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Close up of a plate of Afghan Biscuits

Afghan Biscuits

Naturopath Lauren Glucina
Crunchy, chocolatey Afghan Biscuits made without gluten or butter. A Kiwi favourite! Makes 18 small cookies.
4.84 from 12 votes
Prep Time 5 mins
Cook Time 12 mins
Icing time 5 mins
Total Time 22 mins
Course Baking
Cuisine Gluten free, New Zealand
Servings 18 biscuits
Calories 188 kcal

Equipment

  • Pyrex jug
  • Saucepan or pot
  • Baking tray
  • Mixing bowl

Ingredients
  

Afghan Biscuits:

  • ½ cup coconut oil
  • 100 g dairy free dark chocolate
  • ½ cup coconut sugar
  • 2 tablespoons coconut milk tinned, full fat
  • 2 teaspoons vanilla extract
  • 1 cup buckwheat flour
  • ¼ cup almond meal
  • ¼ rounded cup cacao powder
  • 2 cups cornflakes
  • ½ teaspoon coarse sea salt
  • ½ teaspoon baking soda ensure this is fresh

Thick Icing:

  • 1/4 cup raw cashew butter unroasted is best
  • ¼ cup pure maple syrup
  • ¼ cup raw cacao powder
  • 1 tablespoon coconut milk
  • ½ teaspoon vanilla extract
  • pinch coarse sea salt
  • 12 walnut halves to top

Instructions
 

  • Pre-heat oven at 165˚C (329˚F).
  • In a bowl, sift and combine buckwheat flour, almond meal, cacao powder, cornflakes, salt and baking soda.
  • Combine coconut oil and dark chocolate in a pyrex jug and stand in a saucepan filled with boiling water. Stir until melted, then add coconut sugar, coconut milk and vanilla, continue to heat until smooth, then pour over the dry mixture and use a spatula to combine.
  • Shape the mixture into rounds, about 1 tablespoon per, and space evenly on a tray lined with baking paper.
  • Place on a rack in the middle of your oven and bake for up to 12 minutes. Remove and let cool entirely before icing.
  • Icing:
  • Combine all ingredients in a pyrex jug and stand in a saucepan filled with boiling water. Stir vigorously to melt and combine, the texture should be thick.
  • Remove from the heat then use a teaspoon per mixture to ice the biscuits. Top with half a walnut. Enjoy!

Notes

  • Sorghum and oat flours will work just fine in place of the buckwheat
  • Raw, unsalted cashew butter works better than roasted (taste wise)
  • Choose a quality, dairy free dark chocolate
  • Don't skip the cornflakes! They're the best part
  • Biscuits are great without the icing if you can't be bothered
  • Check in on them at the ten minute mark so they don't burn
  • Store in an airtight container
  • Nutrition panel is per serve, and an estimate only

Nutrition

Calories: 188kcalCarbohydrates: 18.6gProtein: 3.4gFat: 12gSaturated Fat: 7.7gSodium: 66mgFiber: 2.8gSugar: 7gIron: 1.6mg
Keyword Afghan Biscuits
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