Chocolate Chunk Buckwheat Cookies Food

CHOCOLATE CHUNK BUCKWHEAT COOKIES

Chocolate Chunk Buckwheat Cookies image

This recipe is from "The New Whole Grains Cookbook" I love the texture of the Kasha used, and adore these cookies.

Provided by kelly in TO

Categories Drop Cookies

Time 25m

Yield 12 cookies

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter, softened
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup whole wheat pastry flour
2 tablespoons whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buckwheat groats (Kasha)
6 ounces semisweet chocolate, chopped into 1/2 inch chucks

Steps:

Preheat over to 375°F.
In a stand mixer or bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, vanilla, and almond extract until well mixed.
In a small bowl, mix the flour, baking soda, salt and buckwheat, and add to the butter mixture, beating to incorporate. When the flour is mixed in, add the chocolate and stir until combined.
Drop 2-tablespoon-size balls of dough onto ungreased sheet pans, leaving 3 inches of space between the balls. The cookies will spread while baking.
Bake for 6 minutes, reverse the position of the pans in the oven, then bake for 4 to 6 minutes more. A pale, soft center surrounded by golden brown cookie is the desired result.
Let the cookie cool on the pans for 5 minutes, then transfer to cooling racks with a spatula. Let cool completely before storing in an airtight container for up to a week.

Nutrition Facts : Calories 260.9, Fat 15.8, SaturatedFat 9.6, Cholesterol 38, Sodium 119.2, Carbohydrate 31.8, Fiber 3.9, Sugar 18, Protein 4.2

GLUTEN-FREE BUCKWHEAT CHOCOLATE CHIP COOKIES

Gluten-Free Buckwheat Chocolate Chip Cookies image

Buckwheat is a sweeter, richer alternative to wheat flour. They are chewy, but still fluffy! They are also not like sand paper, like most gluten-free recipes, and easily modified. You may need to add an extra 1/4 cup of buckwheat flour if desired. Also dairy free.

Provided by Autumn Star

Categories Desserts Cookies Chocolate Chip Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 13

Ingredients

1 cup buckwheat flour
½ cup sweet sorghum flour
¼ cup tapioca starch
⅛ cup millet flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon xanthan gum
1 ½ cups brown sugar
¾ cup soft butter
1 egg
2 teaspoons gluten-free vanilla extract
1 tablespoon corn syrup
1 (12 ounce) package chocolate chips, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.
Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.
Bake in the preheated oven until light golden brown, 6 to 8 minutes.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 30.7 g, Cholesterol 23 mg, Fat 10.4 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 6.2 g, Sodium 200.7 mg, Sugar 21.4 g

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