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Happy Monday!
Do you ever wake up craving a rustic dessert? It happens all the time over here, I may have a problem 😀 I associate this “rustic flavor” to buckwheat and so I try to use this flour as often as possible. For these soft drop cookies I basically just winged&nailed it. I started off with a set amount of flour and baking powder and then added all the other ingredients slowly, feeling the batter. After a while you get the hang of it and immediately know when you have the right consistency. I really like working this way because if the experiment is a success I feel amazing 😀
Maybe you don’t know what to do with all that extra Easter egg chocolate, well you could use it for these easy drop cookies! If you want pretty choc pieces you should use chocolate chips though.
BUCKWHEAT DROP COOKIES WITH CHOCOLATE AND WALNUTS {vegan}
by Marta Giaccone
Recipe
about 14 cookies
prep time: 10 mins, cook time: 15 mins, total: 30 mins
1 tbsp flax or chia seeds, ground
2 cups / 200 gr flour of choice (I used ¾ buckwheat and ¼ spelt)
1 tsp baking powder
100 gr brown sugar (I used coconut sugar)
pinch salt
¼ cup / 60 ml oil (I used evo oil)
¼ cup + 1 tsp / 65 ml plant-based milk
75 gr dark chocolate, chopped
7 walnuts, chopped (a handful)
Method
- Combine the flax/chia meal with 3 tbsp water, stir and leave on the counter. It will form a gel.
- Preheat oven to 180°C/350°F.
- In a medium bowl add flour, baking powder, sugar, salt and mix well. Add gel, oil and milk, mix well, then add chopped chocolate and nuts.
- Using two spoons, drop dollops of batter onto a parchment lined baking tray. The batter will be quite sticky. Leave a bit of room between dollops.
- Bake for 15 minutes, then turn off the oven and keep the cookies inside for another 5 minutes. Take out and let cool for about 30 minutes.
