These cookies are amazing! I might even go as far as to say that they are better or at least as good as their gluten counterparts. I started going gluten and dairy-free in 2013 following absolute despair over my IBS symptoms and a refusal to let them become my new normal. Every year since having a ‘free-from’ diet it has become easier and more enjoyable to do and these cookies are partly responsible.
I’ve used buckwheat in this recipe because it has quite a similar consistency to wheat flour but happens to be grain and gluten free as it is in fact a Pseudocereal. It’s actually a fruit seed that is related to rhubarb! It’s energising and nutritious and can be eaten instead of rice or made into a porridge. I’ve even used it to make granola. This also makes them great for anyone on the Paleo diet too.
It contains a good source of manganese, copper, magnesium, fibre and phosphorus.
Just like other cookies they are chocolatey, gooey, comforting, and perfect with a cup of tea!
Here’s the recipe:
- 125 g dark chocolate (100g Lindt works)
- 125 g buckwheat flour
- 25 g cocoa Powder
- 60 g soft butter (I haven’t tried coconut butter, but this could work for dairy free)
- 1 tsp Vanilla extract
- 2 eggs (fridge cold)
- 80g dark chocolate chips
SET OVEN TO 180 C
Melt chocolate, either carefully in microwave (it can burn) or in small bowl over hot water on stove
In a small-ish bowl mix flour, cocoa, bicarb and salt. Set aside.
In bigger bowl or processor! Beat butter, sugar and vanilla until fluffy.
Beat in cooled melted chocolate. Then cold eggs one by one.
When well-mixed beat in dry ingredients.
Fold in cold chocolate chips. This mixture will be very stiff.
Dollop rounded tablespoons of mixture on a baking tray.
Refrigerate any remaining dough for next tray.
Cook 9-12 mins. Not too long or they will go hard.
Let cookies sit on the warm tray for 10 mins then transfer to wire rack.
Serve them with a cup of tea and enjoy!
Let me know if you make them in the comments below, or tag photos with #feelingpeachy on social media.