Sprouted Buckwheat Flour Chocolate Chip Cookies
Treat yourself to a decadent moment of indulgence with our rich chocolate chip cookies, crafted with gluten-free sprouted buckwheat flour
Sprouted Buckwheat Flour Chocolate Chip Cookies
Imagine sinking your teeth into a warm, gooey cookie, each bite bursting with the heavenly combination of velvety chocolate and nutty buckwheat goodness.
#GlutenFree #HealthyCookies #BuckwheatFlour #OrganicIngredients #FeelGood
Cooking Time
10 mins
Ingredients
113 g softened butter or ghee
160 g jaggery powder/coconut sugar/brown sugar
1 Large egg
1/2 tsp vanilla extract
160 g sprouted buckwheat flour
30 g cocoa powder
1/2 tsp baking soda
1/4 tsp salt
135 g miniature dark chocolate chips
How to Make It
Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
In a large bowl, blend together the softened butter and chosen sweetener until thoroughly mixed. Add the egg and vanilla extract, stirring until well combined.
Incorporate the sprouted buckwheat flour, cocoa powder, baking soda, and salt into the mixture. Stir until a thick cookie dough forms. Gently fold in the miniature dark chocolate chips, reserving some for topping the cookies.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet. Press the reserved chocolate chips onto the tops of the cookies.
Bake at 180ºC/350ºF for 9 to 10 minutes, allowing the cookies to slightly spread as they bake.
Once baked, allow the cookies to cool on the pan for at least 20 minutes for a warm, brownie-like experience. Alternatively, transfer them to a wire rack to cool completely. Store the cookies in an airtight container in the refrigerator for up to 5 days.
*Adapted from CHOCOLATE BUCKWHEAT COOKIES by Detoxinista*