Buckwheat choc chip cookies

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Buckwheat choc chip cookies

Delicious cookies that give you more bang for your buck!

Ingredients

You can’t beat buckwheat for being a nutrient-dense food. It's not actually a wheat – it’s a fruit seed closely related to rhubarb. It contains (amongst a whole heap of other important minerals that keep our bodies running efficiently) manganese, copper, phosphorous, fiber and magnesium. Eggs in his recipe are substituted by chia seeds which promote a healthy digestive tract, are high in omega 3, are gluten free,and packed with magnesium that make us feel fuller for longer.

For the ‘egg’ (makes one):

3 tablespoons of water

One tablespoon of chia seeds

For the cookies: 

240 grams of soft dairy free butter

185 grams of coconut sugar

120 grams of buckwheat flour

90 grams of white flour

1 chia seed ‘egg’

1 heaped tablespoon of raw cacoa nibs

1 tablespoon of vanilla extract

1 teaspoon of corn starch

½ teaspoon of salt

½ teaspoon of baking powder

¼ teaspoon of baking soda

 

Method

To make the ‘egg’ (makes one):

1:  Mix both together.

2: Let it sit for at least 10-15 minutes. It will go gooey. When the magic happens it’s good to go. 

To make the cookies: 

1:  Beat the butter and sugar together until well mixed and fluffy (come on do your best…..).

2:  Add the ‘egg’ and the vanilla. As Michael Jackson said “Beat it! just beat it!”

3:  Add all the dry ingredients to the wet mixture.

4:  Fold it all in gently.

5:  Line a baking sheet with non-stick baking paper.

6:  Drop ‘scoops’ of the cookie mixture onto the paper. Leave enough room for them to spread out – they like a bit of space.

7:  Bake for 10 minutes in a hot oven, for fan assisted gas mark 3 or 170°C should do it.

8:  After about 10 minutes take out of the oven. They’ll look a little soft, leave them to cool on a wire rack and they will harden up a smidge.

 

Photo by Alison Marras on  Unsplash