This recipe is adapted from Nigella Lawson’s recipe of the same name, to make it egg-less and plant-based. A few additions and subtractions and essentially the same taste and texture, minus the eggs. These cookies are also gluten-free as it uses buckwheat flour. But don’t let that fool you into thinking these are not the most delicious and decadent cookies you have tasted!
Using the same technique as I used in the Vegan Spelt Chocolate Chunk Cookies, I simply removed the eggs instead of replacing them with the traditional egg replacements. This technique requires a period of time to rest in the fridge to let the proteins and starches break down. Buckwheat flour is much more absorbent than wheat flour, so you may need to add a bit more Biscoff and / or plant milk to achieve the correct consistency. Buckwheat flour adds a hint of smokiness to the rich and fudgy cookies.
Vegan Triple Chocolate Buckwheat Cookies
Ingredients
1st mixing bowl
- 125 grams buckwheat flour
- 1/2 tsp baking soda
- 25 grams sifted cocoa powder
- pinch salt
2nd mixing bowl
- 125 grams brown sugar
- 60 grams butter (vegan possible)
- 250 grams dark chocolate (divided into two)
- 1 Tbsp Biscoff spread (optional)
- 2 Tbsp plant based milk
Instructions
- In a large mixing bowl, sift together buckwheat flour, cocoa, salt and soda.
- Melt 125 grams (half) of the dark chocolate in microwave or over double boiler. Cool.
- In another bowl, cream together butter and sugar using a hand mixer for several minutes until fluffy. Add vanilla, cooled melted chocolate, Biscoff spread and milk.
- Stir together flour mix into chocolate mix. Chop the remaining chocolate into large chunks. Stir into the cookie batter.
- Chill covered in fridge for 1 to 4 hours.
- Remove from fridge. Let soften until possible to scoop into large Tablespoons.
- Bake on paper lined baking trays for 10 minutes, watching carefully to remove when the outside has set but the centre appears slightly underdone. Remove and let cool on the baking tray for ~ 10 min. Remove and let cool completely on rack. The cookies can be quite delicate.
- I store the baked cookies in the freezer. This prevents me from eating an entire batch at a time, and as well, I find the texture as they are just unfrozen to be the best.
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