Ingredients
- 1 cup almond meal
- 1 cup buckwheat flour
- 4 tablespoons tapioca flour
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3/4 cup butter
- 1 tablespoon chia seeds, ground
- 3 tablespoons water
- 3/4 cup avocado flesh
- 1/4 cup coconut oil
- 1/4 cup cacao powder
- 1/4 cup pure maple syrup
Directions
Preheat oven to 190°C.
Line a cookie sheet and set aside.
Add chia seeds to water in a small bowl and whisk together.
Set aside for 5 minutes to create the chia egg.
Add butter, sugar, and vanilla to a large mixing bowl and beat with electric beaters until pale and creamy.
Add the chia egg and beat until incorporated.
Add all remaining dry ingredients and mix with your hands to form a dough; it will be dry initially.
Roll the dough into balls about 2 tablespoons (approximately 45g each) and place them on the lined cookie sheet.
Bake for 10 to 12 minutes.
Allow cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
Gently melt the coconut oil over low heat.
Turn off the heat and allow the coconut oil to cool slightly.
Add avocado, cacao, maple syrup, and vanilla to a blender and blend until smooth.
With the blender running, slowly drizzle in the melted and cooled coconut oil.
Scrape down the blender sides as needed during blending.
Generously fill the completely cooled cookies with the avocado mixture and enjoy immediately.
Frequently Asked Questions
How can I keep these grain-free vanilla cookies crisp after baking?
To maintain crispness, ensure your cookies are fully cooled on a wire rack before storing. Keep them in an airtight container at room temperature, avoiding high humidity areas. If they soften slightly, you can briefly reheat them at 175°C for 3-4 minutes.
Can I substitute the butter in this grain-free cookie recipe?
While the recipe calls for 3/4 cup of butter, you can substitute it with a solid vegan butter alternative or solidified coconut oil for a dairy-free version. Ensure the substitute is chilled, as the texture of the fat is crucial for these cookies.
How do I prevent my almond meal and buckwheat flour cookies from spreading too much?
Chilling the dough for at least 30 minutes before baking at 190°C helps control spreading significantly. Also, ensure your butter is properly creamed with the coconut sugar, not melted, to maintain structure during the 12-minute bake time.
