Buckwheat Cardamom Cookies

As a child I really didn't like the taste of buckwheat but as an adult I have become very fond of the depth of its flavor paired with, cardamon and cocoa nibs, sweetened with maple syrup these cookies have a very complex flavor.

For an added level of flavor I dip them in a sauce made with, cocoa, butter and maple syrup. At the beginning these cookies seem unexpected. The sweetness is very subtle but then they become very moorish.

Ingredients 

• 140g buckwheat flour (1 cup)

• 100g almonds

• 100g desiccated coconut (1 cup)

• 1 teaspoon ground cardamom

• pinch of bicarbonate of soda

• pinch of salt

• 125g organic butter (1/2 cup)

• 3 tablespoons maple syrup

• 1teaspoon vanilla

• 1 egg

• 3 tablespoons cocoa nibs ( optional)

Glaze:

• 1 tablespoon cocoa powder

• 2 tablespoons butter

• 1 tablespoon or more maple syrup

Instructions

1. Grind almonds.

2. Add the rest of the dry ingredients and grind a little more to create a fine powder.

3. In a small bowl, combine maple syrup , butter and vanilla, place that bowl in a bowl of hot water to melt the ingredients gently, stir till smooth.

4. Add maple syrup mixture to the dry ingredients and blend.

5. Add a beaten egg to the mixture and combine.

6.  Let the mix sit for 20 min.

7.  Roll in to one inch balls. then flatten with a fork.

8. Cook for 15 to 20 min at 350˚F, I like these on the browner side, they are more crunchy.

To add the glaze:

1. Let the cookies cool.

2. In a bowl, mix the ingredients for the glaze and put that bowl in a bowl of hot water. Mix until the ingredients are all melted and combined.

3. Remove let cool for 5 minutes.  

4. Dip one side of a cookie into the cocoa mix.

Notes

This recipe makes about 24 cookies .