I wanted to make some celebration/festive cookies today. I started the day with a workout at the box in good company which left me energised (running with a 10 lb wallball has got to be one of the hardest thing everr) and went to the Vietnamese grocery place to stock up on nuts, veggies and fruits. At the counter, the lady offered me what would have been the 5th and 6th pack of Oreos they would given us for free. Reluctantly I refused the Oreos – I’ve had more Oreos in the last couple of weeks from them than had in the last couple of years! But you’re so fit it’s Ok, she said 😉 Thank you! She offered me some fish sauce instead 😉
So these cookies are not quite soft, not quite firm. They have a slight crunch which I love due to the fact that I made my own buckwheat flour from the whole grain and didn’t grind them till too fine. Combine the buckwheat flour with the cocoa powder and the result is a hearty flavor with earthy undertones. But what made them even more awesome was the homemade chocolate coconut milk drizzle! I guarantee you will find it hard to stop after one, or 2 or 5 actually in my case!
The best part is that they are full of goodness.
Buckwheat flour: High in protein and minerals, buckwheat flour is actually gluten-free and contains no wheat at all. Although buckwheat behaves like a grain in the way it is cooked, it is actually the seed of a fruit relating to rhubarb, according to WHFoods.com.
Psyllium husks: An excellent source of dietary fiber, the seed husks are somewhat of a miracle ingredient when it comes to gluten-free baking as they help to bind the dough, making it a breeze to roll out.
Coconut oil: Unrefined, virgin, organic coconut oil is a nutrient-packed saturated fat that may increase metabolism, aid in weight loss, improve skin tone, and fight bacteria in the body. It works wonders as a substitute for butter in many recipes.
Chocolate Buckwheat Cookies (GF)
- 1 cup buckwheat flour, plus extra for rolling
- 1/2 cup unsweetened (raw) cocoa powder
- 2 tablespoons (whole) psyllium husks
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup virgin coconut oil (slightly melted)
- 1/4 cup coconut sugar
- 2 small egg yolks
- 1/4 cup organic agave nectar
- 1 tablespoon coconut milk (you can also use unsweetened almond or rice milk)
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the buckwheat flour, cocoa powder, psyllium husks, baking soda, and salt. Set aside.
- With an electric mixer, beat together the coconut oil and coconut sugar until thoroughly combined and evenly brown in color, about 2 minutes. Add the egg yolk and maple syrup (or agave nectar) and beat to combine. Add the flour mixture and beat to form a crumbly dough. Add the almond milk. Beat briefly to combine and form a malleable but not sticky dough. (If the dough appears dry and does not easily form a mass when pinched together, add more almond milk 1 teaspoon at a time.)
- Pat the dough into a disk. Place on a piece of lightly buckwheat-floured parchment paper. With a rolling pin, roll the dough out to about 1/4-inch thick, flouring the dough very lightly if needed to keep the pin from sticking. Cut cookies with cookie cutters. Place on the parchment-lined baking sheets.
- Bake cookies for about 8 minutes or until just firm to the touch. Do not overbake. Cool completely. Top with chocolate drizzle if desired.
- 1 ounce dark chocolate (I used Green and Black’s organic dark chocolate -70%)
- 3 tablespoon coconut milk
- 1 tablespoon organic agave nectar
Combine all ingredients in a small pot over very low heat. Stir constantly until melted and smooth. Drizzle over the cookies with a teaspoon. Refrigerate until the chocolate is set.