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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 300 Grams Rolled Oats
- 150 Grams Almonds roasted BUY
- 150 Grams Shelled 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
Preheat oven to 180°C and line oven trays with baking paper.
Place rolled oats into the Thermomix bowl and chop 3 sec/speed 6. Set aside.
Place nuts into the Thermomix bowl and chop 3 sec/speed 5. Set aside.
Place chocolate into the Thermomix bowl and chop 4 sec/speed 5. Add to the nuts, reserving some for the top of the cookies.
Place both sugars into the Thermomix bowl and mill 8 sec/speed 9. Add butter and vanilla and whip 30 sec/speed 4.
Add eggs, sourdough starter (discard), baking soda, baking powder, salt and oats. Blend 20 sec/Reverse/speed 6.
Transfer mixture into a large bowl and add the nuts and chocolate. Stir to combine.
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.
Bake for 10-12 minutes. Cool on wire racks.
These can be frozen and thaw very quickly at room temperature.
This recipe can be seen if you sign up for the related course. Join the course to get access!