Buckwheat Double Dark Chocolate Brownie Cookies
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Buckwheat Double Dark Chocolate Brownie Cookies
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These buckwheat double dark chocolate brownie cookies are rich, decadent, and sure to satiate even the most severe chocolate craving!
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Ingredients
- 1 ½ cups buckwheat flour whole-grain, or whole-wheat flour
- ¾ cup Dutch-process cocoa powder sifted if lumpy
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups light brown sugar (raw sugar, or coconut sugar)
- 2 egg room temperature, large
- ⅔ cup almond butter (room temperature)
- ¾ cup unsalted butter melted and cooled slightly, or coconut oil
- 1 ½ teaspoons vanilla extract
- 2 cups semisweet chocolate chips (divided)
Instructions
- In a medium mixing bowl, stir together the buckwheat, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat together the sugar, eggs, almond butter, melted coconut oil or butter, and vanilla until well combined. Add the flour mixture and beat just until combined. Stir in 1 1/2 cups (255 grams) chocolate chips. The dough will be thick and sticky like brownie batter.
- Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
- Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper. Roll the dough into 1 1/2-inch (4 cm) balls and place 3 inches (7 1/2 cm) apart on the baking sheet. Press the remaining 1/2 cup (85 grams) chocolate chips onto the top of the balls, if desired. Bake for 8 to 11 minutes or until the tops of the cookies are no longer wet in the middle.
- Let cool completely on the baking sheet. Store in an airtight container at room temperature for up to 4 days.
Notes
- These cookies are gluten free if you use whole-grain buckwheat flour.
- If using buckwheat, these are a cross between a cookie and a brownie. If using whole wheat, they’re more like a traditional chewy and fudgy cookie.
- If using buckwheat, these are a cross between a cookie and a brownie. If using whole wheat, they’re more like a traditional chewy and fudgy cookie.
Nutrition Information
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Calories
165kcal
(8%)
Carbohydrates
18.5g
(6%)
Protein
2.3g
(5%)
Fat
10.4g
(16%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4.4g
(26%)
Cholesterol
9mg
(3%)
Sodium
53mg
(2%)
Fiber
1.8g
(7%)
Sugar
12.8g
(26%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 18.5g | 6% |
| Protein | 2.3g | 5% |
| Fat | 10.4g | 16% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4.4g | 26% |
| Cholesterol | 9mg | 3% |
| Sodium | 53mg | 2% |
| Fiber | 1.8g | 7% |
| Sugar | 12.8g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
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