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It’s February and you know what that means? Valentine’s Day!
These darling heart cookies are the perfect gift for the sweetie in your life. They remind me of a cross between a cookie and a wafer. Not quite soft and cakey, not quite firm and crunchy. The best part? They’re loaded with good-for-you ingredients.
- Buckwheat flour: High in protein and minerals, buckwheat flour—contrary to it’s name—is actually gluten-free and contains no wheat at all. Although buckwheat behaves like a grain in the way it is cooked, it is actually the seed of a fruit relating to rhubarb, according to WHFoods.com.
- Psyllium husks: This is the first recipe I’ve made using psyllium husks. An excellent source of dietary fiber, the seed husks are somewhat of a miracle ingredient when it comes to gluten-free baking as they help to bind the dough, making it a breeze to roll out.
- Virgin coconut oil: If you’re familiar with some of the recipes here at DB or in my book, you’ll know that I love incorporating coconut oil into what I eat! Unrefined, virgin, organic coconut oil is a nutrient-packed saturated fat that may increase metabolism, aid in weight loss, improve skin tone, and fight bacteria in the body. It works wonders as a substitute for butter in many recipes.
The buckwheat flour combined with the cocoa powder gives these cookies a hearty, unique flavor with earthy undertones. Topped off with a homemade chocolate drizzle, they are the perfect little nibble to savor this Valentine’s Day.
Other festive treats you may enjoy:
- Chocolate Peanut Butter Lollipop Bars
- Chocolate Raspberry Truffle Balls
- Ginger Almond Brownies
- Raspberry Brownie Bites
- Pumpkin Seed Power Truffles
Chocolate Buckwheat Heart Cookies
Makes about 22 cookies (varies depending on cookie cutter size)
1 cup buckwheat flour, plus extra for rolling
1/2 cup unsweetened cocoa powder
2 tablespoons whole psyllium husks
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup virgin coconut oil (not melted)
1/4 cup coconut sugar (also called palm sugar)
1 large egg yolk
1/4 cup dark maple syrup or organic agave nectar
1 tablespoon unsweetened almond, rice, or coconut milk
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the buckwheat flour, cocoa powder, psyllium husks, baking soda, and salt. Set aside.
With an electric mixer, beat together the coconut oil and coconut sugar until thoroughly combined and evenly brown in color, about 2 minutes. Add the egg yolk and maple syrup (or agave nectar) and beat to combine. Add the flour mixture and beat to form a crumbly dough. Add the almond milk. Beat briefly to combine and form a malleable but not sticky dough. (If the dough appears dry and does not easily form a mass when pinched together, add more almond milk 1 teaspoon at a time.)
Pat the dough into a disk. Place on a piece of lightly buckwheat-floured parchment paper. With a rolling pin, roll the dough out to about 1/4-inch thick, flouring the dough very lightly if needed to keep the pin from sticking. Cut cookies with cookie cutters. Place on the parchment-lined baking sheets.
Bake cookies for about 8 minutes or until just firm to the touch. Do not overbake. Cool completely. Top with chocolate drizzle if desired.
(Note: chocolate drizzled cookies will keep best in the refrigerator.)
1 ounce unsweetened chocolate
1 tablespoon virgin coconut oil
1 tablespoon organic agave nectar
Combine all ingredients in a small pot over very low heat. Stir constantly until melted and smooth. Drizzle over the cookies with a teaspoon. Refrigerate until the chocolate is set.