Eggless Buckwheat Chocolate Cookies

Who doesn’t get tired of wheat flour once in a while? To keep things interesting, I’ve been experimenting with buckwheat, chicpea, pearl millet, and oat flours (among others), with some great results.

Beat together, until light and fluffy:

1 c (2 sicks) unsalted butter
1 1/4 c dark brown sugar

Sift together, then add to mixture, gradually:

1 1/3 c buckwheat flour
2/3 c all-purpose flour
⅓ cup unsweetened cocoa powder
1 T baking powder
1/4 t. salt
1/8 t. nutmeg (optional — brings out the buckwheat taste)

Finish by stirring in:

1 t. strong coffee or espresso
3/4 c. mini chocolate chips

Roll dough into a log (wrapped in waxed paper) and chill for a half hour, then cut into thin rounds.

Bake on parchement paper at 375 degree for 12 – 15 minutes. Remove from paper after cooling (trying to remove hot will break the cookies).


Adapted from this recipe from Ben Cuit in Bon Apetit.