This vegan cookie recipe is for all you chocolate lovers out there. Because we are seriously talking chocolate here. Triple. Chocolate. 😉
The other day I got a very nice parcel from Edelmond, filled with the finest organic and fair-trade chocolate products that I could dream of. Today I tried some of those ingredients in a new recipe.
These cookies have a full, dark chocolate flavour. And as always they are vegan and gluten-free. They also are free from soy, corn and nuts 🙂
Triple Chocolate Cookies (Vegan, Gluten-free)
- 40 g whole cacao butter alternatively coconut butter or coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons peanut butter alternatively nut or seed butter
- 2-3 tablespoons water
- 35 g buckwheat flour
- 35 g rice flour
- 25 g FAIR-TRADE cocoa powder
- 45 g coconut sugar
- 1 teaspoon psyllium fiber husk
- 1/2 teaspoon baking powder
- Some chocolate drops for garnish
- Place cacao butter, maple syrup and peanut butter in a cup that sits in a bowl with warm water. Stir occasionally until the cacao butter is melted and mixed with the other ingredients.
- Preheat the oven to 150°C (top-/bottom heat). Sift all dry ingredients into a bowl and mix well.
- Stir the cacao butter mixture into the bowl with the dry ingredients. Add 2-3 tablespoon water until it forms a dough ball that is easy to knead but not too sticky. Should it be too sticky, just sprinkle a little more flour onto it.
- Roll small balls and place on a baking tray that has been lined with baking paper. Press the balls flat and gently press some chocolate drops into them.
- Place in oven and bake covered for approx. 30 minutes. Check every now and then to make sure that they don’t burn.