Yes I know, this recipe probably means something to you if you follow me on Instagram, since I posted it there at the beginning of June. But I love it so much that I couldn’t not share it here, on the blog 😉

As said in the Instagram post, I was a little tired of soft cookies lately, and I wanted crunchy cookies, which are “crounch crunch” in the mouth (so many rhymes in a single sentence!) I I therefore tried a version with my two flours of love: spelled and buckwheat, which form a hellish taste combo in addition to being low in gluten.

Said cookies being a real success (finally to my taste), here is the recipe =)


  • 150g small spelled flour
  • 50g buckwheat flour
  • 50 g whole sugar
  • 50g cane sugar
  • 1 pinch of salt
  • 110g margarine
  • 30g chocolate chips

NOTE – I use a little whole sugar for its richness in minerals and for its slight caramelized side which gives a particular color and flavor to the cookies


1/ In a salad bowl, mix all the dry ingredients: the flours, the sugars and the pinch of salt.

2/ Add the margarine in pieces and mix until you get a sandy texture (personally I do it with a small drummer).

3/ Incorporate the chocolate chips and form a ball which should be neither too dry nor too wet. Add a tiny bit of flour or water if needed.

4/ Form a sausage and place it in the fridge for about 30 minutes.

5/ Preheat your oven to 180°. Cut the sausage into biscuits with a maximum thickness of 1 cm. Place them on a baking tray lined with baking paper and bake for about 10 minutes. When their edges start to brown, take the pan out of the oven and let them finish cooking.

I hope you will like this recipe! I kiss you!

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