Are sourdough peanut butter oatmeal cookies healthy?

Yes, they can be! While traditional cookies are a treat, sourdough peanut butter oatmeal cookies offer some surprising health perks. The oats provide fiber and slow-burning carbs, while peanut butter adds protein and healthy fats. The sourdough discard adds natural fermentation benefits, which may aid digestion and reduce gluten sensitivity. For an even healthier version, reduce the sugar and use dark chocolate or dried fruits instead of candy-style chips.

What’s the easiest way to make sourdough peanut butter oatmeal cookies?

The easiest way to make sourdough peanut butter oatmeal cookies is to follow a one-bowl recipe using creamy peanut butter, brown sugar, butter, eggs, oats, and unfed sourdough discard. Mix wet ingredients first, stir in the dry, fold in your oats and chips, chill the dough briefly, and bake at 350°F for 9–11 minutes. It's simple, quick, and doesn’t require any fancy equipment or hard-to-find ingredients.

Can I use sourdough discard in peanut butter cookies?

Absolutely! Sourdough discard works wonderfully in peanut butter cookie dough. It adds moisture, a slight tang, and improves the texture, giving your cookies a soft, chewy finish. In sourdough peanut butter oatmeal cookies , discard also helps balance the richness of the peanut butter and the sweetness of the sugar. Just make sure you’re using unfed, room-temperature starter for best results.

Are there gluten-free versions of sourdough peanut butter oatmeal cookies?

Yes, you can easily make sourdough peanut butter oatmeal cookies gluten-free. Use a certified gluten-free all-purpose flour blend and gluten-free oats. Your sourdough starter should also be gluten-free—typically made from brown rice or sorghum flour. The rest of the ingredients—peanut butter, eggs, sugar, and chips—are naturally gluten-free, making it easy to enjoy these cookies without the wheat.

Sourdough Peanut Butter Oatmeal Cookies – The Best Chewy & Easy Recipe 2025

Sourdough Peanut Butter Oatmeal Cookies

Author: dishrcp
Total Time: 25 minutes
Yield: 40 1x

Description

Rich and chewy sourdough peanut butter oatmeal cookies loaded with chocolate chips—this easy sourdough discard recipe is a crowd-pleaser. Packed with flavor and hearty texture, these cookies stay fresh for days and freeze beautifully.

Ingredients

Scale

1 Cup (260 g) peanut butter-creamy Jiff style
1 1/2 Cups (300 g) firmly packed brown sugar
1 Cup (235 g) butter softened
1 tsp. vanilla
2 large eggs
2/3 Cup (155 g) starter-unfed
2 Cups(250 g) all purpose flour
1 tsp.baking powder
1 tsp.baking soda
1 tsp. salt
2 Cups (180 g) regular oats
2 Cups ( 309 g) semi sweet chocolate chips OR butterscotch chips.

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Instructions

In a large mixing bowl, combine the peanut butter, brown sugar, butter, and vanilla. Beat with a hand mixer until light and fluffy.
Add the eggs and sourdough starter, then mix until the mixture is smooth.
Next, add the flour, baking soda, salt, and baking powder. Mix until fully incorporated.
Use a wooden spoon to fold in the oats. If you’re adding chocolate chips, stir them in now.
Refrigerate the dough for 20 minutes to firm it up.
Scoop the dough onto a greased or parchment-lined baking sheet using a teaspoon or cookie scoop.
Bake at 350°F (175°C) for 9 to 11 minutes, or until the edges are just lightly golden.

Notes

Use a creamy peanut butter like Jif or a similar store-brand for the best texture. Natural peanut butters can make the cookies drier and more crumbly.

Prep Time: 15
Cook Time: 10

Nutrition

Serving Size: 1 cookie
Calories: 67
Sugar: 6g
Sodium: 66mg
Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg

Find it online: https://www.dishrcp.com/sourdough-peanut-butter-oatmeal-cookies-recipe/