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Writer's pictureEwe and Me Creamery

Buckwheat Chocolate Chip Cookies

Finding a grain-free, soy-free chocolate chip cookie was a lot harder than I expected. Coconut flour just didn't match up to what I was used to. The 'soy-free' chocolate bars never sat well with my stomach. It seemed like it took forever until I could find just the right recipe.


I eventually found a clean dark chocolate bar that I could use, and I discovered buckwheat flour. Buckwheat is a pseudo grain or pseudocereal. It is not a real grain. It is actually a seed, but it's flour acts very much like regular wheat flour. It is less absorbent that coconut flour, so the recipes that use it are more familiar to those who were taught to cook with wheat flour.


This one equals, if not surpasses, the cookies I remember as a kid. Mostly because I'm a sucker for anything with mint in it. You can use vanilla to make it more like a regular chocolate chip cookie, but I just adore the minty ones.


For anyone who has trouble finding a clean chocolate brand, I use Simple Truth Organic™ 85% Cacao Dark Chocolate Bar from Kroger. Simple Truth is an amazing brand that has a lot of clean products. Highly recommend them for anyone with very sensitive stomachs.



Buckwheat Chocolate Chips

What you'll need:


Bowl or 2


Cookie Sheet


Parchment Paper


Oven


Whisk/Fork/Hand Mixer


Measuring Cups/Spoons


*small ice cream scoop optional



Ingredients


1 large egg


1 1/8 cup of buckwheat flour


1/2 tsp baking soda


1/2 tsp salt


1/2 cup of ghee


3/4 cup light brown sugar


1 tsp peppermint extract (or 1/2 tsp vanilla extract for a more traditional chocolate chip cookie)


30 grams of dark chocolate (increase or decrease per taste, I personally don't love a lot of dark chocolate so this amount works for me)


Optional: 1/2 cups of nuts



Instructions:


-Preheat oven to 375 degrees F/ 190 Celcius.


-Line baking sheet with parchment paper


-Combine dry ingredients: buckwheat flour, baking soda, salt.


-Add ghee and extract (mint or vanilla)


-Combine dry and wet ingredients. Mix until combined. Stir in chocolate (and nuts if using).


-use ice cream scoops (a spoon or by hand works too) to separate into balls on baking sheet.


-bake for 9-11 minutes or until cookies are crisp on edges and slightly soft in the middle. Cool on baking sheet.


Pro Tip: let the cookies cool completely before eating. I know, it's hard. But bakes with alternative flours tend to stay together better the cooler the treat is.



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