This recipe is for all you chocolate lovers out there. Because we are seriously talking chocolate here. Triple. Chocolate. 😉
The other day I got a very nice parcel from Edelmond, filled with the finest organic and fair-trade chocolate products that I could dream of. Today I tried some of those ingredients in a new recipe.
These cookies have a full, dark chocolate flavour. And as always they are vegan and gluten-free. They also are free from soy, corn and nuts 🙂
Makes approx. 15 cookies:
40g whole cacao butter (alternatively coconut butter or coconut oil)
2 tablespoons maple syrup
2 teaspoons peanut butter (alternatively nut or seed butter)
2-3 tablespoons water
1/4 cup (35g) buckwheat flour
1/4 cup (35g) rice flour
1/4 cup (25g) FAIR-TRADE cocoa powder
1/4 cup (45g) coconut sugar
1 teaspoon psyllium fiber husk
1/2 teaspoon baking powder
Some chocolate drops for garnish
1. Place cacao butter, maple syrup and peanut butter in a cup that sits in a bowl with warm water. Stir occasionally until the cacao butter is melted and mixed with the other ingredients.
2. Preheat the oven to 150°C (top-/bottom heat). Sift all dry ingredients into a bowl and mix well.
3. Stir the cacao butter mixture into the bowl with the dry ingredients. Add 2-3 tablespoon water until it forms a dough ball that is easy to knead but not too sticky. Should it be too sticky, just sprinkle a little more flour onto it.
4. Roll small balls and place on a baking tray that has been lined with baking paper. Press the balls flat and gently press some chocolate drops into them.
5. Place in oven and bake covered for approx. 30 minutes. Check every now and then to make sure that they don’t burn.