Chocolate Buckwheat Heart Cookies

February 8th, 2012 at 1:01 pm
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Gluten-free, dairy-free chocolate cookies

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.

Gluten-free, dairy-free chocolate cookies

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 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.)

Chocolate Drizzle

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.

Comments

  1. Love these cookies!

  2. These are awesome Hallie! I love using buckwheat flour too, and I’m a sucker for a little chocolate drizzle :) It’s fun to play with psyllium, isn’t it?! Couldn’t resist a pin on this cookie!

  3. I love buckwheat flour and chocolate but haven’t had them together. These are now on my list of things to make.

  4. Isn’t psyllium husk the best?! Doesn’t it make you want to bake cookies and pie crusts all the time? Love these cookies, too cute!

  5. These look so great. I have yet to use psyllium in a cut-out cookie, but I know it’d work great! I am loving learning to bake with it.

  6. I am seriously in love with this recipe. I love buckwheat! I have been reading a bunch about psyllium husk and have been procrastinating getting some, which is going to change right now! Thank you so much for the inspiration!

  7. Delicious! I’ve been looking for a buckwheat cookie recipe to make for my boyfriend for Valentine’s day, and these would be perfect :)

  8. How I love buckwheat! I’m going to try to adapt these so I can have some cute little buckwheat hearts, too! Happy Valentine’s Day!

  9. Wow, gorgeous Hallie! I love the ingredients usage.

    I’ve tried using psyllium husks in baking, but have to be honest that the flavor and scent seem to overpower. Plain old pysllium husks. Go figure. Have you had this problem at all with some recipes?

  10. Alisa: So far I have not had that problem in the recipes I’ve made with psyllium, but because it is a strong-flavored ingredient I’m sure it could happen. I think a little goes a long way.

  11. These are beautiful and I’m guessing they’re delicious as well.

    I’ve found I can use a very small amount of psyllium powder (teaspoon or less) and get great binding with less flavor/scent. I’m loving psyllium these days – love the texture that you get with it.

  12. These look yummy and I am excited for the lack of starch!

    Could one make these using a flax egg instead of the yoke?

  13. i cannot believe i wrote YOKE.

  14. Sophie: You could certainly try that, but I haven’t myself so I don’t know if it will work out. Have fun! :)

  15. Hi Halllie,
    I’m a sucker for recipes with one “whole-grain” gluten free flour. I use buckwheat all the time to make pancakes. Thanks for another use. I made these today with a few substitutions based on what I had on hand. And they turned out great. I subbed ground flax seed for the psyllium husks. White sugar for palm sugar. Pure maple syrup for agave nectar. And water for non-dairy milk. I also made many sizes of hearts. The littlest ones I slathered raspberry jam between two cookies. They were all very yummy.

  16. So pretty and I like that there’s a slight wafer factor! I can’t eat buckwheat, but I might try them with another gf flour. :-) Pinned!

    xoxo,
    Shirley

  17. These look amazing! just picked up some heart cutters to bake with the kiddos this weekend…going to have to give these husk things a try. TFS

  18. Thanks for the recipe! I made these tonight and they are sitting in my fridge for my 3 little taste testers tomorrow. My daughter is allergic to egg so I subbed 1/4 cup applesauce for the yolk. It seemed to work fine. I also used chocolate coconut milk to add a little more chocolate flavor. Crossing fingers the kids will love them tomorrow. Thanks again.

  19. OK…verdict is in….the kids loved them! Thanks again.

  20. Delicious recipe! I just made them and added two teaspoons of orange zest. They taste decadent and healthy all at the same time. A perfect chocolate treat :)

  21. Hallie, I love all things buckwheat. I made your chocolate buckwheat heart cookies over the weekend and they are just the treat that I am looking for to have tucked away in the freezer for those times when I crave for that chocolatey something! They have just the right amount of sugar I thought. I used 1/8 cup of maple syrup and 1/8 cup of honey. My dough wouldn’t stick together with the 1 tbsp of almond milk, and so I ended up adding 4 tbsp of almond milk. The dough did roll very nicely.

    I found out about the whole psyllium husks when Amy made her Gingerbread cookies at Christmas. I am amazed at all the things I have learned over the past year from your blogs. My friends tell me I am becoming quit the cook thanks to all you gals.

  22. Gail: Thanks for your feedback! I’m so glad you’re getting in the kitchen and cooking because of blogs. That is just so neat to hear! Practice makes perfect, right? :)

  23. Taste test update. My daughter and son-in-law sampled these cookies this weekend. The kids are not gluten free, and loved the cookies. My husband says they taste like Oreo wafers. That is also high praise from him.

  24. I made these like oreos, sandwiching coconut butter frosting between the cookies! I also subbed chia seed meal for the psyllium, and applesauce for the egg – so good!

  25. These cookies are sooo good, that I had to make them part of my exchange-package for “Post aus meiner Küche” – thank you!
    PS: I´m glad my 3-year old daughter left any to be put into that package ;)

    http://stovchen.wordpress.com/2012/11/30/post-aus-meiner-kuche_weihnachtsschickerei-vollendet/

    love, Maren

  26. Hi Hallie,
    I have fructose malabsorption what can I replace the coconut oil with???

  27. Nicole: I haven’t tried these with anything other than the coconut oil, but I imagine any solid fat will work (butter, non-hydrogenated shortening, etc.).

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