Everyone has a weakness and cookies are mine, so I felt compelled to include a killer recipe in my book. These are decadent but still contain lots of wholesome ingredients and don’t taste overly sweet. I usually double the batch when I make them and freeze the extras. It’s always nice to have these buckwheat cookies ready for a rainy day…
Makes about 15
125g buckwheat flour
25g cacao powder
½ tsp Himalayan salt
½ tsp baking soda
120g dark chocolate (70 per cent cocoa solids), roughly chopped
150g coconut sugar
4 tbsp coconut oil, melted
2 medium eggs
1 tsp vanilla extract
80g dried cranberries
shelled hemp seeds, to sprinkle
Combine the buckwheat flour, cacao, salt and baking soda in a medium bowl and mix thoroughly. Set aside.
Put the chocolate in a small heatproof bowl and sit it above a pan of simmering water without letting the bottom of the bowl touch the water. Allow it to melt, stirring occasionally.
In a food processor, blend the coconut sugar with the coconut oil. Add the eggs one by one, then add the vanilla extract and finally the melted chocolate. Mix until just combined.
Add the chocolate mix to the dry ingredients and mix with a rubber spatula. Then fold in the dried cranberries and mix until combined.
Preheat the oven to 180°C/gas 4 and line a baking sheet with baking parchment.
Place the mixture in the fridge for 20 minutes to cool down.
Once the dough has cooled a little, you are ready to bake.
Drop tablespoons of the sticky chocolate mix on the prepared baking sheet, leaving 5cm between each cookie, then sprinkle with hemp seeds.
Bake for 10 minutes, then remove from the oven and let them cool on the baking sheet for 5–8 minutes before transferring to a wire rack. The cookies will feel quite soft when they first come out of the oven but will firm up when they cool down.
Once cooled, the buckwheat cookies can be kept in an airtight container at room temperature for up to 5 days.
Recipe extracted from Keep It Real by Calgary Avansino, published on the 11th February by Yellow Kite, £25