SWEET TREATS
These cookies from Aran Goyoaga new cookbook are naturally gluten-free with a delicious hint of fennel. We also made them vegan. Try the cookies and read our conversation with Aran.
30 minutes
Makes 16 cookies
30 minutes
Makes 16 cookies
Aran Goyoaga started her blog Canelle et Vanille back in 2008 and it was a big inspiration for us when we got started. Her photography style is exquisite and now she has transitioned to making cookbooks and creating on-demand gluten-free baking classes. She makes the most spectacular gluten-free sourdough bread and has just released a new book, Canelle et Vanille Bakes Simple. For the second edition of our newsletter, we caught up with Aran and had a fun conversation about gluten-free baking (which according to her can actually be easier than traditional baked goods), how sharing recipes online has changed for her and why she has started adding vegan alternatives in her recipes for our latest newsletter. You can read the online version of the newsletter here. And if you don't subscribe already, sign up here!

These Double Chocolate & Buckwheat Cookies are from her new book. We baked them on a rainy afternoon and they were a true treat. They are studded with almond butter and a hint of fennel, which we love, have a very deep and rich chocolate flavor with an earthiness from the buckwheat and are slightly soft inside. We made these vegan but have provided both Aran's original recipe and our version below.
Hope you enjoy them! 
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