Inspired by one of my favourite cookbook authors Aran Goyoaga – Double Chocolate & Buckwheat Cookies
Today I was browsing through the Green Kitchen recipes and came across this wonderful creation double-chocolate-fennel-buckwheat-crinkle-cookies .
Here is a modified version that I came up with .
These cookies melt in your mouth and are so easy to make …
1 to 1½ teaspoons cardamom
8 ounces (225 g) 70 percent chocolate, coarsely chopped * I combined Camino organic bitter sweet with Benjamissimo Mint Matcha
¼ cup (55 g) unsalted butter or dairy-free butter (I used vegan butter)
3 tablespoons almond butter
2 large eggs (or 6 tbsp aquafaba)
1 cup (200 g) coconut sugar
2 teaspoons vanilla extract
¾ cup (105 g) light buckwheat flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
2. Fill a medium saucepan one-quarter full with water and bring to a simmer over medium-high heat. In a large heatproof bowl, combine the cardamom, chocolate, vegan butter, and almond butter, and place over the simmering water. Stir until the chocolate is melted, then remove from the heat.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, coconut sugar, and vanilla and beat on high speed until the eggs are pale and very thick, about 5 min-utes. Pour in the melted chocolate and beat on medium speed until thick, about 1 minute.
4. In a small bowl, stir together the buckwheat flour, cocoa powder, baking soda, and salt. Fold this into the batter using a spatula. Scoop 1½-tablespoon mounds of dough onto each baking sheet, leaving 2 inches of space between. Lightly press small pieces of tchopped up chocolate (25 g) onto the top of each cookie.
5. Bake for 8 to 9 minutes, until the edges of the cookies are crispy but the centers are soft. Be careful not to over-bake. They will keep for 3 days in an airtight container.
Low and behold it turns out the recipe is actually included in Aran’s cookbook Cannelle et Vanille “Bakes Simple” – a new way to bake Gluten Free cookbooks
PS If you want these cookies to be less puffy and more flat, crinkly and chewy, after 8 minutes or so remove them from the oven and press down with a fork. Put them back in the over for a minute or two and presto 🙂
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