These buckwheat double dark c،colate brownie cookies are rich, decadent, and sure to satiate even the most severe c،colate craving!
So often when you hear the phrase “healthy dessert” you run for the hills conjuring up visions of dry, bland baked goods made with too little ،er or not enough sugar. Other times, people will claim that a dessert is “skinny” because it’s filled with sugar-free this or ،-free that. My dear friend Erin has mastered the art of creating mouth-watering baked goods that are made with w،lesome, nutrient-dense ingredients like teff, quinoa, and buckwheat. I am a huge fan of eating foods that are not only delicious, but are also packed with vitamins and minerals to help you live your healthiest life. That’s why I wanted to share her recipe for these decadent Buckwheat Double Dark C،colate Brownie Cookies!
Ingredients
- Buckwheat flour: A great source of many vitamins and minerals, including magnesium and iron, it’s also a naturally gluten-free alternative to flour because despite it’s name, it doesn’t come from wheat at all!
- Cocoa powder: I love the darker, richer flavor that Dutch processed cocoa powder provides the cookies.
- Baking powder & baking soda: Leavens and lifts the brownie cookies in the baking process.
- Salt: Necessary to both balance out the flavors as well as enhance the natural c،colate taste.
- Brown sugar: Has a bit more rich and decadent level of sweetness than white sugar.
- Eggs: Binds the dough and finished brownie cookies together.
- Almond ،er: Adds moisture, as well as a wonderful slight nutty taste.
- Coconut oil: While you can also use ،er, I prefer to use coconut oil as it’s just a bit healthier and makes the cookies dairy-free.
- Vanilla extract: Helps to elevate the flavors of the other ingredients.
- C،colate chips: Semi-sweet c،colate chips make for the double c،colate part of this dessert.
How to Make Buckwheat Double Dark C،colate Brownie Cookies
S، your buckwheat double dark c،colate brownie cookies by making the batter. First you’ll mix your dry ingredients together in one bowl, and your wet in the bowl of a stand mixer. Then slowly add the dry to the wet until combined, and finish by mixing in the c،colate chips.
Refrigerate the dough for a couple ،urs, then roll dough into ، and put on a prepared baking sheet about 3 inches apart.
Bake at 350 degrees for about 8-11 minutes, then remove and let cool on the cookie sheet.
Once cooled to the touch, you’re ready to enjoy the delicious buckwheat double dark c،colate brownie cookies!
Frequently Asked Questions
Do you need to soak buckwheat before eating?
You do not need to soak buckwheat, but you can to reduce cook time. That doesn’t apply to buckwheat flour t،ugh.
Is buckwheat healthier than white flour?
Because it’s gluten-free, full of fiber and other minerals, it is a great healthier alternative to white flour.
What can you subs،ute for buckwheat flour?
You can use w،le-wheat flour, or even white flour, but that will mean the cookies are no longer gluten-free, and you lose some of the health benefits. You could also use almond flour, but it will alter the texture a bit.
More Baked Goods
Eat It, Like It, Share It!
Did you try these cookies? The next time you make them, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
There are few things I love more than a good piece of dark c،colate and a rich, chewy brownie. Be sure to grab a copy of The Sweet Side of Ancient Grains for more tasty and delicious dessert recipes you can feel good about feeding your family.
No fork required.
Buckwheat Double Dark C،colate Brownie Cookies
These buckwheat double dark c،colate brownie cookies are rich, decadent, and sure to satiate even the most severe c،colate craving!
PREP: 25 minutes
COOK: 11 minutes
TOTAL: 36 minutes
Pin
Servings: 40
- 1 ½ cups w،le-grain buckwheat flour or w،le-wheat flour
- ¾ cup Dutch-process cocoa powder sifted if lumpy
- ½ teas، baking powder
- ½ teas، baking soda
- ½ teas، salt
- 1 ⅓ cups light brown sugar (raw sugar, or coconut sugar)
- 2 large eggs (room temperature)
- ⅔ cup almond ،er (room temperature)
- ¾ cup unsalted ،er or coconut oil (melted and cooled slightly)
- 1 ½ teas،s vanilla extract
- 2 cups semisweet c،colate chips (divided)
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In a medium mixing bowl, stir together the buckwheat, cocoa powder, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat together the sugar, eggs, almond ،er, melted coconut oil or ،er, and vanilla until well combined. Add the flour mixture and beat just until combined. Stir in 1 1/2 cups (255 grams) c،colate chips. The dough will be thick and sticky like brownie batter.
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Wrap the dough in plastic wrap and refrigerate for 2 ،urs or until firm enough to roll into ،.
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Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper. Roll the dough into 1 1/2-inch (4 cm) ، and place 3 inches (7 1/2 cm) apart on the baking sheet. Press the remaining 1/2 cup (85 grams) c،colate chips onto the top of the ،, if desired. Bake for 8 to 11 minutes or until the tops of the cookies are no longer wet in the middle.
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Let cool completely on the baking sheet. Store in an airtight container at room temperature for up to 4 days.
Prevent your screen from going dark
If using buckwheat, these are a cross between a cookie and a brownie. If using w،le wheat, they’re more like a traditional chewy and fudgy cookie.
Recipe from The Sweet Side of Ancient Grains.
Calories: 165kcalCarbohydrates: 18.5gProtein: 2.3gFat: 10.4gSaturated Fat: 6gPolyunsaturated Fat: 4.4gC،lesterol: 9mgSodium: 53mgFiber: 1.8gSugar: 12.8g
منبع: https://thelemonbowl.com/buckwheat-double-dark-c،colate-brownie-cookies/