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Buckwheat Chocolate Chip Cookies

August 5, 2019

 

I finally have my own kitchen with all of my things back and I am ready to start creating more healthy recipes again! It seems like between me, Jason and the girls I need cupboards full of snacks. If I don't have something healthy made, I'll end up giving them something packaged, quick and usually unhealthy. I had buckwheat and brown rice flour so I thought I would experiment with a cookie that used these flours! I love buckwheat because it's actually not a grain (even though it has wheat in the name), but a seed. It's nutritional content is much better than grains, is easier to digest, keeps you feeling full longer and aids in digestion.

 

I also always try and make things gluten and dairy free whenever I can as so many people have allergies these days, and you never know who may pop in for a visit! Now I'll be honest, these cookies taste a bit different than a traditional chocolate chip cookie made with white flour due to the buckwheat, which gives them a grainy texture and a nutty flavor. Similar to almond flour actually. I personally love it, but be forewarned, if you have picky eaters in your house they probably won't like these! Everly, Jason and I love them, but Rosie hated the texture.

 

If you end up making these let me know below or tag me in a photo on Instagram! I would love to get your feedback and see who in your family enjoyed them. I know they definitely taste healthier, but I know they're so much better for me!

 

Gooey Buckwheat Chocolate Chip Cookies​

 

Makes: 12 cookies

Prep Time: 10 minutes

Bake Time: 10 minutes

 

 

Ingredients:

  • 1/2 cup unrefined coconut oil

  • 1/3 cup honey

  • 1 egg

  • 1 tsp vanilla extract

  • 1 cup buckwheat flour

  • 1/2 cup brown rice flour (I have also used white rice flour)

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup dark chocolate chips (use dairy free if needed) or raisins

 

Instructions:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat to keep the cookies from sticking.

  2. Melt the coconut oil in the microwave for 20 seconds or until soft and a bit runny. Mix with honey, egg and vanilla. 

  3. Next add in the flours, baking soda and salt and stir until just combined.

  4. Next mix in the chocolate chips using a spatula to get everything incorporated, but do not over mix.

  5. Take a spoon and make 12 even dollops of dough on the prepared baking sheet. 

  6. Bake for 10-12 minutes but do not over bake or they will get dry. Remove from the oven, sprinkle with a little sea salt and enjoy!

 

 

 

 

Best,

Stacey

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Believer. Hockey Wife. Mom.