Gluten-free and nibsy

Gluten-free and nibsy

Gluten-free and nibsy
I have fallen in love with these cookies and have made them already a few times this winter season. They have been enthusiastically received by all our guests. Surprisingly the buckwheat flavor goes really well with the cacao nibs. The original recipe stems from Alice Medrich’s book Pure Dessert. I have adjusted it to contain only whole foods and to be gluten-free.
Buckwheat Cookies with Cacao Nibs            yields about 60 cookies
1¼ cups (300ml) brown rice flour
¾    cup (180 ml) buckwheat flour
½    teaspoon salt
½    teaspoon baking powder
2     sticks (225 g) butter at room temperature
2/3  cup (160 ml) maple syrup
1½  teaspoons vanilla extract
1/3  cup (80 ml) cacao nibs
  1. Combine the first 4 ingredients in a bowl – set aside
  2. In another bowl whip the butter with a hand mixer until creamy
  3. Add the maple syrup and vanilla extract and mix until smooth
  4. Add the dry ingredients and stir with a wooden spoon until integrated, if necessary use your hands
  5. Add the cacao nibs and knead until evenly distributed
  6. Divide the dough into 2 parts and place each half on a sheet of plastic foil. Fold part of the plastic foil over the dough and roll each half into a 1½ ” (4 cm) diameter roll. Place the rolls wrapped in the plastic foil into the refrigerator for at least 2 hours or overnight
  7. Preheat oven to 350° F (180° C)
  8. Unwrap the rolls of dough and cut crosswise into 1/4“ (5 mm) thick rounds
  9. Place rounds on a parchment covered cookie sheet and bake for 25 minutes

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