Buttery Buckwheat Chocolate Chip Cookies
These warm spiced, and buttery buckwheat chocolate chip cookies have a deliciously chewy middle with a perfect slight crunch on the outside. Simply addictive.
Servings: 15 cookies
Calories: 196kcal
Ingredients
- 1 egg beaten
- ¾ cup pure unsalted butter, softened or melted 125 grams
- 1 teaspoon vanilla extract
- ⅓ cup brown rice syrup (or maple syrup) 135 ml
- 1 ½ cups buckwheat flour 200 grams
- ½ teaspoon cinnamon powder
- ½ teaspoon grated fresh ginger
- ½ teaspoon ground cardamom spice
- 1 teaspoon baking powder
- ¾ cup chocolate carob chips or any other hand-chopped chocolate of your choice 100 grams
Instructions
- Preheat the oven to 375 ℉/ 190 ℃. Line a large baking sheet with parchment paper.
- Place the egg, butter, vanilla extract, and syrup in a small bowl and mix everything until well combined.1 egg, ¾ cup pure unsalted butter, softened or melted, 1 teaspoon vanilla extract, ⅓ cup brown rice syrup (or maple syrup)
- In a separate bowl, combine the flour with the spices and baking powder. Stir in the chocolate chips.1 ½ cups buckwheat flour, ½ teaspoon cinnamon powder, ½ teaspoon grated fresh ginger, ½ teaspoon ground cardamom spice, 1 teaspoon baking powder, ¾ cup chocolate carob chips or any other hand-chopped chocolate of your choice
- Add the wet mixture to the dry mixture, then stir until everything is well combined.
- Scoop about a tablespoon of dough. Drop on the prepared baking sheet.
- Repeat with the rest of the cookie dough. Ensure that the cookies are spaced well apart from one another.
- Bake for 15 minutes or until lightly colored and firm at the top.
- Let the cookies cool for 10 to 15 minutes before serving.
- Store in a brown bag or tin cookie box for a few days, or store them in an airtight container at room temperature for up to 5 days.
Notes
Helpful baking Tips:
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- Chocolate: if you like yours to be puddled with chocolate, then go for it and add more chocolate chips than the recipe recommends.
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- Cookie size: You can get 15 to 17 cookies from a batch if you make them spoon-full-sized. Or make 9 stupendously oversized buckwheat chocolate chip cookies. From experience, you won't hear anyone complain, just fewer cookies to go around.
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- Cool down the buckwheat cookies: It's a very important step. You gotta cool them down because otherwise, none of the warm, spiced flavors come through when you bite into that irresistible but still warm, crumbly treat. It's like all the flavors still have to set in, and, trust me, it's worth the extra 10 minutes of wait.
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- Equipment: You don't need any fancy equipment or an electric mixer. I usually mix everything together by hand with a whisk, a wooden spoon, and a bowl.
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- Storage: Store in a brown bag or tin cookie box for a few days, or store them in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 196kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 50mg | Potassium: 135mg | Fiber: 2g | Sugar: 8g | Vitamin A: 301IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg
