Other than being gluten and dairy free, this is the kind of shortbread that your mom used to make, the kind that melts in your mouth and leaves the kitchen covered in a dusting of powdered sugar! I am making these cookies as part of a Christmas cookie exchange and just have to share the recipe! I made my own buckwheat flour, grinding raw buckwheat groats to a powder in my vita mix, however you can purchase it already ground. I powdered organic white sugar as well in my vita mix but you can also use icing sugar or powdered coconut sugar. I chose the white sugar to keep them lighter in colour. Don’t fool yourself into thinking that if you freeze them you won’t eat them! They freeze beautifully and taste just as delicious frozen!
Ingredients:
makes 20 cookies
Preheat your oven to 325 degrees F. Line a cookie sheet with parchment paper.
- 1/2 cup coconut oil (room temperature at 21 degrees C.)
- 1/3 cup of powdered organic cane sugar or powdered coconut sugar (ground to a powder in a high speed blender)
- pinch of pink himalayan salt
- 1 tsp. vanilla extract
- 1 cup of buckwheat flour
- 1/2 tsp. of baking powder
- 1/2 cup of ground hazelnuts
- 1-2 tbsp. almond milk
- good quality dark chocolate for dipping
- toasted hazelnuts to sprinkle on the chocolate
In a medium sized bowl cream the coconut oil and powdered sugar with a hand mixer. Add the vanilla and salt and beat to combine.
Beat in the ground hazelnuts.
Add the baking powder and the buckwheat flour, just beating to combine. The mixture should still appear crumbly.
Add a tbsp. or two of almond milk and beat briefly. The mixture will still appear crumbly but you should be able to form it into a ball.
Roll into 1 in balls and then press gently with a fork to flatten slightly.
Bake for 20 min. at 325 degrees F.
Remove from the oven and allow to cool fully before dipping.
To dip:
In a double boiler melt your chocolate.
Dip 1/3 of each of the cookies into the melted chocolate and then sprinkle with toasted, chopped hazelnuts.
