Half an Hour to Serving Tasty Chunky Chocolate and hazelnut cookies - can be vegan
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To make an unforgettable Chunky Chocolate and hazelnut cookies - can be vegan, here are the ingridients required:
- Get 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.
- Provide of The day of the cookies.
- Get 1/4 cup of coconut oil, melted and cooled.
- Prepare 1/4-1/2 cup of coconut sugar - depends on your taste.
- You need 1 tsp of vanilla extract.
- Take 1/2 cup of ground almonds.
- Get 1/2 cup of spelt flour - depending on the liquidity of your starter, you may need more.
- Prepare 1/2 tsp of bicarb.
- Prepare 50 g of 85% chocolate, finely chopped or plant-based chocolate.
- Take 1/4 cup of toasted, skinned hazelnuts - which you can skip if you just want chocolate chip cookies.
After preparing the ingridients, next you are ready to cook your appetizing Chunky Chocolate and hazelnut cookies - can be vegan by following the guidances on this section:
- 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 😋.
Vegan Gluten-free Grain-free Cinnamon Hazelnut Chocolate Chip Cookies! See my full disclosure policy here. My all time favorite flavor is cinnamon. Chocolate hazelnut cookies are easy to make, flourless (therefore gluten-free) and vegan too. They are crispy on the outside and soft on the inside. *I recommend using sugar to make these as it produces a nicer texture, but I have tested making these with maple syrup and it can be done.
Recipe : Chunky Chocolate and hazelnut cookies - can be vegan
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