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Pesto Sourdough Pull Apart Rolls

| Sourdough Baking, Members only

These pesto sourdough pull-apart rolls are everything you love about fresh sourdough in a fun, shareable form. Soft and airy on the inside with a beautifully crisp crust, each roll is coated in fragrant pesto and topped with parmesan that becomes golden and crisp in the oven. They’re perfect for entertaining, alongside soups and salads,…

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Sweet Cinnamon Sugar Focaccia

| Sourdough Baking, Staples, Members only

On a trip to Italy last year, we stayed in the stunning, ancient town of Matera, which completely stole my heart. The town’s charm is truly unique, with many accommodations and restaurants built into caves—such a novel experience. The hotel we stayed at served the most beautiful breakfasts—simple, yet absolutely delicious. One of the highlights…

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Herb and Garlic Pull-apart Brioche

| Holidays & Entertaining, Sourdough Baking, Members only

This sourdough Herb and Garlic Pull-apart Brioche is a delicious, fluffy bread that’s perfect for sharing. Inspired by traditional French brioche, this savoury twist makes it a standout at any gathering. Soft, buttery, and loaded with garlic and herbs, it’s a real crowd-pleaser for a special occasion or just because. I’ve shaped this pull-apart bread…

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Sourdough Cheese Crackers

| Healthy Lunchbox, Savoury Snacks, Sourdough Baking, Members only

These Sourdough Cheese Crackers are a delicious, homemade alternative to store-bought snacks, perfect for pairing with dips, adding to charcuterie boards, or simply enjoying as a savoury treat. They are a great way to use up sourdough discard (plus there’s also a variation if you don’t have a sourdough discard). Whether you’re looking for a…

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Zucchini Cheese Sourdough Muffins

| Breakfast, Healthy Lunchbox, After School Snacks, Savoury Snacks, Sourdough Baking, Members only

These zucchini cheese sourdough muffins are a simple, savoury bake that makes great use of sourdough discard while delivering a soft, fluffy texture and plenty of flavour. With grated zucchini, cheese and subtle savoury notes, they’re perfect for lunchboxes, snacks or a quick meal on the go. They’re easy to prepare and a practical way…

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Sourdough Naan Bread

| Sourdough Baking, Members only

I am always looking for ways to use leftover sourdough starter (discard). This soft, chewy sourdough naan bread not only uses up leftover discard, they are delicious and versatile. We eat them brushed with ghee alongside a curry or dahl or use them as a wrap to make souvlaki. They are best enjoyed warm not…

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Sourdough Croutons

| Sourdough Baking, Staples, Members only

Sourdough Croutons are such a fabulous, budget friendly way to use up old or leftover bread (even crusts). They are super simple to make and are delicious tossed through a salad. Health benefits Sourdough is naturally easier to digest because the fermentation process helps break down gluten and reduce compounds that can irritate the gut….

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Herby Garlic Sourdough

| Sourdough Baking, Members only

This Herby Garlic Sourdough is my new favourite loaf, perfect for garlic lovers. Just as the name suggests it’s herby – it’s garlic-y – it’s buttery and a little bit cheesy (if you choose to add the parmesan). Once you’ve nailed making a basic sourdough, it’s time to branch out to make this scrumptious loaf!…

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Sourdough Orange Honey Cake

| Baked Sweets, Sourdough Baking, Desserts, Members only

I really love this Sourdough Orange Honey Cake. Naturally leavened cakes made with sourdough are quite different to the sweet style of cakes we’re used to. Sourdough cakes are earthy, less sweet and more satisfying. I love to serve this Sourdough Orange Honey Cake for morning tea with thick, Greek yoghurt and fresh berries. For…

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Tuna Melt

| 30 Minute Meals, Breakfast, Healthy Lunchbox, After School Snacks, Members only

When I was a kid, every Saturday morning for a few years we used to have breakfast (before it was fashionable to do so!) at our local shopping centre in a cafe called Miss Maud (if you’re from Perth and as old as me, you’ll know this old Swedish cafe). I always ordered a Tuna…

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Sourdough Brioche

| Sourdough Baking, Members only

This Sourdough Brioche breads is made with dough that has been enriched with butter and eggs, creating a soft and tender loaf that is a pure delight to eat.  Brioche can be enjoyed with your favourite spreads, either fresh or toasted. This is a long project, although requires very little hands on time. The amazing…

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Double Choc Macadamia Sourdough Cookies

| After School Snacks, Baked Sweets, Sourdough Baking

These Double Choc Macadamia Sourdough Cookies are a great way to use up leftover sourdough starter and a great way to reduce waste in the kitchen. I like to add some discard for extra fudgy deliciousness.  Of course, you can still make these rich, chocolatey cookies without the discard and they will still be a tasty treat.

