Chewy Sourdough Discard Oatmeal Raisin Cookies

Use up your sourdough discard in this easy-to-follow sourdough discard oatmeal raisin cookie recipe.

Perfect for kitchen adventures with young ones, these cookies are not just fun to make but also a guaranteed crowd-pleaser!

– sourdough starter – coconut oil – cane sugar – brown sugar


In a large bowl, mix wet ingredients - sourdough discard, melted coconut oil, cane sugar, brown sugar, and milk.

Gradually add dry ingredients - oats, flour, baking soda, and sea salt. Mix until just combined. Stir in raisins.

Refrigerate dough overnight for best results. If you are in a pinch, you can refrigerate the dough for a shorter period but don't go below 1 hour.

The next day, let the dough sit at room temperature for about an hour before you start turning it into cookies.

Preheat oven to 350°F. Line a cookie sheet with parchment paper.

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