Do you ever get those random days when you just crave something and have to have it! This was one of those days. It was a beautiful sunny bank holiday and my boyfriend and I wanted to bake something delish! And this is what came to my mind. Because everyone knows cookies and chocolate is one of the best combos ever.
I literally chucked what I had in my cupboard together to create these choc filled delights and they turned out super yummy! And were also quite popular on my Instagram so I decided to put the recipe up! You're welcome...
Chocolate Filled Buckwheat Cookies (vegan & gluten free)
1 cup of buckwheat flour 2 tsp baking powder 2 tbsp vegan butter or you can sub for melted coconut oil 1 flax egg (1 tbsp flaxmeal, 2 tbsp water) 1 heaped tbsp peanut butter Agave or maple syrup (to taste)
1 tsp vanilla essence or 1/2 scoop vanilla plant protein powder Few pinches of pink himalayan salt Soy milk or other plant milk (pour it in as you mix until the mixture is a bit sticky and dough like) Dairy free choc chips (as many as you like!) Chocolate Filling: 1/3 cup cacao powder 1 tbsp coconut oil Agave or maple syrup (to taste)
For the chocolate filling put the mixture into a bowl over boiling water and mix until fully melted.
With a spoon make little circles on some baking paper and put in the freezer to harden
Preheat oven to 180ºC.
Stir dry ingredients together in a bowl and then add the wet ingredients.
Add plant milk slowly as you stir until the mixture is a little sticky and dough like.
Add as many chocolate chips as you like and stir them through.
Line a baking tray with baking paper and put a bit of the batter on the baking paper about one inch apart making small sized cookies.
Place one of the choc disks on each small cookie batter and cover it with more of the batter. Cook in the oven on for 10 mins.
Let sit for a couple of minutes before eating.