These chunky buckwheat chocolate chip cookies are everything. They’re caramel-like, dense, have melted dark chocolate happy spots, and a nutty-like texture. They’re in between hard and chewy cookies. The flatter & thinner the surface you shape them, the crispier they will be. If you roll them into perfect dough balls and place them into the oven without gently pressing down on them to flatten them out; you’ll end up with more of a chewy, thumbnail cookie. Simple enough, right?
Cookies pull hard on my childhood heartstrings. My father worked very hard Monday to Saturday & Sunday was the only day he was around for breakfast. He always had the exact same meal: two poached eggs, two slices of bread with cheese, a black turkish coffee and he always, always asked for cookies to dip in his coffee. And he’d smile and pass me one or two and allow me to dip them in his coffee cup, as well. This was a little ritual I looked forward to all week.
I find it SO hard to exercise any level of self-restraint when faced with a freshly-baked batch of cookies. The luring aroma, the melted chocolate chunks, the appeal of biting into a warm cookie paired with a cold glass of almond milk or a warm, foamy latte is to me, one of the greatest simple pleasures in this life.
Its even that much harder when you know “said cookies” are gluten free, refined sugar free and dairy free; because you start to think: these are healthy, let’s go to town! But the one thing I’ve learned is that thankfully; your body will never process white flour and white sugar the same way it will process buckwheat flour and coconut sugar. That’s why my body changed when I completely changed my diet. It wasn’t like I gave up treats; I merely reinvented them.
And even if treats are healthy; I try to eat one or two cookies at a time. I think that when you have people around you to share them with; it makes it so much easier to practice portion control. So here’s an editor’s note of caution: do NOT bake a batch while flying solo. Unless you have some sort of iron will (because I certainly don’t)…. I’ve done it before and they are so good, they may not survive the night.
Buckwheat Chocolate Chip Cookies
- 1 + 1/4 cup buckwheat flour
- 1 cup of 60% or semisweet chocolate chips or (chopped, dairy-free dark chocolate) *
- 1/4 tsp baking soda
- 1/2 tsp gluten free baking powder
- 1 large free run egg
- 3/4 cup coconut sugar or raw cane brown sugar
- pinch of sea salt (about 1/4 tsp)
- 1 tsp of pure vanilla extract
- 1/2 cup of coconut oil
- 1 tbsp ground chia or flax seeds (optional, adds a nice little nutritional boost)
*I recommend Ghirardelli 60% chocolate chips and for dairy-free options: Giddy Yo Yo & Enjoy Life Foods are great!
- Preheat oven to 350F and line two baking sheets with parchment paper
- In a large bowl, mix buckwheat flour, pinch of sea salt, baking soda & baking powder.
- In another large bowl, melt and add the coconut oil & 3/4 cup of coconut sugar. Whisk them together to form a cream or paste. Add the vanilla, the egg & whisk to incorporate.
- Slowly add the wet ingredients into the dry ingredient bowl, whisking vigorously to integrate until smooth. Always scrape the sides of the bowl to draw in any baking powder or baking soda that may have ended up in there.
- Fold in the chocolate chips.
- Scoop into small dough balls & place them over the parchment paper. If you want crispier cookies, flatten them and give them more surface. Bake for 12-14 minutes. In my oven, they only require 12 mins. All ovens vary.
- Allow them to cool & set in a cookie rack before attacking them. Enjoy them!!