These Chocolate Buckwheat Cookies are pure chocolate goodness. As far as cookies go, they are on the healthy side. Made with buckwheat flour, they are gluten free too.

The chocolate that you pick to use in the cookies will have an impact on the overall flavour. This is because some of the chocolate is melted into the mixture, and the rest is chopped into chunks to stud through the cookies. I recommend using at least a 70% cocoa chocolate. If you want to keep the sugar content lower, you could use a sugar free chocolate or 85% cocoa chocolate. Personally I do enjoy them with 85% cocoa chocolate for a more intensely dark chocolate hit.

Chocolate Buckwheat Cookies
Warm Chocolate Buckwheat Cookies
Chocolate Buckwheat Cookies

Chocolate Buckwheat Cookies

Serves: 14
Prep time: 15 mins
Cook time: 9 mins

Ingredients

  • 150g dark chocolate
  • 2 x 20ml tablespoons unsalted butter, softened
  • 1/4 cup rice malt syrup
  • 1/2 teaspoon vanilla extract
  • 1 free range egg
  • 1/2 cup buckwheat flour
  • 1/4 teaspoon bicarb soda
  • Pinch of sea salt

Method

  1. Preheat your oven

    Preheat your oven to 160°C (fan-forced) and line a baking tray with baking paper.

  2. Melt the chocolate

    Melt 60g of the dark chocolate in the microwave or using a double boiler and allow to cool slightly. Chop the remaining dark chocolate into chunks.

  3. Beat the wet ingredients

    Beat the butter, rice malt syrup and vanilla extract together in a bowl until well combined. Add the melted chocolate and mix. Add the egg and mix again. It may look like the mixture has split, but keep beating until smooth. You can watch the video above as a guide.

  4. Add the dry ingredients

    Add the flour, bicarb soda and sea salt and mix well to combine.

  5. Scoop onto the tray

    Drop tablespoons of the mixture onto the lined baking tray. I use a cookie dough scoop to do this. Press the chopped chocolate chunks into each cookie.

  6. Bake

    Bake in the preheated oven for about 9 minutes or until the edges and top of each cookie is just set. Allow to cool completely on the tray.

  7. Storage

    Store the cookies in an airtight container.

Notes:

I use this cookie dough scoop to transfer the mixture onto the tray. It’s like an ice cream scoop but smaller. Since the mixture is quite sticky, the scoop makes the process easier. But you can just spoon tablespoons of mixture onto the tray if you don’t have a scoop. Wetting your hands will help stop the mixture sticking to your fingers if you need to use them to assist.

You might also like my Sticky Medjool Date Cookies.

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