Crumbly and flavorful sourdough cookies.
These cookies essentially combines two classics: peanut butter and oatmeal raisin. Instead of peanut butter this version ups the flavor with almond butter instead. They also benefit from the added flavor of sourdough starter. With nut, oats, and dried fruit, they manage to be crunchy, crumbly, and chewy, all-in-one.
Almond Butter & Oatmeal Sourdough Cookies
Reminiscent of the crumbly, crunchy, and salty-sweet classic peanut butter cookie this variation elevates the flavor with almond butter, almonds, and oats. Whole wheat flour and sourdough starter also add to the deep, nutty flavor of these snackable cookies. The optional figs add a nice bit chew (and could be swapped for any dried fruit you like).
Ingredients
- 312 grams (2 cups) whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 70 grams (1/2 cup) almonds
- 40 grams (1/2 cup) old fashioned rolled oats
- 113 grams (1 stick) unsalted butter room temperature
- 132 grams (2/3 cup) granulated sugar
- 125 gm grams (1/2 cup) almond butter
- 80 gm grams (1/3 cup) sourdough starter unfed/discard, 100% hydration
- 2 large eggs
- 1 tsp almond or vanilla extract
- 100 grams (about 6) dried figs chopped (optional)
Instructions
- In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside. In a blender or food processor pulse almonds and oats several times to get a mixture of big and small pieces. Set aside.
- In a large bowl or the bowl of a stand mixer beat together butter and sugar on medium speed until light and fluffy, about 5-6 minutes. Mix in eggs one at a time, then almond or vanilla extract. Scrape down the sides of the bowl then mix in almond butter and sourdough starter. Gradually mix in dry ingredient mixture. Scrape down the side of the bowl again then add in almond-oat mixture and figs if using. Mix to combine and transfer dough to the fridge to chill for about 15 minutes.
- Preheat oven to 350°. Line two baking sheets with parchment paper.
- Form cookie dough into golf ball sized balls with the palms of your hands. Place on prepared baking sheets about 2 inches apart. Flatten each cookie by pressing down with a fork in a crosshatch pattern. Bake for 10-12 minutes until cookies appear mostly set. Allow to cool on the sheet pan for 5 minutes then transfer to a wire rack.
Notes
Leave butter at room temperature for about 30 minutes before using.
