Montag, 4. Dezember 2017

Glutenfree Buckwheat-Chocolate-Cookies

My favorite cookies :D
They are crispy on the outside and fluffy on the inside.

 The recipe yields 12 cookies.

160 g buckwheat flour
1/2 tsp salt
1/2 tsp cream of tartar
70 g coconut oil
120 g cane sugar
1/2 tsp vanilla powder
80-110 g apple sauce
100 g dark cacao nips
35 g buckwheat groats

Preheat oven to 356° Fahrenheit (180° Celsius). Put backing sheets onto two baking trays.
In a bowl mix buckwheat flour, salt and cream of tartar.
In another bowl mix coconut oil, cane sugar, vanilla powder and apple sauce, until the mass gets somewhat fluffy.
Add the dry mixture to the wet one. Mix it well.
Add dark cacao nips and buckwheat groats and fold them in, until everything is mixed.
Use a tablespoon, to put the dough into the baking sheets. Let a space of 1,5 inches (4 cm) between each cookie.
Bake it at 356° Fahrenheit (180° Celsius) for 12 to 15 minutes, until they start to get golden brown at the edges. Let them cool for 10 minutes.
Store the cookies in an airthight container.

Ps.: The first picture shows a cookie with 80 g apple sauce. The second one shows cookies with 110 g apple sauce (they are softer).

Pps.: Vanilla powder is what is inside of the vanilla pod ...I used to scrape it out of the pod ...but now I buy it in a small glass.

Best wishes,

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