While recently talking to another cookie baker who is a wonderful cook and also my sister-in-law, she mentioned what her favourite cookie is. It is a peanut butter cookie with oats and coconut. I was tempted to make her recipe but decided instead to deviate and make a peanut butter cookie with sourdough discard starter. I added oats and coconut instead of chocolate chips. The chocolate chips were tempting to add but having a kitchen helper who has four legs and likes to sample, chocolate is out of the equation.
For the ingredients, you can add up to a cup of sourdough starter. I had only 3/4 cup available and just used that. I didn't add the full cup of sugar. I used about 3/4 cup of coconut sugar and 1/4 cup of stevia. The cookies are not too soft but are not crispy. The sourdough starter makes them more softer than a traditional peanut butter cookie. We all enjoyed sampling these cookies.
INGREDIENTS:
3/4 cup sourdough starter
1 cup peanut butter
1 cup butter, softened
1 cup brown or coconut sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. cinnamon
1 to 2 cups chocolate chips OR
1 cup rolled oats
1 cup unsweetened shred coconut
DIRECTIONS:
Pre-heat the oven to 350 degrees F.
In a medium size mixing bowl, mix the flour, baking powder and soda, salt and cinnamon.
In a large mixing bowl, mix the sourdough starter, peanut butter, butter and sugar. Add the eggs and the vanilla extract and mix well.
Add the dry ingredients to the sourdough mixture. Mix well. Add the chocolate chips or the rolled oats and the coconut. If the dough is not stiff enough add a bit more flour or rolled oats.
Using a small cookie scoop or a heaping tablespoon, place each ball of dough onto a cookie sheet lined with parchment paper. Press gently down on each ball with a fork. The cookies will not spread but will puff up a bit. Bake for 12 to 15 minutes. Makes up to 54 cookies.
