I love chocolate, I really do. So I am not going to elaborate on that very special relationship between chocolate and me again ’cause that would just be incredibly boring. Though I haven’t talked to you about how I also love cookies, well as a matter of fact, I love anything that’s sweet. Yes, I’ve got a major sweet tooth…
OK, let’s get to the actual point of this recipe: salted double chocolate cookies. I mean, this already says it all, double chocolate, hell yeah!
I was actually pretty skeptical while I was preparing my cookies as I’ve never actually come up with an amazing cookie recipe. I’ve prepared a few decent ones, but this one—this one turned out absolutely AMAZING! They’re chocolatey, moist, soft on the inside, crunchy on the outside, and the sprinkle of sea salt just gives those cookies this special little something that makes them even more amazing,
Seriously peeps, whether you’re gluten intolerant, vegan, omnivore, whatevs, just try these vegan and gluten-free salted double chocolate cookies. So here you have it, the recipe:
Makes 10 to 12 large cookies
2 tbs linseed soaked in 4 tbs water
1 cup buckwheat flour
½ cup raw cane sugar or coconut sugar
2 tbs cacao powder
¼ tsp baking powder
¼ tsp vanilla
¼ cup coconut oil, should be softened but not liquid
1 tbs canola oil
90g dark chocolate
- Preheat your oven to 180°C.
- Chop up 50g of the chocolate into small chunks. You could also use 50g of dark chocolate chips instead.
- Add the buckwheat flour, sugar of choice, a pinch of sea salt and cacao powder to a mixing bowl.
- Pour in the linseed water mixture, canola oil and vanilla to the dry ingredients and also add the coconut oil. Stir until your mixture has formed a dough that sticks together in one compact dough ball.
- Add the chopped up chocolate and mix it under the dough. Make sure the chocolate is evenly distributed.
- Use a table spoon to get all your cookies to be the same size. Roll them into a ball and then press one chocolate square on top of each cookie.
- Last but not least sprinkle every cookie with a pinch of sea salt.
- Bake the cookies in your preheated oven for 20 minutes.
- Remove your cookies from the oven and let them cool completely.
Voila, you probably just made the best-ever chocolate cookies you could imagine. They’re chocolatey, they’re crunchy on the outside, soft on the inside, OMG heaven! Plus, they’re super easy to make and actually don’t require any special ingredients.
Yes, you can get buckwheat flour at the normal supermarket. I always get mine at Coop in case you’re wondering. I’m seriously drooling while writing this. Unfortunately, I am sitting in the library and my cookies are at home, damn it!
Fanny is first and foremost a major foodie. She loves anything about food: She loves preparing it, styling it, shooting it, and, of course, eating it. Her blog is her creative outlet on which she weekly publishes plant-based recipes. From the most indulgent chocolate treats to healthy breakfasts and delicious dinner recipes, she’s got you covered. Follow along on Instagram at @fannythefoodie.