Chocolate Buckwheat Cookies (Edit recipe)

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

1 hour and 10 minutes

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	183
Fat:	13 g
Carbohydrates:	16 g
Protein:	5 g
Cholesterol:	18 g
Sodium:	113 mg
Fiber:	2 g
Sugars:	9 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 24

Ingredients

.5 cup Unsalted Butter, 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 Organic Walnuts, chopped (optional)

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Process

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.