Did you know there is a healthy breakfast cookie out there? These long fermented sourdough cookies are not only deliciously satisfying but also packed full of nutritious ingredients to kick-start your day.
Imagine biting into a soft, chewy cookie that is both indulgent and nourishing. Made with freshly milled flour, honey, coconut sugar, and a variety of wholesome add-ins such as oats, raisins, and amaranth these cookies are a guilt-free treat you can enjoy any time.
Why ferment the cookie dough?
One of the unique aspects of these cookies is the long fermentation process. By allowing the dough to ferment for an extended period, the flavors deepen and develop, resulting in a rich and complex taste. Additionally, this fermentation process helps to break down gluten and other hard-to-digest components, making these cookies easier on the digestive system compared to traditional cookies.
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Why is sourdough healthier for you?
In my opinion, sourdough bread is not only a delightful treat but it is also a healthier option when it comes to selecting bread for your daily consumption. Let me elaborate further on the benefits of sourdough bread:
- Natural Yeast and Fermentation: The magic of sourdough lies in its natural yeast. When you create a sourdough starter, it becomes a home for wild yeast and lactobacillus bacteria. These organisms work together to create a fermentation process that not only helps the bread rise but also contributes to its unique tangy flavor and texture. As the dough ferments, the yeast feeds on the glucose, resulting in a bread that is lower in sugar compared to conventional store-bought breads that are often loaded with additives and sweeteners.
- Lower Glycemic Index: One of the advantages of sourdough bread is its lower glycemic index. The long fermentation process allows the little lactobacillus to consume a significant portion of the glucose present in the dough. As a result, consuming sourdough bread doesn’t cause your blood sugar to spike rapidly like processed white bread does. This can be beneficial for individuals who are managing their blood sugar levels or looking to follow a low glycemic diet.
- Gluten Digestibility: Another interesting aspect of sourdough bread is its potential for improved gluten digestibility. During the long fermentation process, the lactobacillus bacteria break down a substantial amount of the gluten proteins present in the dough into more digestible forms, such as amino acids. While it’s not a solution for individuals with celiac disease or gluten intolerance, some people with mild sensitivities may find that they can enjoy sourdough bread with fewer digestive issues compared to other bread varieties.
- Nutritional Profile: Sourdough bread can also offer a more favorable nutritional profile compared to some commercially produced bread. The longer fermentation allows for better nutrient absorption, potentially increasing the availability of minerals like zinc, magnesium, and iron from ingredients such as whole grains. Additionally, sourdough bread is often made with minimal or no preservatives, making it a more wholesome and natural choice.
Why are these sourdough breakfast cookies healthier for you?
- These cookies are made with natural sweeteners such as coconut sugar and honey, skipping harmful white granulated sugar.
- The flour and oats are fermented overnight making these cookies easier to digest promoting good gut health.
- In this recipe we are using healthy unique grains such as amaranth. Amaranth is loaded with protein, fiber, manganese, magnesium, phosphorus and iron.
- These cookies are an excellent source of fiber so they will help you keep everything moving smoothly.
What tools will I need to make these sourdough breakfast cookies?
To successfully create these delicious sourdough breakfast cookies, you’ll need a few tools. Here’s a list to ensure you have everything at hand before getting started:
What ingredients will I need for sourdough breakfast cookies?
- Rolled oats
- Sourdough starter
- Freshly milled flour or white flour
- Baking Powder
- Baking soda
- Honey and Coconut sugar
- lack strap molasses
- Popped amaranth
Why I think it’s important to use freshly milled flour
- Freshly milled whole wheat flour is great for your gut health! The bran that is left in your freshly milled flour is acts as a prebiotic which means it feeds the good bacteria in your gut and helps keep it healthy.
- The bran in the flour is an insoluble fiber. This fiber helps you pass stools much easier, and also my aid in passing undigested material quicker.
- There have been studies that say that eating whole grains which includes wheat could lower your risk of colon cancer.
- Flour from the store removes 30% of the wheat kernel. When this is removed they are removing the most nutritious part of the wheat berry!
- The wheat berry contains vitamins and minerals such as vitamin E, folate, fiber, and antioxidants.
- Whole wheat flour from fresh milled flour has a lower glycemic level than white processed flour.
- Read more about this information at nutrimill.com and healthline.com
Here is a link to the wheat berries I use!
Why I chose to get a grain mill
Something that is so very important to me is feeding my family whole foods. I am convicted every time I go with the easiest option. Using store bought white flour regularly was something I was convicted about. I bake all the time, so getting a grain mill was a must. The grain mill I use is called the Nutrimill Classic. The Nutrimill Classic is actually the cheapest grain mill I’ve seen on the market to date, but just because this grain mill is affordable it does not mean that it doesn’t work as well.
This mill has served my family well. I have never had a problem with it. It is clean and efficient. I never have a problem with chunks of wheat in my flour. It comes out soft, and perfect for baking with. It does not heat the flour too much so the freshly milled flout retains its nutrients. The Nutrimill Classic is definitely an electric mill to consider getting if you do not have one already.
There is none holy like the Lord: for there is none besides you; there is no rock like our God. 1 Samuel 2:2
Sourdough Breakfast Cookies – Long Fermented
- 1 stick softened butter
- 150 g honey
- 50 g coconut sugar
- 120 g active sourdough starter
- 145 g freshly milled flour or white flour
- 197 g rolled oats
The next day
- 1 egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tbsp black strap molasses
- 1/2 c raisins
- 1/4 c popped (puffed) amaranth
- In the morning feed your sourdough starter so it will be nice and bubbly when you go to make these cookies.
- When your starter is active you can begin. Add the softened butter, active sourdough starter, honey, coconut sugar, fresh milled flour, and oats into a bowl.
- Mix together until well incorporated. Once thoroughly mixed, cover your bowl and let it sit out on the counter overnight.
- The next morning when you are ready to bake the cookies add the rest of the ingredients and mix well.
- Preheat your oven to 350 degrees, and line a baking sheet with parchment paper.
- Start scooping the cookie dough out onto the baking sheet. When you are finished bake the cookies for 8 to 10 minutes at 350 degrees.
- Check at 8 minutes. Check for browning around the edges of the cookies. Once you see the browning then they are done! Enjoy warm or eat when completely cooled!