Vegan Triple Chocolate Buckwheat Cookies
Adaptation of Nigella Lawson's recipe to convert to plant-based while remaining gluten free, fudgy and chocolately with a hint of smokiness from the buckwheat flour
Servings: 16 large 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.