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Buckwheat-Walnut Cookies with Chocolate (gluten-free, dairy-free)

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Ingredients

Adjust Servings:
Dry ingredients:
300 g of Buckwheat flakes Or, Extra fine oat flakes
220 g of Walnut
150 g of Coconut flower sugar
1 tsp. of Baking powder
2/3 tsp. of Salt
Wet ingredients:
60 g of Coconut oil room-temperature coconut oil
60 g of Plant milk
2 Yolk
Decoration:
60 g of Walnut
100 g of Dark chocolate 90%

Buckwheat-Walnut Cookies with Chocolate (gluten-free, dairy-free)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegetarian
  • 30 min
  • Serves 8
  • Medium

Ingredients

  • Dry ingredients:

  • Wet ingredients:

  • Decoration:

Directions

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These are wonderful cookies made with buckwheat flakes and walnuts. I even want to call them Greek ones, but they are not. 🙂

The cookies are crunchy and a bit chewy at the same time. They are easy to make and, except for the sugar, consist of superfoods (!). They include buckwheat (flakes), walnuts (lots of them), coconut oil, egg yolks and dark chocolate.

Options and hints:

  • Walnuts. It is preferable to make cookies exactly with walnuts.
  • Chocolate. The best tasting is dark bitter chocolate with 80 to 90% cacao.
  • For caramel flavor and viscosity, it is recommended to use coconut sugar.
  • Instead of buckwheat, you can use Extra fine oat flakes.
  • You may add raisins or other dried berries to make them slightly sour.

You will get about 30 cookies with a diameter of 5 cm.

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Steps

1
Done

Preheat the oven to 180 degrees Celsius.

2
Done

Put aside 160 grams of buckwheat flakes for later. Grind the remaining 140 grams of buckwheat flakes in a food processor into flour or use ready-made buckwheat flour. Place it in a large bowl, add salt, baking powder and sugar, then mix it into a uniform mixture.

3
Done

Grind 220 grams of walnut kernels in a food processor into very fine crumbs, almost a paste and put them in a large bowl with the dry ingredients.

4
Done

Chop 60 grams of walnuts and dark chocolate coarsely and put them aside, as we need them later.

5
Done

Add the yolks, room temperature coconut oil (not melted, just soft!), plant milk and 160 grams of buckwheat flakes into the bowl. Mix everything with a spoon or your hand until you have a smooth, dense, crumbly dough that is easy to mold. Then knead in the walnuts and dark chocolate chunks.

6
Done

Shape the dough into balls, flatten them into a 0.5 cm thick cake and place them on a baking sheet covered with baking paper. Then, bake them in a preheated 180 degrees Celsius oven for about 15 minutes. Once the cookies are done, place them on a rack and let them cool until they become crispy.

Bon Appetit!

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Spanish Marinated Sardines
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