Who doesn’t love a classic chocolate chip cookie?! Sprouted buckwheat flour lends this version a wonderful earthy taste with a crunchy outside and soft inside. Sprouted buckwheat is also naturally gluten-free and a complete protein, so it’s a wonderful alternative to all purpose flour. These come together quickly and are sure to be a hit!
The recipe calls for dark chocolate chips or chunks, but we were feeling fancy and decided to use both chips and chunks! You can also use semisweet, milk or whatever you happen to have, but we found the dark chocolate perfectly balanced the sweetness of the cookie. Cinnamon really brings out the earthy flavour of the buckwheat, so if you love the taste of buckwheat we highly recommend adding it in for some extra oomph, but if you prefer a more neutral taste to really highlight the chocolate, you can leave it out. You can substitute a different type of nut for the pecans, or omit for a nut-free version.
The dough comes together quickly, but don’t forget the resting period! Sprouted buckwheat flour absorbs moisture at a slower rate, so it needs a little bit of time to sit before it bakes. Resting for just 20 minutes at room temperature makes the dough easier to work with, and it affects the texture of the final cookie, so don’t skip out on this step.
I also like to press a few extra chocolate chips and pecans into the top before they bake to make them extra pretty, but it’s optional.