Description
1 cup buckwheat flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut sugar (or brown sugar)
1/4 cup maple syrup
1/4 cup melted coconut oil (or butter)
1 teaspoon vanilla extract
1 egg (or flax egg for vegan option)
1/2 cup dark chocolate chips
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the buckwheat flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix the coconut sugar, maple syrup, melted coconut oil, vanilla extract, and egg until smooth.
Gradually add the dry to the wet mixture, stirring until well combined. Fold in the dark chocolate chips.
Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, until the cookies are set but still soft in the center.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes | Kcal: 180 per cookie | Servings: 12 cookies
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure all ingredients are at room temperature to promote even mixing. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. In a medium bowl, thoroughly whisk the buckwheat flour, cocoa powder, baking soda, and salt to eliminate any lumps and ensure leavening is evenly distributed. In a larger bowl, vigorously mix the coconut sugar, maple syrup, melted (and slightly cooled) coconut oil, vanilla, and egg until the mixture is smooth and the sugar begins to dissolve. Gradually add the dry ingredients to the wet, folding gently until just combined—overmixing can lead to tough cookies. Finally, fold in the dark chocolate chips. Use a cookie scoop or two spoons to portion 12 equal mounds of dough onto your sheet, spacing them 2 inches apart to allow for spreading. Bake for 10-12 minutes; the cookies will look set at the edges but soft in the middle. This is key for a chewy texture.
Serving Suggestions
These rich, chocolatey cookies are versatile. Enjoy them warm with a glass of cold almond milk or crumbled over dairy-free vanilla ice cream for a decadent dessert. For a festive touch, sprinkle with a pinch of flaky sea salt immediately after baking. They also pair wonderfully with a cup of coffee or as a lunchbox treat. To gift, stack them in a glass jar tied with a ribbon.
How-to Summary
In summary: Whisk dry ingredients. Mix wet ingredients separately. Combine wet and dry, then fold in chocolate chips. Scoop dough onto a parchment-lined tray. Bake at 350°F for 10-12 minutes until edges are set but centers are soft. Cool before serving.
Frequently Asked Questions
Can I make these cookies vegan? Yes, simply replace the egg with a “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water, left to thicken for 5 minutes).
My dough is very crumbly. What should I do? Buckwheat flour can be absorbent. Add a tablespoon of non-dairy milk or water at a time until the dough comes together.
Can I use a different flour? Buckwheat flour provides a unique nutty flavor and is gluten-free. Substituting with all-purpose flour will change the texture and taste significantly.
How should I store these cookies? Store in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.
Why are my cookies flat? This usually happens if the baking soda is old or if the coconut oil/butter was too hot when added, melting the sugar. Ensure your leavening is fresh and your melted oil has cooled slightly.
Common Mistakes to Avoid
Avoid these pitfalls: 1) Overmixing the dough after adding the flour, which develops toughness. 2) Using hot melted coconut oil, which can cook the egg and cause spreading. 3) Overbaking – remove cookies when centers look soft. 4) Not measuring flour correctly. For best results, spoon flour into the measuring cup and level it off. 5) Placing dough on a warm baking sheet, which causes premature spreading. Always use a cool sheet for each batch.
Conclusion
These buckwheat chocolate chip cookies are a delicious, wholesome twist on a classic treat. Their rich, fudgy texture and complex flavor from the buckwheat and dark chocolate are sure to impress. By following the step-by-step guide and heeding the common mistakes, you’ll achieve perfect results. Whether you’re catering to dietary restrictions or simply exploring new flavors, this recipe is a reliable and delightful addition to your baking repertoire. Enjoy the process and the delicious outcome!