Ingredients
- Cookie Base
- 1/2 cup buckwheat groats, measured, then ground into flour
- 1 1/2 tablespoons cocoa powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon baking soda
- 1 1/2 tablespoons maple syrup
- 1 tablespoon coconut oil, softened
- 3/4 teaspoon mint extract
- 5 drops liquid stevia (or 1 more teaspoon of maple syrup)
- 5-6 teaspoons milk of your choice, regular or dairy-free (if you use the extra maple syrup, reduce this amount by one teaspoon)
- Chocolate Coating
- 6 tablespoons cocoa butter, melted
- 6 tablespoons cocoa powder
- 1 1/2 tablespoons maple syrup
- 1 1/2 teaspoons mint extract
- 5 drops liquid stevia (or another teaspoon of maple syrup)
- dash sea salt
Preparation
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Sift the ground buckwheat groats, cocoa powder, salt, and baking soda to be sure all of the clumps are out.
Mix in the maple syrup, coconut oil, mint extract, and stevia. Add just enough milk to make a dough that is not crumbly, but not sticky.
Place the dough on top of a piece of parchment paper. Make sure it fits your cookie sheet.
Place a sheet of plastic wrap on top of the dough, and press the dough out into a small circle.
Take a rolling pin, and roll out the dough until it is about an 1/8- to 1/4-inch thick.
Use cookie cutters to create whatever shapes you’d like. I obviously used circles.
Gather the dough scraps and repeat this process.
Bake the cookies for 15-16 minutes. They should be somewhat firm to the touch, but they will crisp up more as they cool.
Mix the cocoa butter, cocoa powder, maple syrup, mint extract, stevia, and salt together for the coating.
Dip the cooled cookies into the mix one by one, and set them on a wax paper-lined plate.
Place the coated cookies into the fridge to harden.
If you have enough coating left at the end, you can do a second coat on some of the cookies.
A few notes:
1. Mint extracts vary in potency, so be aware of this as you’re adding it. This is the brand I use.
2. The number of cookies this makes will vary depending on the type of cookie cutter you use.
3. You can use coconut oil in place of cocoa butter in the coating, but having tried it both ways myself, cocoa butter is highly preferable. I like using this one.