I’m always after ways to distract my over-active mind and I’m a massive fan of eating so the idea that I can combine the two, makes me pretty happy.
Spending time in the kitchen means having to think – measuring, weighing etc all take a little brain power and it’s really hard for your brain to concentrate on two things at once. Anxiety and cooking are actually a good combo as it’s usually cooking that wins in the competition for your brains attention.
These cookies are ideal if you’re looking for that illusive perfect treat – gluten-free, refined sugar free yet still delicious.
1 teaspoon baking powder.
1 1/2 cup buckwheat flour.
1 teaspoon natural vanilla eseence.
1/2 teaspoon sea salt.
125g unsalted butter, softened.
1/2 cup rice malt syrup. You can use Maple Syrup but they’ll be super-sweet. I’d only use 1/4 cup.
2 tablespoons crunchy peanut/almond butter.
100g 85% dark chocolate, coarsely chopped.
1. Preheat oven to 160°C/325°F/Gas Mark 3. Line two baking sheets with baking paper.
2. Combine flour, baking powder, vanilla powder and salt in a large bowl. In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined. Add nut butter and stir through.
3. Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.
4. Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container – if they, you know, last that long. Enjoy!