These simple, not-too-sweet cookies are quick to make and a great way to use up your discard. In the summertime, I often make the cookies in the air fryer, so I've included directions for air frying as well as baking the treats. The cookies have a light maple flavor and get extra texture from quick oats. Chopped toasted pecans add crunch as well as extra flavor. The starter in the dough complements the maple flavor and gives the cookies extra lift. The cookies are more cake-like than chewy. A light dusting of sugar before baking adds a bit of crunch to the tops of the cookies. Try the cookies alongside fruit or ice cream for dessert or alone with just a cup of coffee or tea. Enjoy!
Sourdough Maple Cookies -- Makes 12+
1 cup of sourdough starter/discard
1/3 cup of canola oil
1/4 cup of sugar
1/4 cup of dark brown sugar
1/2 teaspoon of vanilla
1 large egg
1/2 teaspoon of maple extract
3/4 cup of flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1/4 cup of chopped, toasted pecans (or use walnuts)
1/2 cup of quick oats
Sugar to sprinkle, optional but good
Cut pieces of baking parchment to fit your air fryer basket or line cookie sheets with parchment. In a large bowl combine the starter/discard, oil, sugars, vanilla, egg, and maple extract. Stir in the flour, salt, baking soda, pecans, and quick oats until combined. Drop 1 1/2 tablespoon scoops of dough onto the parchment, leaving at least an inch in between the dough mounds. Sprinkle a little sugar over the tops of the dough mounds. Air fry the dough at 320 degrees for about 10 minutes or bake the dough at 350 for about 15 minutes. The cookies should puff up a little, then settle down with little fissures in them, and they should be a deep golden brown.
