130 g vegan dark chocolate
1 tbsp melted coconut oil
45 g almond flour
30 g buckwheat flour
15 g / 2 tbsp cornflour
½ tsp baking powder
90 ml aquafaba
½ tsp vinegar (apple cider vinegar or white vinegar)
90 g / 3/8 cup caster sugar
5 tsp Profusion Organic Hemp peanut butter (½ tsp per cookie)
Profusion Organic Pink Himalayan Salt
- Break up the chocolate. Place the chocolate and coconut oil in a glass bowl over a water bath (bain-marie). Make sure the bowl doesn’t touch the water. Simmer on a very low heat until the chocolate has melted. Give the mixture a good stir and take the bowl off the heat to cool down.
- Place the ground almonds, buckwheat flour, cornflour and baking powder in a small bowl. Mix very well.
- Pre-heat the oven to 175° C / 345° F. Line a baking tray with a piece of baking paper.
- In a clean metal or glass bowl whip aquafaba and vinegar until you get stiff peaks. It is very important that the bowl has no grease residue as this will prevent the aquafaba from reaching stiff peaks. Once the aquafaba is at the stiff peaks stage (turn the bowl upside down, if aquafaba does not slide down at all, it means that it has reached stiff peaks) start adding sugar very gradually, half a tablespoon at the time, whipping well after each addition.
- Gradually (and gently so that you don’t knock too much air out of the whipped aquafaba) fold flour and baking powder mixture into whipped aquafaba with a spatula or a spoon.
- Next, incorporate melted chocolate slowly until you achieve an even looking batter.
- Spoon the batter onto the prepared baking tray. Decorate each cookie with about half a teaspoon of peanut butter swirled around with a toothpick and a light sprinkle of salt.
- Bake for about 10 minutes, they might need a minute longer if they are larger cookies. Remove the tray from the oven and allow the cookies to cool down completely before eating (they may be a little fragile until they are cool). Keep in a dry cupboard in an air-tight container as these cookies absorb humidity easily.