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Chocolate-Coated Buckwheat Mocha Cookies
Submitted by maiah03

Buckwheat Mocha Cookies


Vegan Gluten-Free Nut-Free Cookies
I set about making gluten-free vegan crispy thin-mint-esque cookies only to find I had vanilla, chocolate, ginger, anise and maple extract, but no mint. So I decided to use strong coffee and make a crispy mocha cookie. It turned into quite a delicious crisp cookie and is a great pick-me-up for that afternoon lull. I made my cookies quite tiny, though any shape/size will work well.

Hint: the thinner you roll the dough, the crispier the cookie."

Ingredients

Cookie Base:
3/4 cup buckwheat flour
1/4 cup coconut flour
3 tablespoons cacao powder
1/8 teaspoon sea salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 tablespoons maple syrup
2 tablespoon coconut oil, melted
2-3 tablespoons strong brewed coffee or espresso, cooled
1/4 cup unsweetened coconut milk

Chocolate Coating:
1/2 cup nondairy chocolate chips, melted


Instructions

1. Preheat the oven to 400 degrees.

2. Sift the ground buckwheat flour, coconut flour, cacao powder, salt, baking soda and baking powder in a large bowl.

3. Mix in the maple syrup, coconut oil, and strong coffee. Add just enough coconut milk to make a dough that is well combined: not crumbly, but not sticky.

4. Line a cookie sheet with parchment paper, and place the dough on top.

5. Place a sheet of plastic wrap on top of the dough, and press the dough out into a circle.

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Servings

3 dozen

Nutritional Information
Per Serving

no nutrition information available


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