Double Chocolate Sable Cookies
Sable Cookies, for those of you who don’t know, are French in origin and are similar in taste and texture to a shortbread biscuit. They have that gorgeous, buttery taste, and that amazing crrrrrunch. Traditionally, they’re made with your classic baking staples – flour, butter, sugar, and egg (the yolk, at least).
However, I wanted to give this recipe a little, healthier spin.
These Sable Cookies are not only gluten-free, but they are also vegan-friendly, nut-free and Paleo.
Yet, I promise that they don’t compromise on taste! They, too, have that perfect texture – the buttery, melt-in-your-mouth quality, as well as the amazing crunch – in spite of being made with coconut sugar (meaning they are free from refined sugars), tigernut flour, coconut flour and raw cacao and superfoods.
- Makes 16
- 1 cup butter (vegan or otherwise)
- 3/4-1 cup coconut sugar (depending on taste – I used Coconut Merchant)
- 80g dark chocolate, finely grated and chilled in the freezer for 10 minutes
- 1 cup tigernut flour
- 1/4 cup coconut flour
- 5 tbsp cacao (I actually used Chocolate Lover superfood powder by Your Superfoods)
- 1/2 tsp bicarbonate soda
- Pinch salt
- 3 tbsp aquafaba (vegan option) or one egg yolk
- To coat –
- 80g dark chocolate, finely chopped
- 2 tsp coconut oil
- Pistachios for decoration (optional)
- Start by stirring together the tigernut flour, coconut flour, cacao, salt and bicarbonate of soda. Set aside.
- Creaming together your butter and sugar until well combined and creamy. Add in the aquafaba or egg yolk and beat until just mixed. Sift in the dry ingredients and beat until just combined – don’t overbeat, you want the mixture to have a sandy texture. Stir in your chilled dark chocolate.
3. Use your hands to bring the cookie dough together, but again don’t overmix. Shape into a rectangle of sorts, then lie on baking paper. Using the baking paper to help you, roll into a log / cylinder (mine was around 30cm long and 5-6cm wide). Place in the fridge to firm up overnight.
4. Preheat your oven to 170C. Unwrap your chilled dough, then cut the log into around 16 slices. Lie on a lined baking tin, with plenty of room in between each cookie, then place immediately in the oven to bake (if you’re still waiting for the oven to warm, pop the cookies back in the fridge until just before baking – this helps to stop them spreading and keeps them crisp) for 13-15 minutes (mine took 14), until starting to firm. Remove from the oven and leave to cool completely
5. Once cool, melt your dark chocolate and coconut oil in a bain marie until melted and smooth. Dip each cooled cookie into the chocolate and sprinkle with pistachios, if using. Best eating the day of baking.