Gluten-free and white sugar-free chocolate buckwheat cookies are a great compromise, for a few reasons. First, they are suitable for those who are gluten-free for whatever reason. Secondly, they do not contain bleached sugar. Thirdly, it has an attractive appearance and taste that is not so easy to recognize as buckwheat flour.
In just a few days, the kids will go to school together, and moms will have a pressing question: what kind of snack to give their children.
A cereal bar from a supermarket? That’s not a good way: a lot of sugar and all kinds of chemicals, it’s not clear what it’s made of.
Nuts, dried fruits? Yes, show me those children who prefer a healthy snack to sweets.
And what about healthy cookies without white sugar and wheat flour? The cookies are chocolate, so no little person will suspect a trick, and moms will be calm about the nutrition of their kids.
This recipe for chocolate buckwheat cookies is super easy to make. It will take a little time, but it doesn’t take much in the way of active action. You can make a lot of cookies in advance and store them in an airtight container to give to your child throughout the week.
Ingredients:
110 g dark chocolate
15 g butter
2 eggs
40 g brown sugar
1 tsp vanilla extract
a pinch of salt
90 g buckwheat flour
½ tsp baking powder
handful of thermostable chocolate drops (can be replaced with dried cranberries, chopped nuts)
nuts or salt flakes for garnish
- Combine the chocolate and butter and melt in a microwave in 15-second pulses, stirring each time.
- Combine 2 eggs, brown sugar, vanilla extract and a pinch of salt, beat with a mixer until fluffy white for about 3–5 minutes.
- Add the cooled chocolate mixture and mix gently with a spatula.
- Sift the buckwheat flour and baking powder into the chocolate mixture and mix with a spatula.
- Add the chocolate drops and stir with a spatula.
- Put the dough on the film and roll as a sausage. Put the roll into the refrigerator for 3–8 hours to firm up.
- Preheat the oven to 170ºC. Unwrap the chilled “sausage” and quickly cut it into circles about 1.5 cm thick.
- Garnish with nuts, chocolate drops and/or salt flakes. Bake for about 12 minutes. Remove from the oven and cool.
Enjoy your meal!
What do you think about this recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!
Chocolate Buckwheat Cookies | YellowMixer.com
Print RecipeIngredients
- 110 g dark chocolate
- 15 g butter
- 2 eggs
- 40 g brown sugar
- 1 tsp vanilla extract
- a pinch of salt
- 90 g buckwheat flour
- ½ tsp baking powder
- handful of thermostable chocolate drops (can be replaced with dried cranberries, chopped nuts)
- nuts or salt flakes for garnish
Instructions
Combine the chocolate and butter and melt in a microwave in 15-second pulses, stirring each time.
Combine 2 eggs, brown sugar, vanilla extract and a pinch of salt, beat with a mixer until fluffy white for about 3–5 minutes.
Add the cooled chocolate mixture and mix gently with a spatula.
Sift the buckwheat flour and baking powder into the chocolate mixture and mix with a spatula.
Add the chocolate drops and stir with a spatula.
Put the dough on the film and roll as a sausage. Put the roll into the refrigerator for 3–8 hours to firm up.
Preheat the oven to 170ºC. Unwrap the chilled "sausage" and quickly cut it into circles about 1.5 cm thick.
Garnish with nuts, chocolate drops and/or salt flakes. Bake for about 12 minutes. Remove from the oven and cool.
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