So, Valentine's Day.
Everyone's a little different on this, ah, holiday...but we're accepting of everyone over here at RSRF.
If you're deeply in love, great.
If you're single and ready to mingle, great
If you're recently dumped and feeling cynical, greeeaaaaaat.
Whether you're planning to celebrate with a romantic dinner, girls night out, or egging your ex's house, do whatever makes you happy. If it happens to be legal, even better. There's only one condition: No matter what you're doing, these cookies better be involved.
Speaking of, these guys are seriously cool. They've got the elements of a basic chocolate chip number, but jazzed up a little. Like your regular Zumba class just installed a disco ball. Bang: there's your Valentine's cookie.
There's definitely some ingredients that you don't normally think of in cookies, but I promise they work.
They do more than work.
In addition to almond and oat flours, buckwheat makes an appearance. A little goes a long way in adding nutty, earthy undertones in the base of the cookie. This flavor profile is also complimented by cacao nibs and just a touch of super dark chocolate, which are both bitter. In place of butter, coconut oil, or almond butter...olive oil. I know, but you have to trust me here. The olive oil adds a fruity, kinda peppery yet buttery rich complexness. If you don't know what it is, it's hard to identify but it just gives the cookie an amazing, inexplicable something. I finished these off with a sprinkling of large flake sea salt. It adds crunch, contrast, and perfectly marries all of the other flavors.
Long story short, these cookies are truly blissful and totally fancy. Like, you should probably eat them with your pinky up or something. They're fruity and crispy and chewy and rich and complexly flavored and bitter and caramelly and since we're being honest here I probably ate a lot of them ok please take your judgement elsewhere.
I had a different look + texture in mind for these, but I loved how they tasted so I decided to just go with it. The cookies are pretty fragile, though, so be gentle.
Buckwheat Olive Oil Cacao Nib Cookies
- 1 cup almond flour
- 1/4 cup buckwheat flour
- 1/4 cup oats; ground finely
- 1/4 cup whole oats
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- scant 1/2 cup high quality extra virgin olive oil
- 1/4 cup maple syrup
- 1 tbsp molasses
- 1 tsp vanilla
- 10 grams (1 square) chopped dark chocolate (I used a vegan 90% cocoa bar)
- pinch of salt + large flake sea salt for sprinkling
- 2 tbsp cacao nibs
Whisk together the flours, ground oats, whole oats, baking soda, baking powder, and salt.
In a separate bowl or liquid measuring cup, whisk together the oil, maple syrup, molasses, and vanilla. Pour the wet into dry and mix vigorously with a wooden spoon for 20 seconds. stir in the cacao nibs.
Chill the dough in the fridge for at least 1 hour to allow the flour to soak up a little liquid. In the meantime, pre-heat the oven to 375°F and set up a rack in the middle, and grease one large or two small cookie sheets.
After the dough has chilled, use a small cookie scoop or a tablespoon to drop cookies 3 inches apart on the cookie sheets. Sprinkle lightly with flaky salt
Bake for 12-15 minutes, until the edges are golden but the centers are still underdone. Take the cookies out of the oven and sprinkle the chopped chocolate in the middle of each. Let the cookies rest + cool on top of the stove to harden slightly before you devour them all. Politely.
Forget sharing with your valentine.
In other quick news, I'm (almost too) excited because I found this vintage milk bottle at a thrift shop for $2!! Hey, if I didn't geek out about cheap milk bottles, who would?