After months and months of suggesting, planning, and missed connections, Amanda of Blueberry Pancake and I finally started to spend actual real life time together, and it’s been such a fun experience to get to know someone who started as a connection from Instagram.
After an ice breaker dog walk we decided to take things up a notch and do what Amanda does best: healthy baking! She showed up at my door with jars full of coconut sugar and buckwheat flour, and together we got to work on a vegan gluten-free recipe inspired by Chocolate Teddy Grahams!
Loaded with protein and fibre, these cookies were adapted from a recipe Amanda found online by Fork and Beans, and the end result was delicious and mega cute to boot! Feel free to tweak the recipe a bit and add whatever extract you like- we chose peppermint, but orange or almond would also be delicious!
Recipe adapted from Fork and Beans
1 c. buckwheat flour
2 Tbsp. dark cocoa powder
2 Tbsp. coconut sugar
pinch of sea salt
1/2 tsp. baking powder
2 Tbsp. softened coconut oil
4 Tbsp. organic maple syrup
1/2 cup (or more) almond milk
2 tsp. peppermint extract
Preheat your oven to 325 degrees and line a baking sheet with a piece of parchment paper.
In a medium bowl whisk together the dry ingredients. Cut in the coconut oil until small lumps form in the flour.
Add the maple syrup and 2 Tbsp. of non-dairy milk and mix until a dough forms. If it is too clumpy still add another tablespoon of non-dairy milk.
If the dough is sticky at this point, place in the fridge for 30 minutes to chill. Otherwise roll the dough out between two pieces of parchment paper until it’s 1/8″ thick.
Use cookie cutters to make fun shapes and add details like eyes and noses with a toothpick.
Place in the oven and bake for 8 minutes. Allow your cookies to cool before eating them!