These are my go-to when I only have 15 minutes to whip up a little treat for friends or family. I made them for my poorly grandparents and they devoured them! Crumbs on their night gowns and everything... They're gluten-free, refined sugar free, vegan double chocolate biscuits.
They're an iteration of my other very popular recipe for Rosemary Choc Chip Cookies (equally as tasty).
you might read the ingredients and think, geez, that's a fair bit of sugar - but please rest assured, these cookies are far healthier than something loaded with anti caking agents, fillers, emulsifiers, soy lecithins, vegetable oil and everything else that comes with mass produced baked goods.
When it comes down to it, I believe treats in moderation are just that, so make them, enjoy them and stop once you're satiated. It's a simple, happy approach.
Watch the video below or jump straight to the recipe here:
1 cup buckwheat flour (or for a more crumbly bickie, add in 3/4 cup buckwheat and 1/4 cup almond meal)
2/3 cup coconut sugar
1/4 cup coconut oil, melted
60g 85% dark chocolate, finely chopped
1/2 tsp baking powder
pinch sea salt
2-3 tbs raw cacao powder
dash of nut milk
Preheat the oven to 180°C. Combine the ingredients in a bowl.
Roll into balls. Place evenly on a lined tray. Flatten gently with a fork.
Bake for 10-13 minutes or until firm to touch. Allow to cool.
These taste amazing straight outta the fridge!