Double-Chocolate Chip Buckwheat Cookies

Recipe

Dessert
Double-Chocolate Chip Buckwheat Cookies

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User Rating

4.38 out of 5 stars
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8 ratings

Recipe Data

10
Servings
10min
Prep
1hr20min
Total

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Description

Double the chocolate, double the fun. These chocolatey treats are surprisingly gluten-free and contain a mini dose of iron. 

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Servings and Ingredients

Ingredients
Serves 10
QuantityIngredientAdd
¾ c.buckwheat flour
1 tsp.Hy-Vee baking soda
¼ c.Hy-Vee unsalted butter
1 c.Hy-Vee semisweet chocolate chips, divided
½ c.Hy-Vee dark brown sugar, packed
1Hy-Vee large egg
1 tsp.Hy-Vee vanilla extract
1 tsp.sea salt flakes

Things To Grab

  • Cookie sheets
  • Parchment paper
  • Small bowl
  • Microwave-safe bowl
  • Whisk

Directions

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.

  2. Combine buckwheat flour and baking soda in a small bowl; set aside.

  3. Place butter and 1/2 cup chocolate chips in a microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time. Cool slightly. Whisk in brown sugar, egg, and vanilla. Stir in flour mixture and remaining 1/2 cup chocolate chips. Cover; refrigerate 1 hour.

  4. Shape dough into 2-inch balls. Place balls 2-inches apart on prepared cookie sheets; press slightly. Sprinkle with sea salt flakes. Bake for 10 to 12 minutes or until edges are just set. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and cool.

Nutrition facts

Servings

100 Calories per serving
1 cookie

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 15mg
  • Sodium: 190mg
  • Total Carbohydrates: 14g
  • Protein: 1g

Daily Values

0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%

Recipe Source:

Balance February 2019