Sourdough Discard Choc Chip Cookies
OK, so they are still cookies, I get that. BUT...did you know, the advantage of real sourdough (starter, levain etc) in baked goods for anyone with gluten sensitivity is that the lengthy fermentation process pre-digests the gluten, breaking down some of the indigestible proteins and literally making the bread (and in this case, cookies) easier on the stomach.
SO, if there was ever a good excuse to make sourdough discard cookies, that would have to be it, right?
This recipe uses no additional flour, so the flour that is already in the starter or discard, is well fermented and you should find these very easy on the tummy! They are certainly easy on the palate!
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Need
- 300 Grams rolled oats
- 150 Grams almonds roasted
- 150 Grams pecans roasted
- 250 Grams dark chocolate callets
- 150 Grams coconut sugar
- 220 Grams raw caster sugar BUY
- 250 Grams butter BUY
- 2 Teaspoons vanilla bean paste BUY
- 2 eggs
- 250 Grams Sourdough starter (discard)
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1 Pinch pink salt flakes BUY
Do
- 1
Preheat oven to 180°C and line oven trays with baking paper.
- 2
Place rolled oats into the Thermomix bowl and chop 3 sec/speed 6. Set aside.
- 3
Place nuts into the Thermomix bowl and chop 3 sec/speed 5. Set aside.
- 4
Place chocolate into the Thermomix bowl and chop 4 sec/speed 5. Add to the nuts, reserving some for the top of the cookies.
- 5
Place both sugars into the Thermomix bowl and mill 8 sec/speed 9. Add butter and vanilla and whip 30 sec/speed 4.
- 6
Add eggs, sourdough starter (discard), baking soda, baking powder, salt and oats. Blend 20 sec/Reverse/speed 6.
- 7
Transfer mixture into a large bowl and add the nuts and chocolate. Stir to combine.
- 8
With wet hands, roll golf ball sized balls of cookie dough and place onto prepared trays. They will flatten a lot while baking, so leave plenty of space between them. Top with extra chocolate and a decent sprinkle of pink salt flakes.
- 9
Bake for 10-12 minutes. Cool on wire racks.
- 10
These can be frozen and thaw very quickly at room temperature.
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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
