Day 14 of veganmofo, and I am growing so obsessed with my sourdough starter that I have even began to put it in cookies…. nothing is safe! The other day I had a craving for something simpler than my more recent creations, I had spent most the day making another kringle bread and a large loaf of sourdough as well as attempting to practice taking better photos- I ended up stressing myself out more than was necessary so after feeding “fermi” (my starter) I decided to chuck together these comforting lil’ soft bake cookies to sooth my sorrows, and you know what- I felt instantly better! Baking is the best therapy!

Ingredients:
3/4 cup unrefined soft light brown sugar
1/3 cup rapeseed oil
4 tbsp almond milk
4 tsp ground flaxseed 
1 tsp quality vanilla extract
1 cup sourdough starter
2 cups plain white flour
1 tsp baking soda
pinch o’ salt
1 heaped cup organic fairtrade chocolate chips

Method:
Preheat the oven to 180c/350f and grease 2 cookie sheets. Cream together the oil and sugar using a fork, once combined add the almond milk, vanilla and flaxseed and beat together some more. Partially mix in the sourdough starter, sift in the flour, salt and baking soda, and fold together. Fold in the chocolate chips and let the mix sit for a couple of minutes. Using an ice cream scoop, scoop out the thick cookie batter and place on the cookie sheets, making sure each mound of cookie dough is about 2″ apart, dip your finger tips in a little flour and press down the tops so you have nice flat discs of dough, bake for about 15 minutes. Cool on the trays for about 5 minutes before transferring to wire racks to cool completely.Great with ice-cold almond milk!