This cookie is one of the most used tricks in my kitchen.
When we are in the mood for something sweet and quick, I immediately pull it out,
When guests are already on their way, I make in one minute,
When it’s raining outside and we all feel like indulging I put it in the oven straight away,
When I view appetizing content online I instantly get up and make it.
It’s a balanced indulging bite that we all dream of.
It’s soft and vivacious,
It’s mushy and crunchy,
And it has a subtle sweetness that keeps us balanced.
Making it requires one bowl and one spoon.
It’s the quickest most fun bite you will ever encounter,
And it can be based on plenty of ingredients that you have laying around your kitchen.
This cookie is homey,
It’ll indulge both parents and kids,
It’s one big and juicy.
Sometimes I double the portions because I realize how much we all need to be spoiled by these cookies.
After one bite of it, my heart is full,
It strengthen and embraces,
It’s filled with sweet moments,
And it’s the ultimate treat.
A few single moments stand between you and infinite happiness.
A bite made entirely out of happiness and sweet chocolate smiles.
Sweet and happy cookie days to us all 🙂
Ingredients: suitable for one big cookie 10-15cm (4” – 6”) diameter
- 4 tablespoons almond butter
- 4 tablespoons maple syrup
- 1 tablespoon regular / dairy-free milk
- Tiny pinch of salt
- 4 tablespoons green buckwheat flour (For alternatives, have a look at “A little extra From Me”)
- ½ teaspoon baking powder
- 30-40g finely chopped dark chocolate
- Preheat the oven to 350°F (175°C) on turbo mode and line a baking pan with parchment paper.
- In a mixing bowl add all liquid ingredients, almond butter, maple syrup,milk and salt and mix well.
- Add green buckwheat flour and baking powder into the mixing bowl and mix well until a somewhat liquid cookie dough mixture is formed.
- Add finely chopped dark chocolate into the bowl and embed it in the dough.
- Place the cookie dough mixture on the baking pan and shape it on the parchment paper to a one big round cookie.
- Put in the oven and bake for between 8-12 minutes until the cookie is tanned and beautiful.
Take out of the oven, let it cool for a little while, cut big and indulging cookie triangles and be indulged 🙂
A little extra from me:
- Can be kept in a sealed box on the counter for up to 3 days (The cookie’s crunchiness goes away over time).
- Green buckwheat flour can be substituted for oat flour / almond flour / teff flour / coconut flour / 3 tablespoons of spelt flour (Contains gluten).
- Almond butter can be substituted for tahini / peanut butter / any other type of nut butter.
- Dark chocolate can be substituted for any other topping you like such as roasted hazelnut, walnut, raisins, pecan, goji berry, pistachio, almond, fennel seeds or caraway and more.
- Click here to see how to grind green buckwheat flour at home.
how to grind green buckwheat flour at home 🙂