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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.