Sourdough Discard Oatmeal Pies

Looking for a unique and tasty way to use your sourdough discard? These Discard Oatmeal Pies are the perfect treat—soft, chewy oatmeal cookies filled with a rich, creamy frosting, all made with that leftover sourdough starter you’d otherwise throw away. They’re a nostalgic nod to the classic store-bought oatmeal cream pies but with a homemade twist.

Not only are these pies a great way to reduce waste, but they’re also incredibly delicious. The sourdough discard gives the cookies a subtle tang that perfectly balances the sweetness of the filling. The oats provide texture and heartiness, making them satisfying and indulgent.

These oatmeal pies are perfect for lunchbox treats, bake sales, or an afternoon pick-me-up with a cup of coffee. If you love the idea of sweet, sandwich-style cookies and want to give your sourdough discard new life, this recipe is definitely for you.

🕒 Cooking Time & Serving

• Prep Time: 20 minutes

• Cook Time: 12–14 minutes

• Cool Time: 20 minutes

• Total Time: About 1 hour

• Servings: Makes 8–10 oatmeal pies

🧾 Ingredients

For the Oatmeal Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup sourdough discard (unfed)

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 ½ teaspoons cinnamon

• 2 cups old-fashioned rolled oats

For the Cream Filling:

• ½ cup (1 stick) unsalted butter, softened

• 1 ½ cups powdered sugar

• 1 tablespoon heavy cream or milk

• 1 teaspoon vanilla extract

• Pinch of salt

👨‍🍳 How to Make Discard Oatmeal Pies

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Make the Cookie Dough

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add in the eggs, vanilla extract, and sourdough discard. Mix until fully incorporated.

In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the rolled oats.

Step 3: Bake the Cookies

Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball of dough.

Bake for 12–14 minutes, or until the edges are golden but centers are still soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Cream Filling

In a medium bowl, beat the butter until smooth. Add powdered sugar, vanilla, cream, and salt. Beat until fluffy and light, about 3–5 minutes.

Step 5: Assemble the Pies

Once cookies are completely cool, spread or pipe about 1–2 tablespoons of cream filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.

📝 Notes

• Sourdough Discard: This recipe works best with unfed, room-temperature discard from the same day.

• Make Ahead: Cookies can be baked a day in advance; store in an airtight container and assemble pies the next day.

• Add-ins: Try adding raisins or chocolate chips for variety.

• Storage: Store assembled pies in the fridge for up to 5 days, or freeze individually wrapped pies for up to 2 months.

❓FAQs

Can I use active sourdough starter instead of discard?
Yes, but it may slightly affect the flavor and texture. Discard has a more mellow tang that works well in sweets.

Are these like Little Debbie Oatmeal Cream Pies?
They’re very similar in concept but richer and more flavorful thanks to real ingredients and the sourdough touch.

Can I make these gluten-free?
You can try substituting a 1:1 gluten-free flour blend and using certified gluten-free oats, but texture may vary.

Can I double the recipe?
Absolutely! This recipe doubles well for bigger batches.

🍽 Nutrition Information

Note: Nutrition values are approximate and based on 10 oatmeal pies.

⚠️ Disclaimer

Enjoy these treats in moderation as part of a balanced diet. This recipe contains common allergens including wheat, dairy, eggs, and gluten. Always check ingredient labels if cooking for someone with food allergies.