-
1
Preheat the oven to 350 degrees F and generously dust your work surface with, buckwheat flour.
-
2
Lightly grease a cookie sheet and set aside.
-
3
In a large mixing bowl, using a wooden spoon or an electric mixer, cream the coconut oil and date sugar.
-
4
Add the 1/8 teaspoon salt, cardamom, cloves, and vanilla.
-
5
Mix in the buckwheat and hazelnut flours, and water.
-
6
When the dough is thoroughly combined, turn it out onto your work surface.
-
7
Liberally dust the rolling pin with buckwheat flour, and roll the dough out to about 1/8 inch thick.
-
8
Using your favorite cookie cutter, cut out shapes (I like to use a glass dipped in flour as my cookie cutter).
-
9
With a floured spatula, transfer cookies to the cookie sheet and bake for 20 minutes.
-
10
Remove from the oven; leave the cookies on the pan to cool.
-
11
Meanwhile, in a double boiler or using a metal bowl placed on top of a pot of simmering water, melt the chocolate, coconut oil, and a pinch of salt.
-
12
Whisk thoroughly and remove from the heat.
-
13
You may dip your cookies in the chocolate, or using a spoon, cover half of each cookie with a spoonful of chocolate.
-
14
Alternatively, you can drizzle chocolate on the cookies for a lacy look.
-
15
(You may have leftover chocolate.)
-
16
Let sit for 1 hour at room temperature before serving.
