Gluten-free and vegan chocolate cookies that will be polished off like nothing at any party. Quickly made, crispy and chocolaty at the same time. Vegan, gluten-free and outrageously delicious.
Preheat oven to 175 °C circulating air (195 °C upper-lower heat), line baking sheet with baking paper or a permanent baking mat.
FOR THE DOUGH Place buckwheat flour, oat flour, almond flour, raw cane sugar, coconut blossom sugar, baking powder, bourbon vanilla, pinch of salt, margarine and apple pulp in a food processor and knead or mix until a uniform and smooth dough is formed. At the very end, carefully fold in the dark vegan chocolate drops. Alternatively, work with your hands.
90 g Buckwheat flour, 90 g Oatmeal, 40 g Almond flour, 110 g Raw cane sugar, 50 g Coconut blossom sugar, 2 tbspn Baking powder, ½ tbspn Bourbon vanilla, ¼ tbspn Sea salt, 120 g vegan margarine, 40 g Apple pulp, 90 g vegan dark chocolate drops
Divide the dough into 12 pieces (or more as desired for smaller cookies) and shape into balls with your hands. Place on baking sheet, flatten with the flat of the palm of your hand, and shape into cookies. Always leave enough space between the cookies, because they will get bigger when they rise.
Put in the oven and bake for 12 minutes. At this baking time they become nice and soft. If you want them drier, increase baking time to 15 minutes.
Remove from the oven and allow to cool completely. enjoy! Store leftovers in an airtight container for up to 4 days.