On Friday I received my dissertation results - The authenticity of Britney's star image from 2006-2015, anyone? - and I received 68% which is a high 2:1. Hooray! I won't lie, I was a little gutted having spent months working hard on something that I'm unashamedly so passionate about, and felt a few percent more wouldn't have hurt to push for a First. However, after James insisted that was a truly fantastic result, and I stopped being such a drama queen, I swallowed my pride and realised I needed to celebrate. So 'healthier' cookies were my celebration.
These were a little messy, come the time I went to scoop the mixture out of the bowl, ready to be baked. But, as I mentioned, it was the taste that let me down. These cookies were also made in part two of my collaboration with Keen Nutrition - Almond Butter Bombs found here (these are seriously amazing). However, my chocolate, nutty, buckwheat cookies concoction I had dreamt up didn't quite turn out as well as I had hoped.
We'll get to that once I've shared the recipe (that I've now tweaked for you). Nonetheless however, I desperately wanted to still share this with you. Because, hey, sometimes bad recipes happen to good people. As someone whose blog has a big focus on food, I wanted to share with you one of these imperfect moments that you don't always see.
Shall we continue?
Dark Chocolate Nutty Buckwheat Cookies
125g Dark Chocolate (70% minimum)
125g Buckwheat Flour
25g Raw Cacao Powder
1/2tsp Bicarbonate of Soda
75g Butter (SOFTENED!)
150g Coconut Sugar (or light brown sugar)
2 Large Eggs
1tsp Vanilla Extract
Chopped Dark Chocolate (optional)
Pinch of Salt
1. Melt your dark chocolate either over a bain marie or in a microwaveable safe bowl in the microwave. Leave to cool slightly.
2. Mix your buckwheat flour, raw cacao powder, bicarbonate of soda and salt in a bowl.
3. Whisk your softened (I repeat, SOFTENED) butter with the coconut sugar until smooth and creamy.
4. Add your eggs, one at a time, into your sugar and butter, and finally add the vanilla. Then pour in the melted dark chocolate and beat until smooth.
5. Fold your creamy batter into the dry ingredients and then add in your dark chocolate chunks if using, and stir in about three desert spoonfuls of Keen Nutrition's Dark Chocolate Hazelnut Butter. If you want to throw in some chopped roasted hazelnuts or anything else, feel free.
Leave your mixture covered in the fridge for approximately 2-3 hours.
6. Pre-heat your oven to 180 degrees (electric). With an ice cream scooper (highly necessary to avoid sticky mess!), scoop out lumps of cookie dough mixture over two baking sheets lined with baking parchment. The mixture should make twelve in total and you'll want to leave a gap between each cookie (6 to a sheet). A sprinkling of sea salt on top of each cookie mound wouldn't go amiss.
7. Cook for 10 minutes, no more than 12 minutes. You should hopefully be left with soft, brownie like cookie mounds.
My issue was I didn't leave the mixture for long enough and I also made a huge mess by trying to create a Dark Chocolate Hazelnut Butter cookie centre (MESS). This resulted in me choosing the drizzle the nut butter over the cookies before putting in the oven. Now I'm a huge nut butter fan, however, when drizzled and then baked made the weirdest texture. It was really thick, claggy, almost chalky. This is why I'd recommend instead stirring it through the mixture so you get a gorgeous dark chocolate hazelnut butter flavour, alongside the nuttiness from the buckwheat flour and rich chocolate.
Please don't let my failure put you off trying to make these! I'm sure if you were to follow the tweaked recipe, these would be delicious.
Have you been baking anything exciting recently? What has been your biggest baking fail? I'd love to hear from you!
Many thanks once again to Keen Nutrition for sending their delicious nut butters over my way. Please do check out their website and social media - Facebook, Twitter, Instagram, Pinterest.