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

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chunky chocolate and hazelnut cookies - can be vegan. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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

To get started with this particular recipe, we have to prepare a few components. 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. Take 24 hours before you want cookies
  2. Prepare 1/4 cup sourdough starter
  3. Make ready 1/4 cup spelt flour
  4. Get 1/4 cup milk of choice
  5. Take Mix these and leave covered overnight room temperature or in your sourdough special place
  6. Get The day of the cookies
  7. Prepare 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. Get 1/2 cup ground almonds
  11. Prepare 1/2 cup spelt flour - depending on the liquidity of your starter, you may need more
  12. Prepare 1/2 tsp bicarb
  13. Take 50 g 85% chocolate, finely chopped or plant-based chocolate
  14. Prepare 1/4 cup toasted, skinned hazelnuts - which you can skip if you just want chocolate chip cookies
Instructions 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 πŸ˜‹

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