Sourdough honey and chocolate cookies
40g olive oil
100g raw honey
70g almond meal
75g dark chocolate, broken into small-ish pieces
50g buckwheat flour (spelt or rye would also work)
125g wholewheat flour
Preheat oven to 170C. Line a baking tray with parchment.
Melt butter, add olive oil and honey. Stir to combine. Mix in almond meal and the chocolate pieces. Add both flours and stir to combine.
At this stage, you have 2 options. You can either place the cookie dough in the fridge to harden a little for an hour or bake it now. Using a tablespoon, scoop out the dough and place a tablespoon worth on the baking tray, about 3 inches apart from each other. You should get between 12 to 15 cookies.
Bake for 15 to 18 minutes until golden.