BUCKWHEAT & ALMOND COOKIES WITH BLACK SESAME, COFFEE & DARK CHOCOLATE

Baked goods are my weakness.

Or should I say strength? Maybe the latter seems more appropriate considering that most of the things I bake contain some form of ground nuts, cinnamon, whole grain flour and natural sweeteners. All that applies to the gorgeous cookies that I am presenting to you today – and I urge to bake them as soon as possible because you will put them on your top 10 list of cookie recipes (I’d be very surprised if you don’t and will interrogate to get to the bottom of such mystery). This batch of cookies didn’t survive the day and I’ll tell you why: sesame plus coffee plus dark chocolate plus nutty almond and buckwheat? Hell to the yes!

Servings: 9 - 12 cookies

Total time: 25 min

For the cookies

Ingredients

1 cup buckwheat flour

½ cup almond flour

4 tbsp maple syrup

2 tbsp sesame seeds

2 tbsp brewed coffee

3 tbsp plant-based milk (I used almond)

2 tbsp coconut oil

pinch of cinnamon

1 tsp baking powder

pinch of salt

toppings

40g 85% dark chocolate, melted

1 tbsp black sesame seeds

Instructions

1. Preheat the oven to 180ºC on fan mode and line a tray with baking paper.

2. In a large mixing bowl, combine the buckwheat flour, ground almonds, cinnamon, sesame seeds and salt. 

3. Add the coffee, plant-based milk, maple syrup and coconut oil and fold in until all is well combined. Add the baking powder last.

4. With your hands (which you should wash in case you cuddled dogs today – what a great day you must have had), take about 1 tablespoon worth of cookie dough and roll into a ball. Gently press the ball into a flat circle and place on the lined baking tray. Place the cookies in the oven and bake for 12 - 14 minutes.

5.  Just before the cookies are done baking, melt the dark chocolate in a metal bowl that you place over a steaming pot. With a spoon, drizzle the chocolate over each cookie and sprinkle with black sesame seeds. 

6. Fall in love with these cookies, just like I have.