Buckwheat Peanut Butter Chocolate Chip & Peanut Butter Chip Cookies!

I know the title is a mouthful...but you will also be stuffing your mouth with these cookies after making them!


This recipe came about because had buckwheat flour in my pantry and wanted cookies! I love how buckwheat gives things a nutty flavor, so I thought why not try it in a peanut butter cookie!


These cookies fulfill that cookie craving and they have a healthy spin too! This recipe cuts down the amount of refined flour because of the gluten-free buckwheat flour I use. I still have regular flour in the recipe, but it is a lot less than regular cookies. This cookie dough also also utilizes coconut sugar, which has a lower glycemic index than regular sugar. However, if you do not need to watch your sugar, you can use light brown sugar as a substitute.


Be sure to grab your glass of milk and dunk away! A little trick I do with these cookies are heat them in the microwave for 10 seconds before consumption. Trust me…it makes them extra yummy!




Recipe:

Makes: 10-11 Large Cookies

Ingredients:


1/2 tsp Baking Soda

1 cup Buckwheat Flour

1/4 cup + 2 tbsp All Purpose Flour

1/2 cup Packed Brown Sugar (I used Trader Joes brand)

1/2 cup Coconut Sugar (or light brown sugar if you aren’t watching your sugar intake)

1/3 cup Canola Oil

1 Egg

1/4 Unsweetened Vanilla Almond Milk

1/2 cup Peanut Butter

1/2 cup Dark Chocolate Chips

1/2 cup Peanut Butter Chips (I used Reese's brand)

Non-Stick Spray Oil

Directions:


1. Preheat oven to 350 degrees.


2. Mix all of the ingredients in a bowl, besides the chocolate chips/peanut butter chips, until it is a uniform mixture.


3. Fold in the chocolate chips and peanut butter chips. Mix until the chips are evenly distributed in the cookie dough.


4. Spray your cookie sheets with non-stick spray oil. Using a table spoon, scoop out 2 tbsps of cookie dough per cookie and using another spoon to help place it on the sheet. Lightly press down each cookie…they do not spread that much. Should be about 1/4 - 1/2 inch thick.


5. Bake for 31 minutes or until the outsides are semi-firm and a crust has formed around the edges.


6. Let cool for 6-7 min to firm up completely. Consume immediately with your favorite milk beverage or store in an air-tight bag. If storing in the fridge, they will firm up more, but I actually like them this way. If I go for a cookie later in the week, I like to throw it in the microwave for a few seconds. This makes them warm and softens them slightly. If you really want to go crazy, you can also put a little vanilla ice cream or dairy-free ice cream on top!

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