Here’s another one for all you folks with sourdough discard you want to use up! These delicious cookies are double choc flavoured with a hint of tahini. I love adding tahini to my cookies, it adds such a delicious nutty flavour and helps bind the mixture too. These are exactly the way cookies should be - THICK and CHEWY!
50g vegan spread or butter
50g vegetable oil
100g sourdough discard
150g caster sugar (or preferred sugar)
200g self raising flour
50g cocoa powder
3g vanilla extract (1 tsp)
75g choc chips
1️ In a bowl soften the butter and add the sourdough discard, oil and mix.
2️ Add the sugar, vanilla extract and mix together. Then add the flour, salt, cocoa powder and tahini. Mix together and then switch to hands to start forming the dough.
3️ Add the choc chips and continue using bands to mix into a dough. Cover and chill in the freezer for 10-15 mins. Preheat oven to 180°c.
4️ To bake, grab chunks of the cookie dough (about 3 or 4 tbsp full) and form into a ball with your hands but don’t roll smooth. Place on a lined baking tray.
5️ Bake for 15 mins, they will slightly start to expand but will stay chunky. Remove and let them rest on the tray for 15 mins before moving to a cooling rack. Enjoy! *optional - drizzle with peanut butter & sesame seeds.