Health benefits

The sourdough discard adds beneficial wild yeasts and lactic acid, which can make the cookies easier to digest. Macadamias contribute heart-healthy monounsaturated fats and minerals such as magnesium and manganese, while dark chocolate delivers antioxidants and a gentle boost of mood-lifting compounds.

Ingredients

This recipe combines simple pantry staples, including spelt flour, butter, egg, cacao powder, dark chocolate and macadamias, with the addition of sourdough discard for a beautiful texture and flavour. Coconut sugar and a touch of rice-malt syrup or honey keep these cookies naturally sweet without refined sugar.

How to make these Double Choc Macadamia Sourdough Cookies

Start by mixing all the wet ingredients and dry ingredients in a bowl until a soft dough forms. Roll the dough into balls, flatten slightly on a lined tray, and bake until set around the edges but still soft in the centre. The result is a batch of gorgeously rich cookies with chunks of melted dark chocolate and buttery roasted nuts in every bite.

Serving suggestions and how to store

These cookies are delicious straight from the oven, slightly warm with melted chocolate pockets, or cooled and crisped up for a firmer texture. Store them in an airtight container in the pantry for up to a week. You can also freeze the dough balls and bake from frozen for a freshly baked cookie any time.

Vary these Choc Macadamia Sourdough Cookies to suit your dietary needs

For dairy-free or vegan, replace the butter with coconut oil and the egg with a chia egg. For nut-free, use sunflower seeds instead of macadamias, and for gluten-free, swap the spelt for a gluten-free flour mix. No sourdough discard? Simply substitute 25 g extra flour and 25 ml water.

For more sourdough discard recipes, click HERE.

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Print Recipe
4.75 from 4 votes

Double Choc Macadamia Sourdough Cookies

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Snack
Servings: 20 cookies
Author: Well Nourished Team

Ingredients

  • 200 g white spelt flour (approx. 2 cups)
  • ½ tsp baking powder
  • 75 g coconut sugar or rapadura (approx. ⅓ cup + 1 tbsp)
  • 2 tbsp rice malt syrup, honey or maple syrup
  • ¼ tsp sea salt
  • 45 g cacao powder – or good quality cocoa powder (⅓ cup)
  • 60 g 70% dark chocolate – roughly chopped
  • 60 g macadamia nuts – roughly chopped (½ cup)
  • 125 g butter – softened
  • 1 egg/s
  • 50 g sourdough discard – leftover (¼ cup)
Metric – US Customary

Instructions

  • Pre-heat the oven to 175°C/347°F (fan-forced). Line two baking trays with baking paper.
  • Add all ingredients into the bowl of the electric mixer (or a large mixing bowl if you are mixing by hand).
  • Mix on low speed for approximately 1 minute or until the mixture comes together to form cookie dough.
  • Scoop approximately a tablespoon of cookie dough into your hand and roll into a ball. Place on the lined baking tray and continue until all the dough is used up.
  • Press the balls down using the palm of your hand to flatten them.
  • Bake the cookies for 10-12 minutes. Allow the cookies to cool on the tray for five minutes before transferring them to a cooling rack to cool completely.

Store

  • The cookies can be stored in an airtight container in the pantry for up to a week.

Notes

No Sourdough Discard

If you do not have any sourdough discard, you can replace it with 25g of extra spelt flour and 25 ml water.

Other Nuts

Walnuts can be used in place of macadamias and are just as delicious

Dairy-free & Vegan

For a vegan or dairy free version of these cookies, omit the butter and the egg and instead, add 100g of melted coconut oil and one chia egg. To make a chia egg, mix 1 tablespoon of chia seeds with 2 tablespoons of water and allow to sit until it becomes a gel, approximately 5 minutes. When mixing, if your cookie dough seems too dry, simply add 1-2 tablespoons of water.
 
 
 
 

These deliciously fudgy cookies are my favourite, let me know in the comments below if you loved them too!

Recipe by Kristin Cosgrove

Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.

