Ingredients
The following ingredients have 4 Servings
- 1/2 cup sweet rice flour (mochiko) ((2.75 ounces / 80 grams))
- 1/2 cup buckwheat flour ((2.5 ounces / 70 grams))
- 1/2 cup old-fashioned rolled oats, plus an extra handful for the tops ((1.75 ounces / 50 grams))
- 1/2 cup quick (baby)oats ((1.5 ounces / 40 grams))
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt ((or 1/4 teaspoon if your almond butter is salted))
- 1 cup smooth, unsalted almond butter ((8 ounces / 225 grams))
- 3/4 cup plus 2 tablespoons maple syrup ((8.5 ounces / 240 grams))
- 6 tablespoons melted but cool coconut oil ((2.5 ounces / 70 grams))
- 1 teaspoon vanilla extract
- 1 1/2 cups coarsely chopped bittersweet chocolate (preferably 65-70% cacao mass), plus some extra chunks for the tops
- flaky salt such as Maldon, for the tops ((optional))
Instruction
- Position a rack in the upper and lower thirds of the oven and preheat to 375ºLine two or three cookie sheets with parchment paper.
- In a medium bowl, whisk together the sweet rice and buckwheat flours with the old-fashioned and quick oats, baking soda, and sea salt.
- In a large bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla. Add the flour mixture and stir until combined, then stir vigorously for 20 seconds. (This helps create a chewy texture.) Stir in the chocolate.
- Form the dough into 1 1/2-inch balls (either with two teaspoons or with a #40 spring-loaded ice cream scooand place at least 2 inches apart on the lined baking sheets. If you like, top each cookie with a few flakes of flaky salt, a few oats, and a chocolate chunk or two.
- Bake the cookies, rotating the pans from front to back and top to bottom after five minutes, until the cookies are puffed and slightly cracked on top, and set around the sides, 8-10 minutes. (They will seem underdone, soft, and fragile at first, but will firm up as they cool.) Let the cookies cool completely, then store airtight at room temperature. They will stay soft and chewy for up to 3 days.
