Double Chocolate Buckwheat Cookies
User Reviews
5
Double Chocolate Buckwheat Cookies
Description
This recipe produces Double Chocolate Buckwheat Cookies by mixing softened butter with coconut sugar, egg, and vanilla before stirring in buckwheat flour, cocoa powder, baking soda, and salt. Dark chocolate chips are folded into the dough, and additional chips are pressed on top prior to baking at 350ºF. The dough is portioned by tablespoon scoops creating cookies that spread slightly as they bake for 9 to 10 minutes. Cooling them on the baking pan for 20 minutes allows them to set while still retaining a soft, fudge-like center. Buckwheat flour adds a mild earthiness and pairs well with the intense chocolate flavor from cocoa and chips.
The cookies store well refrigerated for up to five days and can be customized by swapping salted butter with vegan butter or coconut oil. Vegan adaptations using flax eggs can be made, though baking time may slightly increase with these substitutions.
This cookie offers a chocolate treat with a different texture and flavor profile thanks to buckwheat, making it suitable for those seeking something beyond classic chocolate chip cookies.
Ingredients
- 1 (4 oz.) stick butter softened (see notes, salted
- 1 cup coconut sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup buckwheat flour light
- 6 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. (Prepare two pans if you'd like to bake the whole batch at once.)
- In a large bowl, combine the softened butter and sugar and mix well. Add in the egg and vanilla, then stir again.
- Add in the buckwheat flour, cocoa powder, baking soda, and salt. Stir well, until a thick cookie dough is formed. Fold in the chocolate chips, reserving a few to press into the top of the cookies.
- Use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared baking sheet. Press the reserved chocolate chips into the top of the cookies and bake at 350ºF for 9 to 10 minutes. The cookies should spread slightly as they bake.
- Let the cookies cool on the pan for at least 20 minutes, then they can be enjoyed warm for a brownie-like experience. Or transfer them to a wire rack to cool completely. These cookies will keep well in an airtight container in the fridge for up to 5 days if you don't eat them all before then.
Notes
- For best flavor, use light-colored buckwheat flour made from hulled groats to avoid bitterness.
- Salted butter improves taste, but unsalted or vegan alternatives can be used.
- To make vegan cookies, replace butter with plant-based fat and the egg with a flax egg; bake a bit longer to firm up the dough.
- Store cookies in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 95mg | 4% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 131IU | 3% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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