Confession time: these cacao Christmas cookies are unstoppably yummy. We had to make them twice to photograph because too much of the first batch got lost in development. The great news is that they are made with real cacao which we’ve told you about nutritionally before here, and they are also free from gluten and refined sugar. What’s not to love about that? Get out your aprons and your cookie cutters, I promise you this recipe will not disappoint.
1 3/4 cup buckwheat flour
1/4 cup coconut flour
3/4 cup cocoa powder
1 cup coconut sugar
1 1/2 teaspoon vanilla extract
1 cup unsalted butter
- Butter and sugar with a hand blender until throughly mixed. Then add eggs slowly remembering to scape down sides. Stir in vanilla. Set aside.
- Sift all dry ingredients (flour, cacao and salt) together and then slowly add into the wet mixture. Mix well until thoroughly combined but not overworked.
- Roll out dough between two pieces of baking paper and place in the fridge for at least an hour. (thickness: 1/2cm)
- Cut cookie shapes and place on paper lined being tray. Put in the fridge for a further hour to ensure the cookies hold their shape.
- Preheat oven to 175 degrees C. Bake cookies for around 10 minutes (until centre no longer looks wet).
- Let cookies cool to room temperature.