Buckwheat Molasses Chocolate Chip Cookies

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Buckwheat Molasses Chocolate Chip Cookies

Prep Time10 mins

Cook Time2 mins

Resting Time5 mins

Course: Dessert

Cuisine: American

Keyword: buckwheat, chocolate chip cookies, gluten-free, grain free, molasses

Servings:

Calories: 354kcal

Equipment

Hand Mixer

Ingredients

1.25 cups buckwheat-tapioca flour blend See Recipe Notes
1/2 tsp baking soda
1/4 tsp salt
1/2 cup oil I use olive oil
10 tbsp sugar See Recipe Notes
2 tbsp molasses
1 tbsp ground flaxseed
3 tbsp water
2 tsp vanilla
3/4 cup chocolate chips

Instructions

Preheat the oven to 350F
Add oil, sugar, molasses, ground flaxseed, water and vanilla in a medium-sized bowl and use a hand-mixer to combine. The mixture will have a slushy consistency.
Add the buckwheat-tapioca flour blend, baking soda, salt and spices to the wet ingredients. Use a hand-mixer to combine.
Note: If using unrefined sweetener like pure maple syrup or agave, you'll want to refrigerate the batter for about 30 minutes before proceeding to the next step.
Scoop the batter onto a parchment-lined baking sheet, spacing the cookies about 2 inches apart. Bake for 10-12 minutes. The cookies will be soft with cracks on top. Remove from heat and let rest for 5 minutes before transferring to a cooling rack.
Note: We prefer the flavor and texture after about 20 minutes of cooling time. They taste just as great days later!

Notes

Buckwheat-Tapioca Flour Blend: Add 1.25 cups buckwheat flour and 0.5 cup of tapioca flour (starch) in a bowl. Whisk to combine. Use 1.25 cups of this flour blend for the recipe. Store remaining flour in an air-tight container or use it to make the Buckwheat Waffles II recipe :)

I substitute maple syrup or agave for sugar in this recipe from time to time. The batter becomes too liquidy to scoop onto the baking sheet to form cookies so I refrigerate the whole bowl of batter for 20-30 minutes. Once the batter is hardened, I continue with the remaining steps of the recipe. They taste just as great but have more of a 'soft-baked' texture rather than a crispy bottom.

Over-baking these cookies isn't nearly as disastrous as with other cookie recipes. The resulting cookies come out a bit chewier and the 'caramelized' flavor actually complements the buckwheat taste nicely, in my opinon. :) However long you choose to bake these, I recommend allowing 5 minutes of rest time and 20 minutes of cooling time before eating them.

Lastly, a quarter teaspoon of ground cloves and cinnamon add a fun flavor twist. So does a teaspoon of orange zest.

Nutrition