Buckwheat Chocolate Chip Cookies

One of my favorite things about my CSA is the variety of items we receive each week. Our boxes always include veggies and fruit, but sometimes we find local whole grains from Four Star Farms! In the past we have received spelt, barley, corn meal, and last week we received buckwheat flour. To be honest, I have never used buckwheat before, but my CSA included a chocolate chip recipe and I couldn't wait to try it! On my first batch I used half buckwheat flour/half all-purpose flour, and they were soooo yummy, -- I switched to 100% buckwheat flour on the second batch. The buckwheat gives a rich, nutty flavor to the cookies. I brought some in for my office-mates and they thought they were delicious and couldn't believe they were not made with white flour. I love experimenting with new ingredients, especially when they can make treats a little healthier!

One of the Fresh Mamas, Marisa, has sworn off boxed cookies/desserts in her home and has started trying a new "healthier" treat recipe for her family each week. We will be working together to put together a "tried and true" recipe list for you guys and get it posted once we have about 10 great healthier recipes. So excited for this project...especially the taste testing;)

In the meantime, try these buckwheat cookies!


 
Buckwheat Chocolate Chip Cookies (Printable version)
 
1 1/8 cup buckwheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 large egg, room temperature
3/4 cup brown sugar
1/2 teaspoon vanilla extract
1 cup chocolate chips
 
Preheat oven to 350 degrees.
 
1. Whisk buckwheat flour, baking soda and salt in large mixing bowl.
2. Using a large stand mixer or hand mixer in large bowl cream butter, egg and brown sugar until light and fluffy.
3. Add vanilla and mix thoroughly.
4. Slowly add dry ingredients until mixed well.
5. Finally add the chocolate chips
6. Spoon in rounded tablespoons onto lightly greased cookie sheet. Bake for 9-11 minutes until edges are lightly browned and center is still slightly soft (mine were perfect at exactly 11 minutes). Allow to cool on cookie sheet for 5 minutes, then transfer to cooling rack. Store at room temperature for 2 days or freeze once cooled for up to 3 months.  
 
*These cookies are gluten-free, but unless the buckwheat flour has been processed on a gluten-free grain mill, then they cannot be consumed by someone who has true Celiac Disease. If you are simply avoiding gluten for a dietary choice, then yes, the buckwheat flour itself is gluten-free.*
 
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5 comments:

  1. How many cookies does this recipe make?

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    Replies
    1. Hi there! Sorry, I should have put this in the recipe, but it doesn't make a large amount... about 12-16 depending how large you make them. If baking for a crowd, I would double the recipe! Thank you for the comment!

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  2. Love this recipe from About Foods website. I make them all the time!

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  3. This is great - my husband and I just went to a local mill out on the Eastern Shore (in Maryland) and brought home some buckwheat, which he's super excited about and I had no idea what to do with. And I love that your recipe is designed to make a small batch of cookies. It is just the two of us and this way we can eat them all over a few days without feeling too guilty. :) Thanks for sharing!

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    Replies
    1. I'm so glad you enjoyed them! I love how the buckwheat gives them a nice nutty flavor. Enjoy!

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