Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.
Recipe
Author
Hy-Vee Balance Magazine
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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.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 1 Hy-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
Combine buckwheat flour and baking soda in a small bowl; set aside.
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.
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%