I’m working with a unique brand of roasted buckwheat called Koktem. They’re a family-owned small business based in San Diego, California and very passionate about promoting healthy eating habits and sharing their love of buckwheat. Buckwheat is naturally gluten-free, making it an excellent option for individuals with a gluten allergy or sensitivity. It’s a rich source of high-quality protein, essential amino acids and dietary fiber.
Perfectly moist and loaded with rich chocolate flavor, these cookies are a delectable treat for those with gluten sensitivities or anyone who loves a good chocolate fix. Baking with buckwheat flour imparts a distinctive nutty flavor, making it a versatile and nutritious choice for creating a wide range of delectable, health-conscious treats. I created my own flour by grinding their roasted buckwheat groats, using a coffee grinder. Once ground you will still have bits of buckwheat, and those bits along with the chocolate chunks create a delightfully crunchy cookie. I’m including the link, https://koktem.co?sca_ref=4247691.ZZQcHJU973 if you would like to purchase the Koktem roasted buckwheat.
- 6 tablespoons unsalted butter
- 8 ounces bittersweet or semisweet chocolate roughly chopped
- 1/2 cup buckwheat flour you can grind the roasted buckwheat groats into flour using a coffee grinder or high speed blender
- 2 tablespoons tapioca flour
- 3/4 teaspoon baking powder
- 2 large eggs at room temperature
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon Kosher or sea salt
- 4 ounces bittersweet or semisweet chocolate chopped into small chunks
- 1 tablespoon pure vanilla extract
- Flaky sea salt for garnish
- Preheat the oven to 350 degrees F and position the oven racks in the upper and lower third of the oven. Line 2 cookie sheets with parchment paper or silicone baking sheets and set aside.
- Using a small saucepan and metal or glass bowl, create a double-boiler by filling the saucepan with about 2-3 inches of water. Place the bowl over the saucepan (the water shouldn’t touch the bottom of the bowl) and melt the butter and the 8 ounces of the chocolate over a low flame. Stir constantly until the mixture is smooth. Remove the bowl from the heat and set aside to cool a bit.
- Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside. In the bowl of a standing mixer fitted with a paddle attachment, combine the eggs, sugar and salt. Beat on medium-high speed for about 5 minutes, until light and fluffy. Turn the mixer to low, add in the vanilla and mix until just combined. Then add in the warm chocolate-butter mixture and beat on low until just combined. Add the flour mixture to the bowl and beat on low until just combined. Stir in the remaining 4 ounces of chocolate chunks by hand, using a rubber spatula.
- If the batter is very loose, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Using a small ice cream scoop or two spoons, drop heaping tablespoons of batter on the prepared baking sheet. Space the cookies at least 2 inches apart, press down lightly to flatten each cookie. Top each cookie with a pinch of flaky sea salt. You could also add more chocolate chunks (or chips) to the tops of each cookie.
- Bake the cookies until puffed and slightly cracked on top, about for 8 to 12 minutes. Halfway through baking, rotate the cookie sheets front to back and top to bottom, to ensure even cooking. Let the cookies cool on the baking trays. The cookies are best served the same day of baking, but will keep in an airtight container at room temperature for up to 3 days. Recipe inspired by the Alternative Baker.