Buckwheat Chocolate Chip Cookies

I’m funny about my cookies.

I tend to like mine a bit heartier than your average Toll House. More like Ghirardelli meets Rocky Mountains…or something like that. The more you put into it, the better it gets.

So when I make cookies around here, let’s just say they are almost healthy enough to eat for breakfast. It’s just that they are too good to make that a guilt free experience.

Believe me, one lone cookie, left over from last night’s baking, sat staring at me while I had my breakfast of eggs and veggies this morning. I ate around it, I cleaned around it, I wished someone would just come along and grab it. Finally, in a desperateĀ  attempt to rid the plate of temptation and wash the crumbs down the drain, I handed it to my brother. That did the trick.

He has no qualms with eating cookies for breakfast and I congratulated myself for my rock hard willpower. It was a win win if you ask me.

Chocolate Chip Cookies Rocky Mountain Style

1 c. butter (or 1 c. coconut oil plus 1/2 t. sea salt)

1 c. coconut sugar

1 T. vanilla

2 eggs

1 c. oats

1/4 c. ground flax seed (optional, substitute with 1/4 c. flour)

1 c. buckwheat flour (or whole wheat)

1 t. baking soda

2 c. chocolate chips

1 c. walnuts, chopped

1/2 c. coconut, unsweetened, shredded

Pre-heat oven to 375 degrees. Cream together butter, sugar, vanilla and eggs.

Stir in oats, buckwheat, soda and flax seed.

Add chocolate chips, walnuts and coconut. Stir some more.

Spoon onto an un-greased baking sheet.

Bake for 10-12 minutes. Transfer to cooling rack…

And guard with your life…or at least a metal spatula. Someone even had the audacity to remove cookies from the rack as I was taking pictures! See? Like I said, you need an intimidating weapon.

So I’m totally intrigued by buckwheat.

Photo taken by Mario Biondi (public domain)

Do you know that it’s not a cereal or grass as is wheat, but is actually related to sorrels and rhubarb?

It was originally cultivated in Asia, possibly as early as 6000 BC and is documented in Europe by the Balkans circa 4000 BC.

It has a beautiful flower, is gluten free, and quite tasty. :D

So, yes, these cookies are gluten free and can easily be dairy free as well. Simply use coconut oil in place of butter and check the ingredients of chocolate chips before you buy. A quick search led me to two brands of chocolate chips that are dairy and gluten free – Sunspire and Enjoy Life. Or, if you’re feeling super industrious you could make your own chocolate or carob chips/chunks!

Enjoy!

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8 thoughts on “Buckwheat Chocolate Chip Cookies

  1. Oh…Wow! I love this…Ghirardelli meets Rocky Mountains…it really does describe how these cookies look and they are absolutely delicious! Another great post and another great recipe!

  2. I say if it is healthy why not eat it for breakfast?! ;) You have some strong willpower! I have never tasted buckwheat before. Does it have a strong flavor?

    • I think it’s a psychological problem of mine – cookies for breakfast just isn’t “right”. :D
      Actually, you can’t even taste it in these cookies, but I haven’t used it for much more yet. I imagine it would carry more flavor in breads or pancakes – something with less ingredients.

  3. I don’t see anything unhealthy in this ingredient list! Sounds like a perfect breakfast cookie, or snack! :) I miss you, Sarah!

    • Hey Mandy! I miss you too! Thanks for coming by…and enjoy your cookies for breakfast. :P Maybe I’ll eventually get over my upbringing of no sweets before lunch. lol

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