Chocolate Espresso Bean Sourdough Discard Cookies

Chocolate Espresso Bean Sourdough Discard Cookies

I’m a fan of simple, shortbread style cookies that has just a bit of sweetness and pairs well with tea or coffee. There are so many cookie recipes out there that are the opposite– chewy, sweet, with chunks of toppings and a par-baked center. They are either big and spread out and chewy or fully and tall (like Levain Bakery cookies). Although I do enjoy my fare share of those types of cookies, I see them as a treat and not something I can eat multiple times a week.

These Chocolate Espresso Bean Cookies, made using Sourdough Discard, are humble, subtle in flavor but packs a caffeine punch and are awesome dipped in coffee. I love multi-purpose/multi-functional furniture, and these are the cookie version of that: a tasty snack that is also the perfect pick-me-up for the onset of that sleep cloud in the middle of the afternoon. And oh, not to mention, it helps use up some of that leftover discard!

Looking for more alternative cookie recipes? Check these out!

Chocolate Espresso Bean Sourdough Discard Cookies

The perfect pick-me-up for the onset of that sleep cloud in the middle of the afternoon. Vegan.
Course: Dessert
Keyword: cookies
Servings: 8 biscuits

Ingredients

  • 35 g coconut oil or vegetable oil
  • 35 g sugar
  • 35 g sourdough discard
  • 75 g all purpose flour
  • 7 g espresso beans finely chopped
  • 20 g dark chocolate finely chopped
  • pinch salt

Instructions

  • Cream together coconut oil and sugar. Add in sourdough discard and salt followed by flour, chocolate and espresso beans. Gather the mixture together– it will be crumbly at first but should soften come together. If you find the mixture too dry, add a few drops of water. Knead into a dough and form into a log. Wrap in plastic and refrigerate for 45 minutes to 1 hour to make it easier to handle. If you are using vegetable oil for the fat, let it chill for longer.
  • Preheat oven to 325F. Slice up the chilled dough log into 1/4" slices. Place flat on a baking mat or parchment lined baking sheet and bake for 25 minutes or until the edges of the cookie are just turning brown.

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