Combining the tang of sourdough discard with the earthy goodness of buckwheat, these cookies offer a guilt-free treat, perfect for any time of the day.
Yield: 2 Large Cookies or 4 Small Cookies
Ingredients:
- 40 grams (about 3 tablespoons) Sourdough Starter Discard
- 35 grams (about 1/4 cup) Buckwheat Flour
- 25 grams (about 2 tablespoons) Coconut Sugar
- 20 ml (about 1.5 tablespoons) Coconut or Vegetable Oil
- 1/4 teaspoon Vanilla Extract
- A pinch of Salt
- Chocolate Chips (to taste)
- Mixed Berries (to taste)
Instructions:
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Preheat the Oven: Preheat your oven to 180°C (356°F).
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Mix Ingredients: In a mixing bowl, combine 40 grams of sourdough discard, 35 grams of buckwheat flour, 25 grams of coconut sugar, 20 ml of coconut or vegetable oil, 1/4 teaspoon of vanilla extract, and a pinch of salt. Stir until the mixture is well combined.
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Add Flavorful Extras: Fold in some chocolate chips and mixed berries to the batter for an extra burst of flavor.
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Shape the Cookies: Using your hands or a spoon, shape the mixture into either 2 large or 4 small cookies. Place them on a baking sheet lined with parchment paper.
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Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until they are set and lightly golden.
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Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious, guilt-free cookies!