Makes 30 cookies, depending on the size of your cutter.
240 g (8 ½ oz / 1 cup) butter
80 g (2 ¾ oz / ½ cup) rapadura, coconut sugar or unrefined raw sugar
1 teaspoon vanilla extract
pinch sea salt
240 g (8 ½ oz / 2 cups) buckwheat flour
60 g (2 ¼ oz / ½ cup) cacao
½ tsp baking powder
1 teaspoon ground cinnamon
COMBINE butter, rapadura, vanilla and sea salt into the mixing bowl of a stand mixer, tted with the paddle attachment.
BEAT well for 5 – 8 minutes until light and creamy.
COMBINE buckwheat our, cacao, baking powder and cinnamon in a separate bowl.
ADD dry ingredients into the creamed butter and mix through lightly until combined.
SCRAPE the dough onto a piece of baking paper and fatten slightly.
WRAP up the dough with another piece of baking paper and place into the fridge to rest for at least 4 hours.
PREHEAT your oven to 160°C fan-forced (320°F).
REMOVE the dough from the fridge and roll between 2 sheets of baking paper until the dough is 1⁄2 cm thick.
CUT the cookies into your desired shapes and place them onto a lined baking tray.
BAKE for 20 – 30 minutes or until cookies are cooked through.
REMOVE cookies from the oven and cool completely.
DECORATE the cookies with melted chocolate.
+ Notes and Inspiration Add 100 g 3 1⁄2 oz dark chocolate pieces to make luscious choc chip cookies.
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Teresa has a new healthy, wholefood baking book, Healthy Baking – Cakes, Cookies + Raw to add to her collection. In it she shares her most delicious baking treats using pure and honest ingredients that nourish the body and soul. With chapters on healthy cookies, wholesome cakes, raw desserts and the most amazing collection of gluten-free breads, this comprehensive baking book is the ultimate “must have” wholefood baking book of our time. These delicious recipes are free from refined sugars and flours, and offer gluten-free and paleo alternatives to suit everyone’s taste.
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