These are moist, chewy chocolate cookies made using gluten free buckwheat flour.
75g melted dark chocolate
40g soft butter
50g coconut sugar
60g buckwheat flour
20 g chia seeds
10g cacao powder
1/4 tsp salt
1/4 tsp bicarbonate of soda
1 duck egg or very large chickens egg
1/2 tsp vanilla extract
75g dark chocolate chips
Preheat the oven to 190C or 170C fan.
Melt the dark chocolate in a bowl suspended over a saucepan of boiling water.
Leave this to cool a little.
Meanwhile cream together the butter and coconut sugar in a large bowl with a wooden spoon.
In a separate bowl mix together the buckwheat flour, chia seeds, cacao powder, salt and bicarbonate of soda.
Combine the butter mix with the flour mix and the melted chocolate then stir in the egg, vanilla and chocolate chips until everything is well combined.
Place the mixture into a bag or glass container and pop into the freezer for 15 minutes.
Remove and using your hands form 5 large flat disks about 1 cm in height. I use catering gloves at this point as it can get a little messy!
Place these onto a large greased baking tray. Bake for 10 minutes. Remove from the oven and leave to cool for ten minutes then place on a cooling rack to cool further or eat the cookies whilst the chocolate chips are oozing melting chocolate…your choice.