100g dark chocolate chips (chilled)
125g dark chocolate, roughly chopped (min. 70% cocoa solids)
125g buckwheat flour
25g cocoa (sieved)
½ teaspoon bicarbonate of soda
½ teaspoon fine sea salt
60g coconut butter/coconut oil
125g coconut palm sugar
2 large eggs
zest of a lime
Preheat the oven to 180ºC and line a couple of baking sheets with baking parchment. Melt the dark chocolate and set aside to cool slightly.
In another bowl, mix together the granola, buckwheat flour, cocoa, bicarb and salt until everything’s well combined.
In another bowl, cream together the butter and sugar, with the zest until fluffy. Beat in the cooled, melted chocolate then the eggs one by one, and when fully combined carefully beat in the dry ingredients.
Then fold in the cold chocolate chips and dollop rounded tablespoonsful of the dough onto a lined baking sheet. Don’t fret, this can get quite messy, it’s best to put the remaining cookie dough in the fridge while the first batch is underway.
Bake for 9–10 minutes, until the cookies are just set at the edges, but are still very soft in the centre.
Remove the sheet from the oven and let the cookies sit on the warm tray for another 10 minutes before transferring them to a wire rack to cool completely. Enjoy!