Sprouted Buckwheat Chocolate Chip Cookies
The perfect combination of soft, crunchy, rich, earthy and chocolatey!
What You'll Need:
Second Spring Sprouted Buckwheat Flour
unsalted butter, melted
dark chocolate chips or chunks
How To Make It:
In a large bowl, combine sprouted buckwheat flour, baking soda, salt and cinnamon (if using).
In a separate bowl, whisk melted butter and coconut sugar until smooth. Beat in egg and vanilla.
Add wet ingredients to the dry mixture and mix until fully incorporated. Fold in chocolate chips and pecans.
Allow the batter to rest for 20 minutes while the oven preheats, this will allow the sprouted buckwheat flour to properly absorb the moisture.
Preheat oven to 350°F. Prepare a baking sheet with parchment paper or a baking mat.
Scoop heaping tbsp of dough and flatten slightly. Bake for 6-9 minutes, until the center is set. Allow to cool for 5 minutes on the baking tray before transferring to a wire cooling rack.
* adding cinnamon complements the earthy flavour of the sprouted buckwheat, but you can omit for a more neutral taste