Do you know kasha? These small seeds of grilled buckwheat are irresistible in cookies, bringing a very crisp note, as well as a flavor that, although a little "special", goes so well with dark chocolate!

All that was missing was a hint of orange zest to create thundering cookies ... You can always try to explain to children that they are "big" cookies and that they, the "little ones", might not really like buckwheat. Yes, you can always try ...

Chocolate Cookies Recipe


INGREDIENTS

  • 170 g of spelled, kamut or wheat flour
  • 70 g kasha (roasted buckwheat seeds)
  • 115 g of dark chocolate chips
  • 30 g oat or soy milk
  • 60 g deodorized sunflower oil (or melted coconut oil)
  • 75 g agave syrup (or maple syrup)
  • 15 drops of organic essential oil
  • 1 pinch of fleur de sel (or sea salt)

PREPARATION 

Preheat the oven to 180 ° C (350 ° F), if possible in a rotating heat.

Mix in a bowl the flour, kasha, salt, and chocolate chips.

Add the milk, oil, agave or maple syrup and orange essential oil, then mix just enough to obtain a homogeneous consistency.

Take about 30 g of dough, make a ball and crush on a baking sheet lined with paper. Renew the operation until the dough is finished, then bake for 12 minutes: the edges of the biscuits should be a little golden.

Take them out of the oven, turn them over with a spatula and then leave to cool in the open oven to make them crisp.

Keep in an airtight container or jar.


NOTES AND TIPS

 For even more crispness, you can add a packet (10 g) of vanilla sugar and a half-packet (5 g) of yeast, and replace the 30 g of milk with 25 g of apple juice.