Buckwheat Almond Chocolate Chip Cookies
These buckwheat cookies are a delightful fusion of flavor and health. Made with wholesome buckwheat flour, they're naturally gluten-free* and packed with nutrients. The earthy, nutty taste pairs perfectly with a touch of sweetness, making them both satisfying and delicious.
Ingredients:
3/4 cup Deep Roots Milling buckwheat flour
3/4 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick, softened)
1/3 cup brown sugar
1/4 cup white or raw sugar
1 egg (room temperature)
1 teaspoon almond extract
2 Tablespoons Maple syrup
1/2 cup chocolate chips
Directions:
Sift together the flours, salt, and baking soda.
In a separate bowl, using either a hand mixer or stand mixer, cream the sugars and butter together.
Next add the egg, almond extract, and maple syrup. Mix on medium speed for about 20 seconds.
With the mixer on medium speed, slowly add the dry ingredients to the wet ingredients. Mix on medium speed until fully incorporated.
Add the chocolate chips and fold in with a spatula.
Place the batter in the refrigerator for at least 30 minutes. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with a piece of parchment paper.
Remove the batter from the refrigerator. Using a tablespoon as a scoop, scoop the batter onto the cookie sheet one tablespoon at a time. Leave 2 inches of space between each cookie. Press down gently on each cookie to flatten slightly.
Bake for 10-12 minutes until the edges are golden.
Let the cookies cool on the pan for 5 minutes before transferring them to a cooling rack.
Makes 24 cookies
Would you like to try our freshly milled, stoneground buckwheat in this recipe? Click below to shop our buckwheat.
*Buckwheat is naturally gluten-free, but it’s important to note that it has been processed in a facility that handles gluten-containing grains, which could result in cross-contamination.