If you've never tried the chocolate and buckwheat flour combination - now's your chance! I love these simple cookies, enhanced with hazelnut and raspberry flavors.
Servings: 20-24 cookies
Preparation: 20 minutes
Cooking time: 12 minutes
Ingredients :
- 4 tbsp unsalted butter, room temperature
- ⅔ cup cane or coconut sugar
- 2 eggs
- ⅔ cup hazelnut spread (Nutella or other)
- 1 tsp vanilla
- ¾ cup buckwheat flour
- 3 tbsp cocoa
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup ripe raspberries
- ½ cup roasted hazelnuts, skin removed, finely chopped
- ¼ cup chocolate chips (optional)
- Maldon salt
Steps:
- Preheat oven to 350F.
- Add the butter and sugar to a large bowl and mix with an electric mixer. Add the eggs, hazelnut spread, and vanilla. Mix well until smooth.
- In another bowl, combine the buckwheat flour, cocoa, baking soda, and baking powder. Add to the wet ingredients and mix until no flour is visible. Stir in the raspberries and gently mix with a silicone spatula.
- Prepare two large baking sheets with parchment paper. Shape the cookies into small balls (about 2 tablespoons each) and place them on the baking sheet, making sure to leave plenty of space between each. Sprinkle with chopped hazelnuts and chocolate chips.
- Bake for a minimum of 8 minutes - I like mine well-done so I recommend up to 12 minutes of baking time depending on your oven.
- Let rest on a wire rack and sprinkle with Maldon salt (flaked salt). The cookies can be stored in an airtight container at room temperature for up to one week.