Very easy to make, delicious and kind of healthy sweet little treats
I have some discard left in the fridge as I purposely made more the last time I baked as I wanted to work on some cookie recipe.
I love coconut and anything that has this ingredient,I would eat with great pleasure.
Those cookies are not too sweet and as they are made with rye flour, they have lovely texture and different taste.
It took me about 10 minutes to prepare them.
They are kid friendly and I am sure if you would like to involve your little ones in making them it won't be too much of a problem.
I am sure you can swap the rye flour with wholemeal too, but I think rye goes well with the coconut flavour.
Here is the recipe:
- 120g coconut butter
- 115g soft light brown sugar
- 135g non fed starter (I used straight from the fridge)
- 1 large egg
- 60g self raising flour
- 80g rye flour
- ½ tsp soda bicarbonate
- ½ tsp baking powder
- 2tbsp coconut shreds
- 1tbsp Flax seeds
In a large bowl combine the butter and sugar.Using electric mixer cream everything well.
Add the egg to the mixture. Mix well.
Add the starter, keep mixing
Add the coconut shreds and flax seeds. Mix to combine well.
Refrigerate for at least 15 minutes.
Preheat the oven to 180 Degrees.
Bake on parchment paper for 15-20 minutes till nice and golden.
Cool well before eating it as the butter will still be setting the cookies.
Enjoy with a cup of coffee 🙂
Sourdough Discard Coconut and Rye Cookies
- 120 g Coconut butter
- 115 g Soft light brown sugar
- 135 g Non fed Starter
- 1 Egg
- 60 g Self raising flour
- 80 g Rye Flour
- 1/2 tsp Soda Bicarbonate
- 1/2 tsp Baking Powder
- 2 tbsp Coconut Shreds
- 1 tbsp Flax Seeds