These cookies are small, delicious, and, to quote my aunt, “Diet Destroyers”. They’re pretty easy to make once you get the hang of rolling and slicing the dough. And it makes a lot of cookies. They’re great as a gift, you can freeze them and enjoy them later, or you can eat them all at once – tempting, but not recommended.
Want to know the process behind this recipe? Check it out here.
You Will Need
- Parchment paper
- Several cutting boards
- Dental floss
- Paring knife
- Small bowl
- Medium bowl
- Large bowl
- Whisk
- Rubber Spatula
- Fork
- Ruler
Ingredients
For the filling:
- 2 cups peanut butter
- 1 tsp salt
- 6 tbsp maple syrup
- About 1/2 cup finely chopped semi-sweet chocolate of your choice, maybe more
For the cookie:
- 3/4 cup liquid oil of choice (I use sunflower)
- 1 cup liquid honey
- 2 eggs
- 2 teaspoons artificial vanilla extract
- 1 tbsp coconut cream
- 88 grams cocoa powder (approx. ¾ cup + 2 tbsp)
- 320 grams buckwheat flour (approx. 2 cups)
- 75 grams tapioca starch (approx. ½ cup)
- 1 teaspoon salt
- 1 teaspoon baking soda
Method
Preheat the oven to 350F. Line a cookie sheet with parchment paper. Set aside.
Make the filling
In the small bowl, using a fork, blend together the peanut butter, 1 tsp salt, and maple syrup. Blend for 1-2 minutes. The mixture should be thick and well combined. Set aside.
Make the dough
1. In the medium bowl, sift together the cocoa powder, buckwheat flour, tapioca starch, salt, and baking soda. Set aside.
2. In the large bowl, using the whisk, blend together the oil, honey, eggs, vanilla extract, and coconut cream.
3. Add the dry ingredients into the wet ingredients in the large bowl and whisk together. Grab your rubber spatula and scrape the sides of the bowl. Fold the dough around a bit to make sure everything is mixed well.
4. Put the dough in the fridge to chill for 20-30 minutes (chilled dough is wayyyy easier to handle than warm dough.)
5. Once the dough has chilled, get a large square of parchment paper and put a glob of dough on it. Return the bowl of dough to the fridge.
6. Flatten the dough into 12 inch square about 1/4 inch thick. Put another piece of parchment paper on top of the dough to avoid having the dough stick to stuff. Slide this onto one of the cutting boards for easier handling.
7. Put the dough in the freezer for 5-10 minutes. While this dough is chilling, flatten out another square of dough and put it in the freezer.
8. Take out your flattened & chilled dough. Spread a thin layer of the peanut butter filling over the entire surface of the dough. Sprinkle with the chopped chocolate. Use the paring knife to trim the rough, peanut butter fillingless edges off and add them to the main bowl of dough to re-roll later.
9. Put the dough back in the freezer for 5-10 minutes. Not too long, though, because we need to roll it. The harder the dough is, the harder it will be to roll without cracking.
10. Roll the dough into a log. Keep the roll tight; if you roll it too loosely, the cookies will fall apart when you try to put them on the pan.
11. Put the dough roll in the [suspenseful music] you guessed it, freezer! For 10-15 minutes! Yay! [confetti flies through the air]
12. Grab your dental floss and the paring knife. Take the dough roll outta the freezer. Get a piece of floss about a foot long.
13. Shimmy the floss under the roll, cross it over the top of the roll, and pull to free a slice from the roll. The slices should be about 1/4 inch thick. Set the slices about an inch apart on the prepared baking sheet. You should be able to see a swirl in the cookie at this point.
14. Bake for 8 minutes. Do not over bake. Let sit on the pan for 3-5 minutes before transferring to a cooling rack.
Enjoy!
Yields 100+ cookies (they’re small).
Want to know the process behind this recipe? Check it out here.
Tried this recipe? Post a pic on Instagram with the hashtag #vanessaklare and tag me @vanessa.klare! I’d love to see how they turned out!
Questions? Concerns? Recipe you’d like to see? Leave a comment down below or comment on one of my Instagram posts.
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