Buckwheat Chocolate Cookies

I've rediscovered buckwheat flour as an alternative gluten free baking flour. It is a much healthier alternative than some other gluten free flours like rice and potato. It is lower glycemic, so won't cause a blood sugar spike. Buckwheat is full of fiber and protein. It also contains vitamins and minerals like manganese, magnesium, phosphorus, niacin, zinc, folate, and vitamin B6. It's a little different flour to use. It should not be substituted 1:1 for regular flour, but substituting 25% of the regular flour in a recipe should work. 1 cup dark chocolate chunks or chips
2 tablespoons butter or ghee
2 tablespoons maple syrup
1/4 cup coconut sugar
1 tablespoon vanilla
2 eggs
1/2 cup Buckwheat Flour
2 tsp baking powder
1/8 tsp salt
1/4 tsp cinnamon
1/2 cup chocolate chips of choice
sea salt for sprinkling, optional


Preheat oven to 350.
Line a cookie sheet with parchment paper or grease a cookie sheet.

Melt the chocolate and butter.
Stir occasionally until melted; stir in maple syrup, coconut sugar, vanilla and eggs. Allow to cool for a few minutes.
In separate bowl, stir together the Buckwheat flour with baking powder, salt and cinnamon. Add the cooled chocolate mixture.
Fold in chocolate chips.
Drop by half tablespoons onto the parchment paper. Sprinkle with sea salt, if using.

Bake for 8 - 10 minutes.




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