Step-by-Step Guide to Make Award-winning Chunky Chocolate and hazelnut cookies - can be vegan

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, chunky chocolate and hazelnut cookies - can be vegan. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Chunky Chocolate and hazelnut cookies - can be vegan is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first 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 that.

The ingredients needed to make Chunky Chocolate and hazelnut cookies - can be vegan:

1. Make ready 24 hours before you want cookies
2. Get 1/4 cup sourdough starter
3. Take 1/4 cup spelt flour
4. Make ready 1/4 cup milk of choice
5. Get Mix these and leave covered overnight room temperature or in your sourdough special place
6. Make ready The day of the cookies
7. Get 1/4 cup coconut oil, melted and cooled
8. Prepare 1/4-1/2 cup coconut sugar - depends on your taste
9. Prepare 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. Prepare 50 g 85% chocolate, finely chopped or plant-based chocolate
14. Make ready 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 😋

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