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Below are the ingridients that are required to serve a heavenly Chunky Chocolate and hazelnut cookies – can be vegan:
- Take of 24 hours before you want cookies.
- Prepare 1/4 cup of sourdough starter.
- Prepare 1/4 cup of spelt flour.
- You need 1/4 cup of milk of choice.
- Take of Mix these and leave covered overnight room temperature or in your sourdough special place.
- Use of The day of the cookies.
- Provide 1/4 cup of coconut oil, melted and cooled.
- Take 1/4-1/2 cup of coconut sugar – depends on your taste.
- You need 1 tsp of vanilla extract.
- Provide 1/2 cup of ground almonds.
- Provide 1/2 cup of spelt flour – depending on the liquidity of your starter, you may need more.
- Prepare 1/2 tsp of bicarb.
- You need 50 g of 85% chocolate, finely chopped or plant-based chocolate.
- Provide 1/4 cup of toasted, skinned hazelnuts – which you can skip if you just want chocolate chip cookies.
Ready with the ingridients? Below are the instructions on preparing Chunky Chocolate and hazelnut cookies – can be vegan:
- Preheat oven to 180C..
- Mix the starter mix with the oil, sugar and vanilla..
- In another bowl, mix everything else..
- Combine the two mixes..
- On a lined baking tray, use about 1tbsp dough per cookie. Leave lots of space between them..
- Bake for about 12 minutes – until they start to crisp at the edges..
- Leave to cool before eating. Enjoy 😋.
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