Double Choc Macadamia Sourdough Cookies
Servings: 20 cookies
These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
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)
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.