Buckwheat and Chocolate Cookies

Name: Buckwheat and Chocolate Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1/2 cup (75 g) buckwheat flour; 2 tsp instant coffee powder; 1/2 tsp baking soda; 1 pinch salt; 3/4 cup (170 g) unsalted butter, melted; 3/4 cup (160 g) brown sugar; 1 egg; 1 egg yolk; 3 oz (85 g) dark chocolate, chopped; 1/2 cup (85 g) roasted almonds, chopped

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Preparation 20 min
Cooking 10 min
Servings 6
Makes 1 dozen
Freezes Yes

We took our most popular cookie recipe—chewy chocolate chip cookies—and made a few changes. We replaced some of the unbleached flour with buckwheat flour for a toasted, nutty aroma, plus fibre; we reduced the amount of sugar by a quarter and the chocolate by more than half; we added a bit of instant coffee (which brings a deep, rich taste) and threw in some chopped roasted almonds for texture and crunch. Behold, an equally delicious but better-for-you chocolate chip cookie!

Featured in RICARDO Magazine FALL 2018

Vegetarian
Lactose-free

Buckwheat and Chocolate Cookies

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