Chocolate Buckwheat Cookies (Edit recipe)

Jessi's Kitchen

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Decadent chocolate buckwheat cookies made with only one gluten-free flour. Rich, fudgy and delicious.

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Original Recipe

PREP TIME

1 hour and 10 minutes

COOK TIME

10 minutes

INGREDIENTS

12

Serves: 24

Ingredients

.5 cup Butter, Unsalted, room temperature
1 cup Coconut Sugar, or cane sugar
.5 cup Almond Butter, creamy
1 tsp Vanilla Extract
1 Egg
1 Egg Yolk
.5 tsp Baking Soda
.75 tsp Salt
.5 cup Cocoa Powder
.5 cup Buckwheat Flour
1 cup Semi-Sweet Chocolate Chips
.5 cup Walnuts, chopped (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 and line a baking sheet with parchment paper.
Add the butter and sugar to a large bowl and mix with a hand or stand mixer until mixture is light and fluffy. Approximately 1-2 minutes.
Add the almond butter and mix until just combined.
Add the vanilla, egg, egg yolk and mix until everything is thoroughly combined.
Next add the baking soda, salt, cocoa powder and buckwheat flour and mix until everything is just incorporated.
Add the chocolate chips and walnuts and mix.
Use an ice cream scoop to place the cookie dough on to the baking sheet (about 2 Tbsp) and slightly flatten the top of the cookie. Space the cookies 2-3 inches apart.
Bake for 10-12 minutes or until edges are slightly browned. Move to a cooling rack and repeat until the dough is gone.

Notes

You can substitute palm shortening for the butter if you need a dairy-free option.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	202
Fat:	13 g
Carbohydrates:	19 g
Protein:	6 g
Cholesterol:	10 g
Sodium:	114 mg
Fiber:	4 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.