Chocolate Chunk Buckwheat Cookies
Indulge in the perfect combination of rustic charm and decadent sweetness with these Chocolate Chunk Buckwheat Cookies. Made with nutty, gluten-free buckwheat flour and loaded with melty dark chocolate chunks, these cookies offer a unique twist on the classic chocolate chip cookie. Their delicate crumb and earthy undertones are balanced by a delightful touch of sweetness from both light brown and granulated sugars. A sprinkle of flaky sea salt on top elevates these treats to gourmet status, creating an irresistible blend of sweet and salty flavors. Ready in just under 30 minutes, these cookies are as quick to prepare as they are satisfying, making them a fantastic choice for both casual snacking and special occasions. Whether you’re seeking a gluten-free dessert or simply craving something extraordinary, these buckwheat cookies are sure to impress.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 100 grams Light brown sugar, packed
- 50 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 120 grams Buckwheat flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 150 grams Dark chocolate chunks
- 1 pinch Flaky sea salt (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a medium-sized bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and mix until well incorporated.
In a separate bowl, whisk together the buckwheat flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold in the dark chocolate chunks, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle a pinch of flaky sea salt on top of each ball of dough for added flavor.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm and slightly golden but the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your delicious Chocolate Chunk Buckwheat Cookies!
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2114 mg | 92% | |
| Total Carbohydrate | 326.4 g | 119% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 219.6 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 265 mg | 20% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1861 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
