GF Buckwheat Double Dark Chocolate Brownie Cookies
The time has come for whole grains and whole grain flours to be a permanent part of our pantry. Flour used to mean “all-purpose” and it still has its place, but if you haven’t branched out yet to all of the very interesting and flavorful options, you are missing out. The Sweet Side of Ancient Grainsby Erin Dooner brings us a collection of cookies, brownies, cakes and desserts featuring the grains and flours you should be experimenting with now. These Buckwheat Double Dark Chocolate Brownie Cookies use buckwheat with an option to use whole wheat. We say make a point of using the buckwheat. It adds texture as well as flavor and also makes this brownie gluten-free. The almond butter makes these very rich and creamy while adding nutritional value at the same time. Make sure to check out her Einkorn Almond Butter Brownies as well.
Excerpted with permission from publisher. The Sweet Side of Ancient Grains: Decadent Whole Grain Brownies, Cakes, Cookies, Pies, and More by Erin Dooner. Published by Countryman Press, 2015.
If using buckwheat, these are a cross between a cookie and a brownie. If using whole wheat, they’re more like a traditional chewy and fudgy cookie. Either way, they’re rich, decadent, and sure to satiate even the most severe chocolate craving!
Prep time: 25 minutes | Cook time: 11 minutes | Ready in: 2 hours 36 minutes, plus cooling
Gluten-free: Whole-grain buckwheat flour | Dairy-free: Coconut oil, Dairy-free chocolate chips
- 1½ cups (188 grams) whole-grain buckwheat flour or whole-wheat flour
- ¾ cup (86 grams) Dutch-process cocoa powder, sifted if lumpy
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 11⁄3 cups (266 grams) light brown sugar, raw sugar, or coconut sugar
- 2 large eggs, room temperature
- 2⁄3 cup (178 grams) almond butter, room temperature
- ¾ cup (168 grams) unsalted butter or coconut oil, melted and cooled slightly
- 1½ teaspoons vanilla extract
- 2 cups (340 grams) semisweet -chocolate chips, divided
- In a medium mixing bowl, stir together the buckwheat, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat together the sugar, eggs, almond butter, melted coconut oil or butter, and vanilla until well combined. Add the flour mixture and beat just until combined. Stir in 1½ cups (255 grams) chocolate chips. The dough will be thick and sticky like brownie batter. Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
- Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper. Roll the dough into 1½-inch (4 cm) balls and place 3 inches (7½ cm) apart on the baking sheet. Press the remaining ½ cup (85 grams) chocolate chips onto the top of the balls, if desired. Bake for 8 to 11 minutes or until the tops of the cookies are no longer wet in the middle. Let cool completely on the baking sheet. Store in an airtight container at room temperature for up to 4 days.
Don’t be tempted to overbake these! The buckwheat version will be very soft when they come out of the oven but will firm up as they cool.
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