Crunchy and tasty wholemeal cookies, perfect for dipping into hot milk or enjoying with a cup of tea. Made with sourdough discard for a deeper and more complex flavor.
Step 1 of 5: Roughly chop the chocolate and hazelnuts and set aside.
Step 2 of 5: In a bowl, dissolve the sourdough discard with the oil and egg, add the erythritol, flour, salt and finally the chopped chocolate and hazelnuts.
Step 3 of 5: Knead to combine all the ingredients, form a dough ball, and break off pieces of about 50 g each.
Step 4 of 5: Form balls, flatten them slightly and shape them into a more regular round shape with your hands.
Step 5 of 5: Transfer the cookies to a baking tray lined with baking paper, let them rest for half an hour and then bake in the oven at 190 degrees for about 15 minutes.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten, Eggs, and Tree nuts
| Average values | Per serving200 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,091 kJ739 kcal | 1,544 kJ369 kcal |
| Fat | 45.36 g | 22.65 g |
| of which saturated fatty acids | 9.19 g | 4.59 g |
| Carbohydrates | 90.65 g | 45.27 g |
| of which sugars | 13.96 g | 6.97 g |
| Fibre | 10.71 g | 5.35 g |
| Protein | 15.6 g | 7.79 g |
| Salt | 0.24 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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