The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / Buckwheat Flour / Triple Chocolate Buckwheat Cookies

Triple Chocolate Buckwheat Cookies

February 8, 2016 By Laura 11 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email
Jump to Recipe  ↓ Print Recipe  ❒

Triple Chocolate Buckwheat Cookies are 100% whole grain, gluten free, thick, chewy and delicious. They are also simple and fast to whip up as long as you have buckwheat flour on hand! Affiliate links have been used in this post to link to the items I am discussing.

Triple Chocolate Buckwheat Cookies--whole grain and gluten free!

I have had some sort of weird blogger’s block lately, so I apologize for my infrequent posting. These chocolate buckwheat cookies are just the treat to pull me out of it though–they are so good!

And wouldn’t you know, I earned the enmity of my children by baking them for John’s class, so we had to say goodbye to them. And fair warning, the recipe does not make a ton of cookies (it makes 20-25)–I had planned to send them to both of his classes at the time but instead had to send them to only one class. I should have doubled this recipe.

The cookies themselves are from Nigella Lawson’s Simply Nigella: Feel Good Food, which came out last year. As always for her books, I want to make many of the recipes and I want to read the headnotes for every single recipe. This recipe caught my eye because I had a package of buckwheat flour in the freezer I wanted to use up. It turns out buckwheat flour is gluten free (who knew!?). As always with gluten free grains, if it is important to you that they be gluten free, check on the package to make sure the flour was processed on gluten free equipment. Here we do not care so much about the gluten as we do the fact that the cookies are 100% whole grain. 

We also of course care about the three forms of chocolate in the cookies since we are chocoholics. And the fact that the chocolate buckwheat cookies are thick, chewy and rich with all of that chocolate. These cookies got a thumbs up from everyone, and my kids have asked me to make more of them several times since. Because they are a simple drop cookie and easy and quick to make, I figure I will just tell Alex to make them herself!

Triple Chocolate Buckwheat Cookies--whole grain and gluten free!

5 from 2 votes
Chocolate Buckwheat Cookies
Print
Triple Chocolate Buckwheat Cookies
Barely adapted from Nigella Lawson. If you are careful to buy gluten free buckwheat flour, these cookies are gluten free. The better chocolate and cocoa that you use, the better these cookies will be.
Course: Dessert
Cuisine: Cookies
Author: TheSpicedLife
Ingredients
  • 5 oz (142 g) 70% cacao bittersweet chocolate, chopped, melted and cooled
  • 3/4 cup + 2 T (105 g) buckwheat flour, check the label to confirm is gluten free if necessary
  • 3 T natural unsweetened cocoa powder
  • 1/2 t baking soda
  • 1/2 t fine sea salt
  • 4 T (1/2 stick) unsalted butter
  • 1/2 cup + 2 T brown sugar
  • 1 t vanilla paste or extract
  • 2 eggs
  • 2/3 cup chocolate chips
Instructions
  1. Preheat the oven to 350 F.
  2. Chop the bittersweet chocolate and melt it, either in microwave on 50% power or in double boiler. Set aside.
  3. Whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  4. Using a mixer, beat the butter until creamy. Scrape the sides and bottom of the bowl and add the sugar. Beat until light and fluffy, about 3 minutes on a higher speed. Beat in the vanilla.
  5. Scrape the sides and bottom of the bowl again, and now add the melted and cooled chocolate. Beat until incorporated. Beat in the eggs, one at a time, scraping the bowl as needed.
  6. Slowly mix in the flour mixture and then slowly mix in the chocolate chips.
  7. If desired, you can store the dough in the fridge at this point for up to 3 days. But if baking now, use a small-medium cookie scoop to create about 2 tablespoons sized balls of dough. Bake 6 cookies to a sheet--what you lose in convenience you will gain in air circulation around each individual cookie.
  8. Bake for 9-10 minutes, until cookies are set at the edges but look slightly underdone still.
  9. Let cookies cool for 10 minutes on the cookie sheet before transferring to a cooling rack.

For the collage fans….

Triple Chocolate Buckwheat Cookies--whole grain and gluten free!

Filed Under: Buckwheat Flour, chocolate, chocolate chip cookies, cocoa, cookies, gluten free, whole grains Tagged With: buckwheat, buckwheat flour, chocolate, chocolate chips, cocoa, cocoa powder, cookies, natural cocoa

« Lime Coconut Chicken Curry with Mangoes
Parsi Inspired Braised Beef with Dried Cherries »

Comments

  1. Christie says

    February 9, 2016 at 7:56 am

    Love the idea of buckwheat. I imagine it brings a delicious flavor to these cookies.

    Reply
  2. Kacey @ The Cookie Writer says

    February 9, 2016 at 8:02 am

    These look amazing!! Perfect for coming out of that blogging rut 🙂 I have never worked with buckwheat but it is high time I did!

    Reply
  3. mother says

    February 9, 2016 at 8:54 am

    very pretty. do they taste like buckwheat?

    Reply
    • Laura says

      February 9, 2016 at 8:19 pm

      They taste different from my other chocolate chocolate cookies, so presumably a bit yes? But I don’t know if I could totally identify the taste of buckwheat!

      Reply
  4. Manila Spoon says

    February 9, 2016 at 10:09 am

    5 stars
    You had me at triple chocolate! These scrumptious cookies are perfect with a cup of tea!

    Reply
  5. Kathy Hester says

    February 9, 2016 at 9:43 pm

    I’ve never cooked with buckwheat with chocolate, but now that you have me thinking about it it’s a perfect pair.

    Reply
  6. Sabrina @ Dinner, then Dessert says

    February 9, 2016 at 11:49 pm

    My kids love chocolate cookies! I bet they would devour these ones!

    Reply
  7. Beth (OMG! Yummy) says

    February 10, 2016 at 9:12 am

    5 stars
    I always buckwheat flour for pancakes all the time but never considered it for cookies. How interesting. Thanks for the inspiration Laura (and Nigella)!

    Reply
  8. Carmella says

    February 10, 2016 at 11:11 am

    Ooooh I love that these seem to be more chocolate than anything! Definitely saving for later

    Reply
  9. Laura @MotherWouldKnow says

    February 10, 2016 at 11:15 am

    I think buckwheat tastes weird, but in these cookies, I could definitely see the point to using it, if only for how exotic the buckwheat/chocolate combination seems to me. (I’m not a huge fan of buckwheat crepes unless the filling taste is strong.) And I never knew that buckwheat is gluten-free. Nice to know.

    Reply
  10. Bethany @ athletic avocado says

    April 11, 2016 at 8:57 am

    A healthified chocolate cookies? Dont mind if I do! These look amazing!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Mexican Ramen Bowl
  • Grandma’s Beef and Noodles
  • North Indian Baked Eggs: Review of Seven Spoons
  • Bengali Mahi Mahi with Mustard Seeds
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Ash-e Anar (Persian Pomegranate Soup with Meatballs)
  • Goan Influenced Goat Stew in the Slow Cooker

Copyright © 2008–2023 The Spiced Life