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Sprouted Buckwheat Chocolate Chip Cookies

The perfect combination of soft, crunchy, rich, earthy and chocolatey!
Prep Time: 10 minutes
Cook Time: 7 minutes
Servings: 18 cookies

What You'll Need:

  • 1 ⅛ cup Second Spring Sprouted Buckwheat Flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup coconut sugar
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 tsp vanilla
  • ½ cup dark chocolate chips or chunks
  • cup chopped pecans
  • ½ tsp cinnamon (optional)*

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.

Notes

* adding cinnamon complements the earthy flavour of the sprouted buckwheat, but you can omit for a more neutral taste