Delicious and Gluten Free Chocolate Buckwheat Cookies. Nutty and chocolatey and wholesome all at once! Quick to make and bake and perfect for gatherings.
Melt HALF the chocolate in a bowl set over a pan of boiling water. Chop the remaining dark chocolate and set it aside in the fridge.
Preheat the oven to 180 C/Gas Mark 4.
Combine the buckwheat flour, tapioca flour (if using), cacao, bicarbonate of soda in a large bowl and mix with a wooden spoon.
Add the butter and sugar to a stand mixer and whisk to combine.
Pour in the melted chocolate and eggs and beat together for 2 - 3 minutes.
Slowly add the dry ingredients and chopped chocolate.
Add spoonfuls of mixture to lined trays leaving 1/2 inch of space between each cookie.
Put the tray into the fridge for 10 minutes before adding to the preheated oven. Bake for 9–10 minutes and allow to cool before removing from the tray.
This recipe is very slightly amended from Simple Cooking by Nigella Lawson.