Buckwheat Chocolate Chip Cookies
Chocolate chip cookies with a buckwheat twist. These cookies are chewy and not too sweet.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Cuisine: American
Ingredients
Units
Scale
- 1 cup unsalted butter (room temperature)
- 1 1/4 cup brown sugar (packed)
- 1 tsp vanilla extract
- 2 eggs (room temperature)
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup oat flour
- 1 1/2 cups buckwheat flour
- 1 tbsp ground flaxseed
- 1 1/2 cup chopped dark chocolate or chocolate chips (plus more for topping if desired)
Instructions
- Preheat oven to 375.
- In a small bowl, whisk together the buckwheat flour, oat flour, flax seed, salt and baking soda. Set aside.
- Beat butter and brown sugar with an electric mixer on high for 5 minutes until lightened in color.
- Add in eggs and vanilla and beat with the electric mixer until combined.
- Add the dry ingredients and beat again until combined. Stir in chocolate chips.
- Use a cookie scoop to drop 1 1/2 tbsp of dough on a parchment-lined baking sheet. You can place chocolate chips directly on each blob of dough if you want chocolate chips to be visible. Otherwise, you can skip this step.
- Bake for about 10-12 minutes, until the edges begin to brown. Allow to cool for about 5 minutes on the baking sheet before transferring to a cooling rack.
- Sprinkle cookies with sea salt if desired.
Notes
Notes
Oat Flour – you don’t have to buy oat flour if you have plain oats on hand. Just throw them in a blend or food processor and pulse until fine.
Oven rack position – where the cookie sheet is in the oven matters. If using two racks of the oven, rotate the sheets half-way through the cooking time for more even baking. I actually find that time on the bottom rack is more important for these cookies because it helps them get a sturdy base so they don’t collapse in the center when you pick them up!
Find it online: https://www.figjar.com/buckwheat-chocolate-chip-cookies-gf/