Buckwheat Dark Chocolate Brownie Cookies
Prep Time
25 minutes
Prep Notes
If using buckwheat these are a cross between a cookie and a brownie. If using a whole wheat flour (which means it isn't a buckwheat cookie anymore) they are more like a traditional chewy and fudgy cookie.
Cooking Time
11 minutes
Yields
40
Ingredients
- 1-1/2 cups whole-grain buckwheat flour or whole-wheat flour
- 3/4 cup Cocoa powder
- 1/2 tea baking powder
- 1/2 tea baking soda
- 1/2 tea Redmonds REAL salt
- 1-1/3 cups coconut sugar
- 2 large eggs
- 2/3 cup almond butter
- 3/4 cup unsalted butter or coconut oil, melted and cooled slightly
- 1-1/2 tea vanilla extract
- 2 cups semisweet chocolate chips, divided
Directions
1. In a medium mixing bowl, stir together the buckwheat, cocoa powder, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, using an electric mixer or a stand mixer with a paddle, beat together the sugar, eggs, almond butter, melted coconut oil or butter, and vanilla until well combined.
3. Add the flour mixture and beat just until combined. Stir in 1-1/2 cups of chocolate chips. the dough will be thick and sticky like brownie batter.
4. Wrap the dough in plastic wrap or parchment paper and refrigerate for 2 hours or until firm enough to roll into balls.
5. Preheat the oven to 350 degrees F(175 degrees C) and line a baking sheet with a piece of parchment paper. Roll the dough into 1-1/2-inch (4cm) balls and place them 3 inches (7-1/2 cm) apart on the baking sheet. Press the remaining 1/2 cup of chocolate hips into the top of the balls, if desired.
6. Bake for 8 to 11 minutes or until the tops of the cookies are no longer wet in the middle. Cool completely on the baking sheet and store in an airtight container. Cookies will keep 4-5 days on the counter, a few days more in the fridge.
Notes
These cookies make a great addition to any picnic basket or lunch box.
Calories: 165kcal
Protein: 2.3g
Fat: 10.4g (Saturated Fat: 6g)
Sodium: 53mg
Sugar: 12.8g