I’ve been trying to perfect a recipe for double chocolate buckwheat and almond cookies for a couple of weeks now but it hasn’t been going to plan. The first batch was too shortbread like once cooled and the next was to cakey. I wanted them to be a fudgier texture. So I made these instead. Peanut butter, molasses, maple syrup and coconut sugar add to the texture. The coconut, buckwheat and roasted almonds add a nutty flavour profile (along with the peanut butter) and the chocolate chips because chocolate chips.
These are also gluten free and have a nice balance of healthy fat from the coconut and almonds.
Please note: These do not keep well, try to bake only as many as will be eaten that day and freeze the remainder of the dough. If you do bake too many (no such thing haha) and have leftovers the next day just pop them back in the oven for 5 minutes 🙂
60g softened butter
1/4 cup coconut sugar
2 TBS (level) peanut butter
1 tsp vanilla
1 TBS maple syrup
1 TBS black strap molasses
1 cup buckwheat flour
1/2 tsp baking soda
1/4 cup desiccated coconut
1/3 cup dark chocolate chunks
1/3 cup chopped roasted almond
Sea salt flakes to sprinkle on top
Preheat oven to 190 degrees celsius.
In a stand mixer, cream butter and coconut sugar together until well combined then add peanut butter and beat until pale. Add molasses, maple syrup and vanilla and beat until combined. Add eggs one at a time and beat well after each condition making sure the batter is well combined.
Mix flour, coconut and baking soda then add to the batter, beat briefly to combine. Add chopped nuts and chocolate and beat briefly to mix through evenly.
Pour mixture (which is quite soft for a cookie) on to baking paper and roll into a log shape. Twist each end, firmly wrap in cling wrap and place in freezer for at least half an hour until it has firmed.
Put tablespoon sized rounds onto a baking tray leaving at least 3cm between each cookie. They should not spread much. Place in oven and bake for 8-10 minutes or until golden at edges but still pale in the middle, at the 6 minute mark press down gently with an egg flip if you haven’t made them flat enough prior to cooking. Remove from oven sprinkle sparsely with salt flakes and place on a baking tray to cool.