When I go grocery shopping, except in cases of extreme necessity, I consciously choose to do it almost always alone, because my husband usually gets bored and his participation in choosing products to put in the cart is usually close to zero. Moreover, not being pressured by him to speed up the time and finish as soon as possible, I have the freedom to calmly select the products I want to later bring to my table, checking each ingredient one by one! In particular, I don’t know about you, but I am attracted to the flour shelf, the special ones I mean, like the pea flour with which I made some very good vegan and gluten-free savory pancakes last week. Today, however, I was tempted by buckwheat flour, perfect for making gluten-free recipes like these rustic cookies with hazelnut filling, sugar-free, and butter-free! Thanks to honey and maple syrup, I baked small and healthy taste jewels, which I share with you to appreciate the choice of sweetening in a different way. Furthermore, I hope to encourage you to choose alternative flours for your sweet and savory dishes, which bring with them the essence of wellness and good, healthy habits. Sure, the cost compared to traditional flour proportional to the quantity, I won’t deny it, is definitely higher, but investing in health I believe is a choice worth making! Having said that, I leave you with my personal recipe and, if you try them, don’t forget to add my hashtag under your recipe or write to me here to let me know!

Difficulty: Very Easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 20 cookies
Cooking methods: Electric Oven
Cuisine: Italian

Ingredients

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2/3 cup Whole Rice Flour
2/3 cup Buckwheat Flour
1/4 cup Gluten-Free Coconut Flour
1/2 cup Rice Milk (or other plant-based milk)
1/4 cup Peanut Oil
1/4 cup Orange Honey
2 tbsp Agave Syrup
1/2 cup Whole Peeled Hazelnuts
1 tsp Baking Soda (level)
1 pinch Salt
1/3 cup Hazelnut Cream
as needed Grated Coconut (Rapè)
as needed Powdered Sugar

Preparation

Start by combining the three flours in a bowl (fig. 1).
Separately, in another bowl, dissolve the honey with the maple syrup (fig. 2).
Add the rice oil and coconut milk and mix with a spatula (fig. 3).
At this point, gradually incorporate the 3 flours without needing to sift them (fig. 4).
As soon as the mixture starts to solidify, begin working it with your hands, adding the hazelnut pieces (fig. 5).
Knead until the hazelnuts are absorbed and you obtain a grainy and compact dough (fig. 6).
Let the dough rest in the fridge wrapped in plastic wrap for 30′, then with slightly damp hands, form balls a little larger than a walnut and create a slight hollow in the center with the end of a wooden spoon handle. Arrange the cookies well spaced apart on a baking tray lined with parchment paper. Bake in a preheated oven at 350°F for 15′-18′. Check them anyway, as baking times can vary depending on the oven, they should not over-brown.
Once baked, fill the hollows with hazelnut cream and serve with a sprinkle of powdered sugar and grated coconut.
And voilà… the buckwheat and hazelnut cookies are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!