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?
Can a chocolate chip cookie really be healthy?
Using whole grains can definitely boost the nutritional value of a cookie, but in all honestly 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?
What is buckwheat flour?
- Buckwheat is not related to wheat, and it’s not a grain or a grass at all, it’s actually a plant related to rhubarb, and the flour is ground from the seeds, or ‘groats.’
- Buckwheat is gluten free.
How to use buckwheat flour
- Buckwheat flour is great for using in tandem with regular all purpose flour. Basically you’re safe to swap out about 1/4 of the regular flour in baked goods like cookies, muffins, scones, or biscuits, cakes and quick bread. The result will be a richer tasting, more tender treat.
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.
More chocolate chip cookies ~
- Soft Batch Chocolate Chip Cookies
- The ‘Chipless’ Chocolate Chip Cookie
- Peanut Butter Chocolate Chip Shortbread Cookies
- Chewy Chocolate Chip Ginger Cookies
Buckwheat Chocolate Chip Cookies
- 1/2 cup unsalted butter, just 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
- 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.
notes and variations
Don’t forget to pin these delicious whole grain Buckwheat Chocolate Chip Cookies!