04/10/2018Muffins, brownies, cookies and cupcakes - Desserts

Buckwheat, Chocolate & Almond Shortbread Cookies (Linettes)

Name: Buckwheat, Chocolate & Almond Shortbread Cookies (Linettes)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 cookies
Cuisine: Vegan
Ingredients: 75 g coconut oil; 80 mL soy milk; 70 g dark chocolate; 25 g almonds; 180 g buckwheat flour; 100 g sugar; 0.5 tsp baking powder; 0.5 tsp salt

Gluten-free Blender-free

For: 8 cookiesDifficulty: EasyPreparation: 20 minCooking: 15 minFridge: 25 minRest: 1h00

Since we're just big kids, obviously dipping cookies in chocolate speaks to us, y'know (and also finishing the chocolate with a little spoon...). Moreover, these shortbread cookies are gluten-free because we think about all the little ones with allergies ;) and the flavor combination of chocolate and buckwheat has been our favorite for the past few months! In fact, it was a similar idea for the gluten-free Christmas Yule log last winter. And this is the version of little cookies to take to school, work, or to keep for several days in the kitchen for the whole family :)

Servings

Ingredients

Cups

-coconut oil 75 (g)
-soy milk 80 (mL)
-dark chocolate 70 (g)
-almonds 25 (g)
-buckwheat flour 180 (g)
-sugar 100 (g)
-baking powder 0.5 (tsp)
-salt 0.5 (tsp)

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Steps

In a mixing bowl, combine the buckwheat flour, sugar, baking powder, and salt. Melt the coconut oil and pour it over the mixture. Rub the mixture between your hands to create a sandy texture. Add the plant-based milk and mix by hand to form a dough. Place it in the fridge for 25 minutes.
Preheat the oven to 350°F.
Once the dough has cooled and is less sticky, form 8 small cookies. Arrange them on a baking sheet lined with parchment paper. Bake for 15 minutes. When the shortbreads are cooked, let them cool for about an hour.
Melt the baking chocolate and the teaspoon of coconut oil in a double boiler or in the microwave. Crush the almonds and mix them with the chocolate. Dip the biscuits in the chocolate and place them on parchment paper. Let them harden in the fridge for 20 minutes. Afterwards, the shortbread cookies can be stored at room temperature, covered with a cloth, for 3 days.