Recipes

Salted chocolate buckwheat cookies

These gluten-free cookies are rich, fudgy and delicious.

Ingredients

128g (4.5 oz) dark chocolate (min 70%)*

140g (10 tbsp) unsalted butter, room temperature

120g (1/2 cup) packed brown sugar

1 tsp vanilla extract

2 large eggs

125g (3/4 cup) Almanac Buckwheat Flour

1/4 cup (25g) dutch processed cocoa

1/2 tsp baking soda

1/2 tsp sea salt

1 cup semi-sweet chocolate chips

Flaky salt (for sprinkling)

*If using higher than 75%, reduce cocoa powder to 20g

Step 1

Melt chocolate on stovetop using double boiler, or in microwave. Set aside to cool while you mix other ingredients

Step 2

In a medium bowl, sift together buckwheat flour, cocoa, baking soda, and salt.

Step 3

In the bowl of a stand mixer, cream together butter and brown sugar. Add vanilla and slowly incorporate melted chocolate.

Once chocolate is fully incorporated, add eggs one at a time, mixing between additions, and scraping down sides of bowl.

Step 4

Mix in dry ingredients, and fold in chocolate chips

Step 5

Using a cookie scoop or tablespoon, drop balls of dough onto parchment lined baking sheets, leaving 2 inches between cookies. Sprinkle with flaky sea salt.

Step 6

Bake at 350C for 8-10 minutes. For optimal fudginess, remove when edges are set and centres look under-baked. Bang pan on stovetop immediately after removing from oven to help cookies spread and settle. Allow to cool completely on baking sheet.