Double Choc Buckwheat Cookies

"Holy mother of all thing delicious these are great. I am obsessed. And don’t be put off by the xanthan gum in the recipe - it was my first time using it and it really does help keep these cookies together and not crumble all over the place which tends to happen with gluten free cookies. " Anel of KindButGoodFood

Double Choc Buckwheat Cookies

Ingredients


¼ tsp xanthan gum + ¼ c water
— add water slowly bit by bit to form a paste and avoid too many lumps

½ c olive oil
Xanthan gum mix
95g coconut sugar
1 tsp vanilla extract
— combine in a large mixing bowl and whisk until smooth

125g The Grainery Buckwheat Flour
50g cocoa powder
1 tsp baking powder
½ tsp salt
— sift into the wet mixture and stir to form a dough

¾ c dark choc chips or chopped dark chocolate
— add and mix until combined

Chill dough for 10-15 mins just to set and cool a little. Meanwhile pre heat the oven to 180C.

Once chilled, place approx 3 tbsp (you don’t need to be super accurate here) size balls onto lined baking sheet and flatten to about 1.5cm thickness (they won’t really rise or spread). Bake for 10mins. Sprinkle with some flaky sea salt right after removing from the oven. Allow to cool a little before transferring to a wire rack to cool completely...although they are the most DELICIOUS hot from the oven

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