Buckwheat Double Chocolate Cookies

Rich, fudgy, and made for serious chocolate lovers, these buckwheat double chocolate cookies deliver deep cocoa flavor with a soft, brownie-like texture. Himalayan Tartary Buckwheat Flour pairs with melted dark chocolate and chocolate chips for a simple cookie that feels decadent while using a more nutrient-dense flour.

For anyone interested in baking with buckwheat flour, this recipe is an easy way to use it in a familiar favorite. The HTB flour adds a subtle earthy depth that works especially well with dark chocolate, vanilla, and maple syrup. These gluten-free buckwheat chocolate cookies are a bold, satisfying treat for holiday baking, dessert trays, or whenever a chocolate craving hits.

Yield: 24 servings

INGREDIENTS

• 8 ounces unsweetened dark chocolate; can use stevia-sweetened
• 2 tablespoons butter
• 3/4 cup maple syrup; substitute monk fruit maple syrup if desired
• 1 tablespoon vanilla
• 2 large eggs, beaten
• 1/2 cup Himalayan Tartary Buckwheat Flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup chocolate chips, stevia-sweetened, semisweet, or milk chocolate

METHOD

1. Carefully melt chocolate and butter in a double boiler.
2. Stir occasionally until melted.
3. Stir in maple syrup and vanilla and allow to cool for a few minutes.
4. Preheat oven to 350°F.
5. In a separate bowl, stir together HTB flour, baking powder, and salt.
6. Add the cooled chocolate mixture, then the eggs, and stir to combine well.
7. Fold in chocolate chips.
8. Line a cookie sheet with parchment paper or grease it.
9. Drop teaspoonfuls of batter onto the sheet.
10. Sprinkle with a tiny bit of optional coarse salt.
11. The cookies do not spread, so they can be placed close together.
12. Bake for about 12 minutes.
13. Cool before eating.