Bossa nova, and then Elvis in the background. At a new café in London (Abuelo) in the heart of Covent Garden, enjoying the serenity of solitude. Peaceitude. Hopefully there will be a vegan mud pie for me soon, to complement this matcha latte velvet. Despite my need for solitude, this heart is full with emptiness after a full 2 weeks of living and enjoying life to the fullest with my favourite human being over the Easter break. The past few weeks taught me that sometimes, all that’s needed is frugality and acceptance of what is. A fresh page in my diary for a fresh day. The simple, dense crumb of a freshly-baked loaf (missing the cheap and delicious bread from Germany so much!). The still invigoration of a short morning yoga flow, which pervades the air you breathe every second of every day with a keen alertness, curiosity and beauty. Nothing more sleek or necessary.
Success need not be about ticking off the 100 things on your to-do list, rather it could be absolute mindfulness. The absolute mindfulness of a cheeky bite of a chewy-edged, gluten-free chocolate chip cookie, which I made for my boyfriend’s dad who is extremely sensitive to gluten.
These cookies have double the chocolate than your average cookie. In other words, they’re double the fun and flavour. Each break and pull yields strands and streams of melting dark chocolate (or stuff in some vegan milk chocolate if you wish, go on). The best part is of course the coffee, which brings out the flavour of the chocolate while illuminating a hint of morning smokiness. Using just buckwheat flour will make the cookies sandier in texture, but this is somewhat offset but the chewy edges, gooey middles and countless pools of melted chocolate. YUM.
Gluten-free Double Chocolate Coffee Cookies (makes 6-8 medium-large cookies)
180g (1.5 cups) buckwheat flour (or use half buckwheat and half whole wheat/ plain flour)
100g chopped dark chocolate, or use a mix of dark and milk vegan chocolate if you prefer slightly sweeter cookies
100g vegan butter, at room temperature. Alternatively, you can use coconut oil.
140g brown/coconut sugar
1/2 tsp each of baking powder and baking soda
1 tsp espresso powder
1 tbsp vanilla extract
120ml (a half cup) plant milk of choice
Preheat your oven to 180C and line two baking trays with baking parchment. In a bowl and with a fork or whisk, cream together the butter and sugar. Add the baking powder, baking soda, espresso powder, vanilla and plant milk. Mix everything together well. Add the buckwheat flour and chopped chocolate, and mix together until batter is well incorporated. It should look relatively thick and clumpy.
Dollop heaped tablespoons of batter onto your lined sheets, and press down on the cookies a little to flatten them. Bake in the preheated oven for 12 minutes exactly. They should be really soft, in fact a little too soft to fiddle with once right out of the oven. Wait 10 minutes for them to firm up a little, before taking them off the tray and eating them (ideally with a cold glass of almond milk!).