Double Chocolate Buckwheat Cookies

Chocolate pairs well with just about anything—especially more chocolate! These easy cookies freeze well, making them perfect for lunches and snacks when you’re on the run. This recipe, along with these Apple Raisin Scones, was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. Once again, I’m highlighting their buckwheat flakes, a light flake similar to quick-cooking oats, with an earthy buckwheat taste and a lot of versatility.

Double Chocolate Buckwheat Cookies

Double Chocolate Buckwheat Cookies

 

1 cup buckwheat flakes
2/3 cup sorghum flour
1/3 cup unsweetened cocoa powder
2 tablespoons tapioca starch
3/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/3 cup softened coconut oil (see Note)
2 tablespoons ground flaxseeds
1/2 cup granulated sugar
1/3 cup nondairy milk
1 teaspoon vanilla extract
1/3 cup nondairy dark chocolate morsels

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat flakes, sorghum flour, cocoa powder tapioca starch, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Whisk well to combine.

Put the coconut oil and flaxseeds in a saucepan, cooking on medium heat until the coconut oil melts. Pour it into a large bowl or the bowl of a stand mixer. Add the sugar, nondairy milk, and vanilla extract. Using a hand mixer or the stand mixer, beat until well emulsified. Add the flour mixer, beating until mixed. Stir in the morsels.

Scoop about 2 tablespoons worth of the cookie dough into portions on the baking sheet. Use your hands to roll each one into a ball, then flatten to about 3/4-inch thick. Bake for 10 to 12 minutes, just until the tops start to firm. Cool on the baking sheets for about 5 minutes, then transfer to a cooling rack to cool completely.

Note: If you don’t want the taste of coconut from the coconut oil, look for organic varieties that aren’t virgin—they have the same nutritional content without the strong flavor.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

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Lavender Chocolate Chip Cookies

Fragrant, floral lavender adds complexity to this classic chocolate chip cookie. These are a direct adaptation from our “family” recipe, but gluten-free and vegan (and a touch a lavender). Be sure to use lavender that’s meant for cooking/baking. You can get Culinary Grade Niagara Lavender locally at NEOB Lavender Boutique in Niagara-on-the-Lake.

gluten-free vegan lavender chocolate chip cookies2

Lavender Chocolate Chip Cookies

3 tablespoons (45mL) warm water
1 tablespoon (15mL) ground flaxseeds
3/4 cup (180mL) sorghum flour
1/2 cup (120mL) quinoa flour
1/4 cup (60mL) tapioca flour
1/2 teaspoon (3mL) xanthan gum.
1 teaspoon (5mL) baking powder
1/2 teaspoon (3mL) fine sea salt
1 1/2 tablespoons (7mL) Culinary Grade Lavender
1/2 cup plus 1 teaspoon (125mL) granulated sugar
2/3 cup (160mL) vegan buttery spread, such as Earth Balance
1/2 cup (120mL) loosely packed brown sugar
1 teaspoon (5mL) vanilla extract
1/2 cup (120mL) mini semi-sweet chocolate chips

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Put the water and flaxseeds in a small bowl. Mix to combine. Let sit until thickened, about 3 minutes.

Put the flour, baking powder, and salt in a small bowl. Whisk to combine. Put the lavender and 1 teaspoon (5mL) of the sugar in a mortar. Use the pestle to crush and combine the mixture until the buds are broken and the mixture is fragrant.

Put the remaining sugar, vegan buttery spread, and brown sugar in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until light and fluffy, about 5 minutes. Add the vanilla extract and lavender mixture. Beat to combine. Add the flour mixture. Beat to combine. Stir in the chocolate chips by hand.

Drop the mixture in heaping tablespoonfuls on the prepared baking sheet, press down slightly. Leave about 2-inches of space between each portion.

Bake for 10 to 12, until edges start to brown.

Let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.

Olive Oil Biscotti with Almonds and Candied Ginger

With a hint of olive oil and orange, combined with toasted almonds and spicy ginger, these biscotti feature a mild Hojiblanca olive oil. Stemming from Spain, this fruity olive oil has a slightly floral taste with a mild earthy aftertaste.

Olive Oil Biscotti with Almonds and Candied Ginger3

Olive Oil Biscotti with Almonds and Candied Ginger

For the biscotti:

3/4 cup (180mL) unrefined cane sugar
1/2 cup (120mL) unsweetened applesauce
5 tablespoons (75mL) mild Hojiblanca olive oil
1 teaspoon (5mL) vanilla extract
1 cup (240mL) sorghum flour
1/2 cup (120mL) arrowroot flour
1/2 cup (120mL) quinoa flour
1 1/4 teaspoons (7mL) xanthan gum.
1 1/4 teaspoons (7mL) baking powder
1/4 teaspoon (2mL) fine sea salt
1/4 cup (60mL) candied ginger
1 1/2 teaspoons (8mL) orange zest
3/4 cup (180mL) almonds, toasted

For the glaze:
1/3 cup (80mL) icing sugar, sifted
1 tablespoon (15mL) mild Hojiblanca olive oil
1-2 teaspoons (5-10mL) unsweetened nondairy milk

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

To make the biscotti, put the sugar, applesauce, olive oil, and vanilla extract in a large bowl or stand mixer. Using a hand mixer or the stand mixer, beat until well combined.

Put the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, baking powder, and salt in a medium bowl. Whisk until well combined. Add the candied ginger and orange zest. Whisk until the ginger and zest is coated with the flour mixer. Add the flour mixture to the sugar mixture. Beat on medium-low speed until well combined. Stir in the almonds by hand.

Using lightly oiled hands, form the mixture into two slabs, about 12 inches by 2 1/2 inches. Bake for approximately 30 minutes, until firm to the touch. Remove the biscotti from the oven and lower the temperature to 300 degrees F.

Let the biscotti cool for 10 minutes. Carefully transfer the slabs to a cutting board, and cut each one into 3/4-inch slices using a sharp chef’s knife. Put the slices cut-side down on the baking sheet. Bake for 15 minutes, until toasted. Carefully turn the slices over and bake an additional 10 to 15 minutes, until crisp (if they aren’t crispy, extend the baking time, but they will continue to firm once they are cool).

To make the glaze, put the icing sugar in a small bowl. Stir in the olive oil, and then the nondairy milk, a little at a time, until the mixture is smooth and the a drizzly consistency. Drizzle over the cooled biscotti.

Olive Oil Biscotti with Almonds and Candied Ginger