Cookie is the kind of biscuit I like most as they are very flexible both in terms of the toppings that you choose as well as the way you make the dough. You can literally let your inspiration and cravings speak as freely as you want!
This recipe is quite not conventional but truly damn good, satisfying and Gluten-Free as I’ve used buckwheat flour. It opens a whole new world for cookie making, naturally flavouring the biscuit with a light hazelnut taste and a perfect crumbly texture, crispy outside and softer inside. Buckwheat has plenty of health benefits more than being Gluten-Free including improved digestion, low calories or diminishing diabetes risks. Open up your mind on cookies because they haven’t yet been healthier and that addictive before!
We almost ate them all at once! If you haven’t baked with buckwheat before you definitely should try it!
Prep time: 30 minutes Cook time: 10-13 minutes
You will need:
- 140g buckwheat flour
- 60g brown sugar
- 100g of butter
- 1 egg yolk (you can save the white for meringues or mousse recipes)
- 1 tablespoon baking powder
- 1 tablespoon sea salt
- 1 tablespoon vanilla powder
- 70g chocolate, chopped in chunks
- 20g hazelnut, chopped
Start with melting the butter on a low heat and clarify (=remove the butter impurities) it using a strainer. Let cool.
In a bowl, combine the buckwheat flour, sea salt and vanilla and baking powder.
In another bowl, whisk the sugar, egg yolk and melted butter together until you get a nice foam on top. Add little by little in the dry ingredients until the dough is smooth and then add the chocolate and hazelnut, combine. Let sit in the fridge for around 30 minutes.
Heat up the oven to 180°C. Scoop the dough in equal portions and place them on a baking sheet allowing enough space between each cookie. Flatten the cookies slightly before baking for 10 to 13 minutes depending whether you like them softer or crispier. Let cool and enjoy!
I suggest you use a spatula to make the dough rather than a whisk, it gives a nice result and a lighter texture.