Chunky Chocolate and hazelnut cookies - can be vegan

Name: Chunky Chocolate and hazelnut cookies - can be vegan
Yield: 6-9 cookies
Cuisine: British
Ingredients: 1/4 cup sourdough starter; 1/4 cup spelt flour; 1/4 cup milk of choice; Mix these and leave covered overnight room temperature or in your sourdough special place; 1/4 cup coconut oil, melted and cooled; 1/4-1/2 cup coconut sugar - depends on your taste; 1 tsp vanilla extract; 1/2 cup ground almonds; 1/2 cup spelt flour - depending on the liquidity of your starter, you may need more; 1/2 tsp bicarb; 50 g 85% chocolate, finely chopped or plant-based chocolate; 1/4 cup toasted, skinned hazelnuts - which you can skip if you just want chocolate chip cookies

Alessandra @alessa

Sweet gooey cookies 😁
Based on a Modern Baker recipe.

#sourdoughstarter

Sweet gooey cookies 😁
Based on a Modern Baker recipe.

#sourdoughstarter

Alessandra @alessa

Sweet gooey cookies 😁
Based on a Modern Baker recipe.

#sourdoughstarter

Sweet gooey cookies 😁
Based on a Modern Baker recipe.

Saved

Ingredients

6-9 cookies

24 hours before you want cookies
1/4 cupsourdough starter
1/4 cupspelt flour
1/4 cupmilk of choice
Mix these and leave covered overnight room temperature or in your sourdough special place
The day of the cookies
1/4 cupcoconut oil, melted and cooled
1/4-1/2 cupcoconut sugar - depends on your taste
1 tspvanilla extract
1/2 cupground almonds
1/2 cupspelt flour - depending on the liquidity of your starter, you may need more
1/2 tspbicarb
50 g85% chocolate, finely chopped or plant-based chocolate
1/4 cuptoasted, skinned hazelnuts - which you can skip if you just want chocolate chip cookies

Saved

Steps

1

Preheat oven to 180C.
2

Mix the starter mix with the oil, sugar and vanilla.
3

In another bowl, mix everything else.
4

Combine the two mixes.
5

On a lined baking tray, use about 1tbsp dough per cookie. Leave lots of space between them.
6

Bake for about 12 minutes - until they start to crisp at the edges.
7

Leave to cool before eating. Enjoy 😋