Gluten-free chocolate cookies

Ingredients

• 100 grams buckwheat flour
• 100 grams rice flour
• 120 grams Medjool dates (pitted)
• 90 grams coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon cream of tartar baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch of salt
• 50 ml plant-based milk (soy milk or almond milk)
• 160 grams dark chocolate (e.g. Vivani 92% cacao, met kokosbloesemsuiker)
• optional 1 tablespoon honey

Instructions

1. 1

   Preheat the oven to 170°C (340°F)Put all the dry ingredients in a bowl (buckwheat flour, rice flour, baking powder, baking soda, cinnamon, salt). Pit the Medjool dates and finely chop them in a food processor.Melt the coconut oilAdd the coconut oil, plant-based milk and dates to the flour and let the food processor knead it into a nice dough for about 5 minutes. If you prefer a slightly sweeter cookie, you can also add the tablespoon of honey now.Knead the dough briefly by hand; if it’s too sticky add a little more rice flour, and if it’s too dry add a splash more milk. Roll or press the dough flat to about 0.5–1 cm thickness. Cut out cookies with fun cutters and place them on a baking tray (you may need to fill two trays).Bake for about 18–20 minutes until golden brown, then let the cookies cool for at least half an hourMelt the chocolate au bain-marie. Use a spoon to dip the cookies one by one into the chocolate and place them on baking paper. Repeat until the chocolate is used up and let the chocolate set (for example in the fridge).If stored airtight, the cookies will still be tasty after about 3 days!