Sourdough Discard Spiced Peanut Butter Cookies
These sourdough discard spiced peanut butter cookies are the perfect way to use up your precious left over sourdough starter discard. Not only that, they are packed full of flavour and have a delightful chewy texture.
Ingredients
- 250 g smooth peanut butter (pure, without added ingredients) (approx. 1 cup)
- 60 g sourdough discard (straight from the fridge) (approx. 1/4 cup)
- 1 large egg (straight from the fridge)
- 1 zest from one orange
- 100 g light soft brown sugar (or dark soft brown sugar) (approx. 1/2 cup)
- 1/2 tsp cinnamon
- 1/2 tsp salt (if your peanut butter is unsalted)
- 1 tsp vanilla extract
- 1/4 tsp ground ginger
- 1/8 tsp allspice (can be replaced with nutmeg, if you prefer)
Instructions
- Preheat your oven to 338°F (170°C) and line a baking sheet with parchment paper.
- In a large bowl, combine all the ingredients together. Mix until well combined.
- Using a tablespoon or a cookie scoop, portion out the dough onto the prepared baking sheet, leaving some space between each cookie (I like to make mini cookies, but you can make them larger). The cookies will not spread as much as normal cookies.
- Flatten each cookie slightly with the back of a fork, creating a criss cross pattern on top (if you want that classic peanut butter cookies pattern). If not, just make dough balls and flatten them a bit with your hand or the back of your spoon (make sure to press them down gently as they do not spread like other cookies).
- Bake the cookies in the preheated oven for 15 minutes or until the edges turn golden brown.
- Once done, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy with a cold glass of milk and/or with some strawberry jam!
Notes
- If you want to make the peanut butter cookies crispy instead of chewy, replace the brown sugar with white sugar. Also, you can make the cookies thinner when you shape them. And if you chose to do the fork marks, you will get crispier cookies. These cookies don't spread out as much as normal cookies.
- To create the perfect peanut butter cookie dough, make sure you mix the ingredients until you achieve the right texture. It should look like normal scoopable cookie dough.
- If your dough is slightly thinner you can put it in the fridge for about 10 minutes. If the consistency is the same after cooling time, you could add a bit of corn flour or arrowroot powder to thicken it. Just a bit at a time and mix really well for best results.
Nutrition
Serving: 23gCalories: 113kcal
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