Recipe of Ultimate Chunky Chocolate and hazelnut cookies - can be vegan

Chunky Chocolate and hazelnut cookies - can be vegan
Chunky Chocolate and hazelnut cookies - can be vegan

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chunky chocolate and hazelnut cookies - can be vegan. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chunky Chocolate and hazelnut cookies - can be vegan is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Chunky Chocolate and hazelnut cookies - can be vegan is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook chunky chocolate and hazelnut cookies - can be vegan using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chunky Chocolate and hazelnut cookies - can be vegan:
  1. Make ready 24 hours before you want cookies
  2. Make ready 1/4 cup sourdough starter
  3. Take 1/4 cup spelt flour
  4. Get 1/4 cup milk of choice
  5. Get Mix these and leave covered overnight room temperature or in your sourdough special place
  6. Take The day of the cookies
  7. Take 1/4 cup coconut oil, melted and cooled
  8. Get 1/4-1/2 cup coconut sugar - depends on your taste
  9. Get 1 tsp vanilla extract
  10. Take 1/2 cup ground almonds
  11. Prepare 1/2 cup spelt flour - depending on the liquidity of your starter, you may need more
  12. Make ready 1/2 tsp bicarb
  13. Take 50 g 85% chocolate, finely chopped or plant-based chocolate
  14. Get 1/4 cup toasted, skinned hazelnuts - which you can skip if you just want chocolate chip cookies
Steps to make Chunky Chocolate and hazelnut cookies - can be vegan:
  1. Preheat oven to 180C.
  2. Mix the starter mix with the oil, sugar and vanilla.
  3. In another bowl, mix everything else.
  4. Combine the two mixes.
  5. On a lined baking tray, use about 1tbsp dough per cookie. Leave lots of space between them.
  6. Bake for about 12 minutes - until they start to crisp at the edges.
  7. Leave to cool before eating. Enjoy šŸ˜‹

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