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.
Roughly chop the chocolate and hazelnuts and set aside.
In a bowl, dissolve the sourdough discard with the oil and egg, add the erythritol, flour, salt and finally the chopped chocolate and hazelnuts.
Knead to combine all the ingredients, form a dough ball, and break off pieces of about 50 g each.
Form balls, flatten them slightly and shape them into a more regular round shape with your hands.
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.
Baking paper
At room temperature in an airtight container
The cookies can be stored for several days if kept well sealed in an airtight container. They can be enjoyed for breakfast or as a snack during the day. They go well with both tea and coffee.
Italia, Veneto
| Energy (kcal) | 289.91 |
| Carbohydrates (g) | 50.94 |
| of which Sugars (g) | 7.83 |
| Fat (g) | 11.51 |
| of which Saturates (g) | 3.65 |
| Protein (g) | 8.94 |
| Fiber (g) | 6.03 |
| Sale (g) | 0.11 |
