Soft and delicious buckwheat and chocolate cookies. When the day isn’t going right, my foolproof remedy is to bake Cookies! I retreat to my kitchen, and amidst eggs, sugar, and flour, the magic happens. In just a few minutes, you’ll smell a delightful and irresistible aroma wafting through your entire house. Today’s recipe I want to share with you is for delicious gluten-free cookies that I prepared using naturally gluten-free buckwheat flour. Don’t miss out on the recipe for the Buckwheat and Hazelnut Cake and the recipe for the Apple Cake with Buckwheat. Buckwheat is a gluten-free pseudocereal rich in antioxidants and nutrients; ideal for celiacs and blood sugar control, it also offers numerous benefits for cardiovascular and metabolic health. I find the aroma and aromatic flavor of buckwheat delightful, perfect for making many desserts. These chocolate cookies are perfect for breakfast, as a snack, or any time of the day for a sweet treat. Let’s head to the kitchen and make the Buckwheat and Chocolate Chip Cookies together

AND DON’T MISS THESE RECIPES:

Difficulty: Easy
Cost: Affordable
Preparation time: 20 Minutes
Portions: 20 pieces
Cooking methods: Oven
Cuisine: Italian

338.73 Kcal

calories per serving

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Energy 338.73 (Kcal)
Carbohydrates 44.12 (g) of which sugars 15.32 (g)
Proteins 7.21 (g)
Fat 16.36 (g) of which saturated 9.83 (g)of which unsaturated 6.13 (g)
Fibers 5.39 (g)
Sodium 17.85 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Buckwheat Cookies

1 3/4 cups buckwheat flour
1 egg
2/3 cups sugar
5 tbsp butter (soft)
2.5 oz dark chocolate
1/2 sachet baking powder (8 grams)
as needed powdered sugar (for decoration)

How to Make Buckwheat and Chocolate Cookies

Lightly whisk an egg with the sugar in a bowl. You can just use a fork.
Add the softened butter in small cubes and mix it into the batter with the fork.
Add the buckwheat flour and half a sachet of baking powder. Mix.
Lastly, add the dark chocolate in small pieces and mix first with the fork and then with your hand. You should get a soft but not sticky dough.
Take a small portion of dough and roll it between your hands to form cookies. I made slightly flattened balls.
Arrange the cookies slightly apart on a baking sheet lined with parchment paper as you prepare them. I ended up with 20 cookies, but it depends on how big you make them.
Bake the Gluten-Free Cookies in a preheated oven at 350°F for 12-14 minutes.
Let them cool because they are very crumbly when hot and place them on a tray. You can sprinkle them with some powdered sugar if you like.
See you tomorrow with a new recipe, hugs, Loredana