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.
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.