If you’re looking for treats with an intense flavor and a rustic texture, these cocoa and buckwheat cookies are just what you need. Made with a mix of buckwheat flour and rice flour, they’re enriched with a touch of unsweetened cocoa powder and delicious chocolate chips. The preparation is very simple: just beat the egg with the granulated sugar and the oil, add the dry ingredients and form a dough to shape before baking. They are ideal for dunking or snacking any time of the day!
Come along and let’s get baking. Enjoy the recipe, Giusi.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 12Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for buckwheat and cocoa cookies
- buckwheat flour
- rice flour
- 4 tbsp (about 0.7 oz) unsweetened cocoa powder
- 1/4 cup (1.8 oz) granulated sugar
- 1 egg
- 6 tbsp (about 3 fl oz) extra virgin olive oil (or seed oil)
- 2 tbsp (about 0.7 oz) chocolate (chips or chunks)
- 2 tsp baking powder for sweets
Steps for buckwheat and cocoa cookies
In a bowl, beat the egg with the granulated sugar and the extra virgin olive oil (or seed oil). Add the buckwheat flour, the rice flour and the unsweetened cocoa powder. Begin to mix and fold in the chocolate chips. Because absorption varies from flour to flour and brand to brand, if needed to bring the dough together, add a few tablespoons of water.
Once you have a homogeneous dough, place it on a baking sheet lined with parchment paper and shape it into a log of the size you prefer. Cut into sticks about 5/8 inch or 3/4 inch thick and space them apart. Bake at 356°F in a preheated conventional oven for 20 minutes.
The large buckwheat and cocoa cookies are ready to be enjoyed.
Thank you for baking with me. See you on the next kitchen adventure.
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Storage
You can store your cocoa and buckwheat cookies in an airtight container or under a glass dome for about 4-5 days. This will help preserve their rustic texture and aroma.
