These cookies are inspired by Heidi Swanson’s thinnest oatmeal cookies, which are an extremely classy treat. They remind me of something my fanciest aunt would eat at an afternoon tea in a garden. My version (which in truth has strayed quite far from the original, so be sure to try that recipe too) is like the girl next door version. Since they are so easy (one bowl!) and quick, I’ve taken to making them for breakfast.
- 1 egg
- 1/2 cup unpacked brown sugar
- 1/2 cup olive oil
- 1 tablespoon sourdough discard (or 1 tablespoon whole grain flour)
- 1 teaspoon baking powder
- 1/2 teaspoon crunchy salt
- 1 cup rolled oats
- 2 tablespoons chia seeds
- 1/3 cup chocolate chips
- 1/4 cup pistachios, roughly chopped (or nuts of choice)
- optional: 1/4 cup dried cherries
- Preheat oven to 350 F. Line a cookie sheet with parchment or a silicone baking mat.
- In a bowl, whisk together egg and sugar until smooth. Add olive oil, sourdough discard, baking powder, and salt. Whisk to combine. Mix in oats, chia seeds, chocolate chips, and pistachios until combined. It will be a fairly wet, loose mixture.
- Spoon heaping tablespoons of the mixture onto baking sheet, leaving plenty of room for the cookies to spread.
- Bake for 10-14 minutes, until the edges start to brown. Let cool for 5 minutes and enjoy!