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.
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!
- 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
Preheat the oven to 350 F.
Chop the bittersweet chocolate and melt it, either in microwave on 50% power or in double boiler. Set aside.
Whisk together the flour, cocoa powder, baking soda and salt. Set aside.
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.
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.
Slowly mix in the flour mixture and then slowly mix in the chocolate chips.
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.
Bake for 9-10 minutes, until cookies are set at the edges but look slightly underdone still.
Let cookies cool for 10 minutes on the cookie sheet before transferring to a cooling rack.
For the collage fans….