I was very surprised by the taste of these chocolate buckwheat cookies. My children don't even know what the cookies they liked so much for breakfast today were made from. The taste of buckwheat is perfectly concealed by the flavors of cocoa and cinnamon, so you can use the recipe even for the most reluctant to the taste of buckwheat. This way, you can enjoy gluten-free and egg-free biscuits without worries, also with additional intakes of phosphorus, magnesium and vitamin P.
Buckwheat is the food which is always present in our diet. I periodically cook it as garnish for meat or together with meat. Still, I haven't had the courage to try new recipes with buckwheat flour until now. However, during this period I've been playing with some ideas and I can tell you that it's wonderful in biscuits, pancakes and any kind of cakes or bread you want to try.
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First, measure the exact amount of buckwheat flour and place in a bowl.
Another option would be grinding the buckwheat grains, in case you can't find flour or you're in a hurry, but it may have a slightly coarser texture.
Add in 3 tablespoons of cocoa (notice I used darker cocoa), 120g of sugar, 0.5 teaspoon of baking powder, 1 teaspoon of cinnamon and a teaspoon of salt.
Mix well to combine with a spoon or a whisk.
Pour 300g of sour cream, 1 teaspoon of vanilla essence and 2 tablespoons of oil.
Stir the dough with a spatula or a spoon.
Now you'll have to knead with your hands (or a mixer, if you have one).
At the end, you'll get a slightly sticky batter, uniform in color and texture. Even if it's a little sticky, don't add flour, otherwise the biscuits will be too hard and dry.
Scoop out a little batter.
Shape into a ball about the size of a walnut.
Because the batter is kind of sticky, after shaping 3-4 balls, you'll need to wash the hands in order to be able to work easily.
Arrange the balls on a large baking tray lined with parchment.
Press on each of them with your fingers, to flatten.
From this dough, you'll get about 30 biscuits or 1 full tray and a small one.
Bake the biscuits in the preheated oven at 180 degrees C for 20-25 minutes.
After baking, you must let cool completely for a perfect texture and the most satisfactory taste.
These cookies are wonderful and, since they passed my children's test, you'll definitely save the recipe and savour for breakfast or as a healthy gluten-free dessert.
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