- Blend one cup of the oats in a coffee grinder, blender, or small food processor until you reach a flour consistency.
- Once blended, add the oat flour to a medium bowl. Add the remaining whole oats, brown rice flour, desiccated coconut, coconut sugar, cinnamon, baking soda, and sea salt then mix.
- Add the dates and stir to coat – this should help avoid the dates from clumping together. Add the chocolate, followed by the tapioca, mix again, then set aside.
- Mix the flax egg then set aside.
- In a saucepan, melt the coconut oil and ghee over low heat. Once melted, remove from heat and let it cool for a few minutes. Add the maple syrup, sourdough discard, and vanilla, then mix. Pour this mixture into the dry ingredients and give it a good stir. Everything should be well combined.
- Fold in the flax egg – a few folds is plenty, do not over mix this.
- Place in the fridge for 15-20 minutes to let everything infuse together. While they’re in the fridge, preheat the oven to 375F and line a large tray with parchment paper.
- After the time has elapsed, shape the cookies into your preferred size *see consideration #1. Top with flaky sea salt and place in the oven and bake for about 10 minutes. Check on them and see if they need another minute or two. Bake until golden brown and not completely firm – they’ll continue to cook for a few minutes after baking.