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Categories:
unsalted butter natural cane sugar muscavado vanilla egg flour buckwheat flour baking powder baking soda salt ground cinnamon ground nutmeg oats pecans unsweetened coconut flakes raw buckwheat groats
Viewed: 14 - Published at: 8 years agoIngredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup natural cane sugar
- 1/2 cup dark muscavado or dark brown sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 3/4 cup all purpose flour
- 1/3 cup buckwheat flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup oats
- 1/2 cup coarsely chopped pecans (or hazelnuts)
- 1/2 cup unsweetened coconut flakes, roughly chopped
- 1/4 cup raw buckwheat groats, toasted
Method
- Combine the butter and both sugars in a stand mixer and mix for three minutes.
- Add the vanilla and egg and mix to combine, scraping the sides.
- Add the gluten free flour (or rice flour if using), buckwheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until dough just comes together.
- Add the chocolate, oats, pecans and coconut. Mix until ingredients come together, dough will be sticky. Transfer the dough to a piece of parchment and roll into a tight log 16'' long and about 2'' in diameter. Refrigerate for one hour.
- Preheat the oven to 350°F. Cut the cookie dough log into 1/2'-inch thick disks. Place the cookies on a parchment lined cookie sheet, spaced 2-inches apart. Bake the cookies for 8-10 minutes, you want them to look slightly underbaked. They get very crispy if overcooked, air on the side of undercooking.
- The raw dough or baked cookies keep for 5 days.
