Rustic cocoa cookies are shortbreads also suitable for those with gluten intolerance.
They contain little sugar but retain all the beneficial properties of buckwheat, oats, and bitter cocoa.
Shall we prepare them together?
If you love making cookies, take a look at the following:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 84.42 (Kcal)
- Carbohydrates 11.78 (g) of which sugars 3.09 (g)
- Proteins 1.84 (g)
- Fat 3.99 (g) of which saturated 0.72 (g)of which unsaturated 3.11 (g)
- Fibers 1.28 (g)
- Sodium 64.15 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see the ingredients we need to make this recipe
- 1 egg
- 1/4 cup sugar
- 1 pinch fine salt
- 1 tbsp unsweetened cocoa powder
- 1/4 cup vegetable oil
- 1 packet vanillin
- 1 tsp baking powder
- 1 1/2 cups buckwheat flour
- 1/4 cup potato starch
- 1 tbsp rolled oats
Tools
- 1 Mixing bowl
- 1 Fork
- Cookie cutter
- 1 Rolling pin
- 1 Baking sheet
- 1 Scale
- 1 Work surface
Steps
In a mixing bowl break the egg, add the sugar, a pinch of salt, the vanillin, the sifted baking powder, and start mixing with a whisk or fork.
Measure the required oil and mix in the cocoa until well dissolved.
Then combine with the previous mixture.
Now add the dry ingredients. Rice flour and then buckwheat flour.
When you can no longer mix the dough with utensils, start doing it by hand.
The buckwheat flour may vary slightly in amount based on the texture used and depending on liquid absorption.
We will obtain a dough with a soft consistency, easy to work on the work surface.
Place the dough on a floured work surface and roll it out with a rolling pin, not too thin.
Once rolled out, I sprinkled the rolled oats on top, then went over with the rolling pin to press them into the surface.
This way, they won’t fall off once baked.
Cut the cookies with your preferred shapes.
Bake at 350 degrees, preheated oven in static mode for about 13 minutes.
Each of you should adjust based on your oven’s power, with mine, 12-13 minutes is the perfect baking time.
If you think about leaving them in for a minute more, that’s okay, but not too long, or they will harden, compromising the success.
Enjoy your meal
How to store rustic cocoa cookies?
Cocoa cookies remain crispy for 3-4 days in a tin or airtight glass jar.