You can find me on Instagram at @kristinjcosgrove

Baked Sourdough Donuts

| Baked Sweets, Sourdough Baking, Members only

My kids love donuts, so when they recently suggested we try making our own, I thought it might be a good opportunity to create a healthier version of this popular family favourite. These Sourdough Donuts are simple to make and because they are baked in the oven, there is no need for deep frying. Generously…

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Earl Grey, Fig and Apricot Sourdough Fruit Loaf

| After School Snacks, Baked Sweets, Sourdough Baking, Members only

This Earl Grey, Fig and Apricot Sourdough Fruit Loaf is such a beautiful combination of flavours and textures. If you’re new to sourdough baking, begin with becoming confident making the Basic Sourdough recipe before trying this as this recipe follows the procedure for the Basic Sourdough Loaf, with a few delicious additions. This loaf will…

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Sourdough Focaccia (Baking Tutorial)

| Sourdough Baking, Staples, Members only

My latest ‘favourite’ bread baking endeavour is Sourdough Focaccia… where have you been all my life?! I’ve always loved focaccia, but the single strain yeast used in most loaves is terrible for my digestion. No-one wants to end up with bloating or discomfort after eating a favourite food, so this may be the way you…

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Fig Apricot Walnut Orange Gluten-free Sourdough Loaf

| Breakfast, After School Snacks, Sourdough Baking, Members only

I have never been a fan of fruit bread but this Fig Apricot Walnut Orange Gluten-free Sourdough Loaf has totally won me over. It is a far cry from commercial raisin toast or fruit buns. You will need to create a Gluten-free Starter Culture (which is easy enough to do) and I’d suggest taking a…

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Gluten-free Sourdough Loaf & Hamburger Buns

| Sourdough Baking, Staples, Members only

There is something really special about baking sourdough bread. Creating gentle, familiar kitchen rhythms can make time spent cooking for our family easier and even enjoyable. This gluten-free sourdough bread recipe is a must try for anyone who is gluten intolerant or has celiac disease. Sourdough baking has its own rhythm. If we practice, it…

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Fudgy Sourdough Chocolate Brownies

| Baked Sweets, Sourdough Baking, Desserts, Members only

These Fudgy Sourdough Chocolate Brownies are a very decadent way to use up discarded sourdough starter. They aren’t an every day snack, more of a celebration treat. Seeing we are welcoming new members into the family, and with Father’s Day coming up, I thought I’d better fast-track this simple recipe. I’ve been working on producing…

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Spelt Sourdough Loaf

| Sourdough Baking, Members only

This spelt sourdough loaf is a great option for those sensitive to wheat but still wanting a delicious, homemade sourdough. Spelt flour behaves a little differently from regular wheat flour, making it trickier to achieve a light, airy crumb, but with a few key tweaks—like adding yoghurt, honey, and a little extra salt—this recipe delivers…

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Olive Rosemary Garlic Sourdough

| Sourdough Baking, Members only

This olive rosemary garlic sourdough bread is a delicious twist on my basic sourdough loaf, perfect for those who love the rich, salty taste of kalamata olives combined with the earthy aroma of rosemary and the depth of garlic. It’s a rustic and fragrant bread that pairs beautifully with Mediterranean dishes, cheese boards, or simply…

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Seeded Sourdough Loaf

| Sourdough Baking, Staples, Members only

This seeded sourdough is a hearty and delicious variation of my Basic Sourdough Loaf. The addition of sesame, pumpkin, and sunflower seeds enhances both the texture and nutritional profile of the bread, making it an extra satisfying choice. If you’re already confident with the basic loaf, this is a great next step. Health benefits Sourdough…

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Sourdough Flat Breads

| Breakfast, After School Snacks, Savoury Snacks, Sourdough Baking, Staples, Members only, Side dishes

This Sourdough Flat Breads recipe is the simplest way to use up your sourdough discard. My family just loves these and they do come in handy when I make soup and we fancy a slice of bread, but I’m without. Making these is a lot cheaper and quicker than running to the bakery for bread,…

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Basic Sourdough Loaf (Baking Tutorial)

| Sourdough Baking, Staples, Members only

As requested, I’ve put together this Basic Sourdough Loaf baking tutorial. I’ve been making sourdough loaves on and off for a couple of years (more off than on in the last year or so sadly). But these last few weeks of being housebound (Covid-19) I’ve had a good solid run of bread baking and my…

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