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Buckwheat Double Dark Chocolate Brownie Cookies Recipe



INGREDIENTS:
  • 1 1/2 cups buckwheat flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups raw or coconut sugar
  • 2 large eggs, lightly beaten
  • 2/3 cup almond butter
  • 3/4 cup unsalted butter, vegan butter or coconut oil (melted and slightly cooled)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chips + more for garnish (optional)
Buckwheat Double Dark Chocolate Brownie Cookies Recipe


INSTRUCTIONS:
  1. In a medium mixing bowl, stir together the buckwheat, cocoa powder, baking powder, baking soda and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, and using a hand mixer), beat together the sugar, eggs, almond butter, melted coconut oil or butter, and vanilla until well combined.
  3. Add the flour mixture and beat until just combined. The dough will be thick and sticky like brownie batter.
  4. Fold in the chocolate chips.
  5. Wrap the dough in plastic wrap and refrigerate for 2 hours, or until firm enough to roll into balls.
  6. Preheat the oven to 350F. and line a baking sheet with a nonstick pad or a piece of parchment paper. Roll the dough into 1 1/2 inch balls and place 3 inches apart. Press additional chocolate chips into the tops of the cookies (optional). Bake for 8-11 minutes or until the tops of the cookies are no longer wet in the middle . Let cool completely on the baking sheet. Store in an airtight container at room temperature for up to 4 days.


Source: A Clean Bake
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Buckwheat Double Dark Chocolate Brownie Cookies Recipe Buckwheat Double Dark Chocolate Brownie Cookies Recipe Reviewed by kuji hara on 2:57 AM Rating: 5

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