Buckwheat Chocolate Chip Cookies are a healthier whole grain cookie that has more flavor and better texture than regular chocolate chip cookies ~ why bake with plain white flour when you can get these results with whole grains?
And yes, it is the second chocolate chip cookie post this week, I’m having fun experimenting with chocolate chips and whole grains. But I didn’t make these because I was looking for a healthier cookie. If you follow this blog you probably know that I rarely if ever make something just because it’s healthy. I choose to make food that satisfies my hunger, my cravings or my curiosity. Often that turns out to be super healthy, other times, not so much. One thing that’s pretty consistent is that my taste buds usually come down on the side of whole foods.
Since I’ve been obsessed with buckwheat for a while now, I’m going to put it to the ultimate test: can it be baked into a tender, chewy irresistible chocolate chip cookie?
Yes, yes, and yes! I never doubted it, buckwheat is amazing. These cookies have a slight crunch on the outside, and a thick, moist, chewy interior. There is a little bit of an oatmeal cookie quality to them. In this case I think that whole grains really contribute to the deliciousness of this cookie. They give it a richness and that ‘x’ factor.
These cookies are a gourmet treat when you pair them with a cold glass of milk.
*Recipe adapted from Barefeet in the Kitchen
Ingredients
- 1/2 cup unsalted butter, barely softened
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 Tbsp vanilla extract
- 1 egg
- 1 cup buckwheat flour
- 3/4 cup white whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup semi-sweet or bittersweet chocolate chips
Instructions
- Set oven to 350F
- Beat the butter and sugars for several minutes until fluffy.
- Add in the vanilla and egg, beat well.
- Whisk the above dry ingredients together, then add to the wet ingredient.
- Mix well, and fold in the chocolate chips.
- Drop by medium sized scoops onto a silpat or parchment lied baking sheet.
- Bake for about 10 minutes. The cookies will appear slightly underdone. Let them cool on the baking sheet for a few minutes, then transfer to a rack.
Don’t forget to pin these delicious whole grain Buckwheat Chocolate Chip Cookies!
35 Comments
nicole
June 13, 2018 at 10:47 pmHi I made these today and substituted the sugar for a teaspoon of honey and maybe half a cup of date paste that I made and they turned out great! Thanks for a great recipe