Makes 10 cookies
65g soft vegan butter / coconut oil
125g coconut sugar
1sp vanilla essence
pinch sea salt
80ml plant milk
165g plain flour
100g leftover sourdough
50g vegan chocolate chopped
Preheat the oven to 180c and line a baking tray with greaseproof paper.
In bowl one mix your butter/coconut oil, vanilla essence and coconut sugar until well combined and soft.
In bowl two mix your sourdough starter and milk and flour, very lightly stir until combined.
Add both bowls ingredients together and lightly mix with a wooden spoon until combined. Stir though your chopped chocolate saving a few pieces for the top of your cookies.
Using a table spoon or ice-cream scoop place scoops of the mixture onto the lined baking tray leaving space in-between. Place two pieces of chocolate on each cookie and bake for 10 minutes. Remove and leave to fully cool before eating.