“Healthy” Sourdough Discard M&M Cookies

5.0 from 1 vote

I’m not sure what it is, but anytime I would see M&M cookies at the grocery store bakery I wanted to take them home with me! But as you probably know, those delicious treats are overly sweet, nutritionally lacking and full of dyes and additives. So maybe my version of M&M cookies don’t qualify as a health food, but I’ve made some swaps that make these cookies way more healthy than the traditional M&M cookie without sacrificing flavor!

These sourdough discard M&M cookies are soft, light, and yummy. The naturally colored candy gems (I get them from Sprouts) are so fun and make these cookies instant crowd-pleasers! Cookies are one of my favorite ways to use sourdough discard: the sourdough tang cuts the sweetness of the cookie for a more complex flavor. You and your family are going to love them!

Ingredients

• 3/4 cup unsalted butter, room temperature
• 1/2 cup packed brown sugar
• 1/3 cup raw honey
• 1/2 cup sourdough discard
• 2 eggs
• 2 tbsp vanilla extract
• 2 cups flour
• 1 cup oatmeal
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dye-free candy coated chocolate pieces

How to Make Healthy M&M Cookies

Preheat the oven to 375 degrees F.

In a medium/large mixing bowl, cream the butter, sugar and honey together until smooth.

Whisk in the discard, eggs and vanilla extract until fully combined.

In a medium mixing bowl, combine the flour, oatmeal, baking soda and salt.

Gradually stir in the flour mixture into the butter mixture.

Once the dough is fully combined, fold in about 3/4 cup of the chocolate candy and mix until they are evenly distributed throughout the dough.

Scoop the balls of the dough (about 2 tbsp each) onto a baking sheet (optionally lined with parchment paper). Space the cookie dough out at least 1 1/2 inch because they will spread!

Bake for 12-15 minutes. The cookies are done when they just begin to brown at the edges.

5.0 from 1 vote