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RECIPES/Desserts
Buckwheat Mocha 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.
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Recommended Servings
3 dozen
COOKING
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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.
RECIPE FACTS

Servings: 3 dozen

Nutritional information per serving

No nutrition information available

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