It is the first day of Spring here in Australia and I couldn't be happier! The tulips are out in my garden, the blossoms are starting to appear in the streets, the sun has been out and the weather is slowly warming up. I am sorry to my friends where you have just experienced last day of summer for the year and are heading into Autumn - although Autumn rules, as do the leaves, the sweaters and the food so I wouldn't be too sad!
Today I present you a biscuit which in my opinion is the best thing in any season and at any time of the year. They are very easy to whip up, they are the most delicious and will have you totally in love as they melt in your mouth. These little beauties are perfect for the lunch box or enjoyed with a cup of coffee or tea (or dare I say it a glass of creamy nut mylk!). They are super crunchy on the outside and soft in the middle - something quite rare and hard to achieve when making plant based cookies!
Not only are these bad boys vegan, but they are also refined sugar free and gluten free. So what are you waiting for? Do yourself (and your family, friends and colleagues) a favour and get a batch of these in the oven!
Makes around 40 cookies
Prep time: 5 minutes
Cooking time: 20 minutes
1 1/2 cups buckwheat flour*
1 cup brown rice flour
1 cup almond or hazelnut meal
3/4 cup coconut sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup chia seeds
1/3 cup coconut oil
2/3 cup plant based milk (such as soy, oat, almond)
1/3 cup peanut butter or almond butter
2 tsp vanilla paste
1/2 cup dark choc pieces
Preheat oven to 180ºC/350ºF.
In a stand alone mixer (or just a bowl if you do not own one) add the flours, almond/hazelnut meal, coconut sugar, baking powder, salt and chia seeds. Mix the ingredients together until combined.
Add in the coconut oil, plant based milk, peanut butter and vanilla paste. Mix for 2-3 minutes or until a dough has formed. Add in the dark chocolate pieces and mix for a further minute.
Roll out 1 heaped tsp of dough at a time and place onto a lined baking tray - leaving a small gap between cookies. Bake in the oven for 15 minutes (or until cookies are golden), rotating your tray half way through. You may have to do the cookies on two trays as it makes a lot!
Remove from the oven and allow to cool - even if you want to sneak a cookie whilst they are warm, please let them sit for 5 minutes to ensure they have crisped up before you do!
Once completely cooled store in an air tight container for up to 5 days, that is if there is still some left!