Buckwheat Brownie Cookies
Adapted from A Clean Bake.
- 1 ½ cups buckwheat flour
- ¾ cup Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups sugar
- 2 large eggs, lightly beaten
- ⅔ cup almond butter
- ¾ cup unsalted butter, melted and slightly cooled
- 1 ½ teaspoons vanilla extract
- 1 ½ cups chocolate chips
- 1 cup (smallish) walnut pieces, optional
In a medium mixing bowl, stir together the buckwheat, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, use a hand mixer to beat together the sugar, eggs, almond butter, melted butter, and vanilla until well combined.
Add the flour mixture and beat until just combined. The dough will be thick and sticky like brownie batter.
Fold in the chocolate chips and walnuts.
Refrigerate in the bowl for 2 hours, or until firm enough to scoop into balls.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Scoop the dough into 1 1/2 inch balls and place 3 inches apart.
Bake for 8-11 minutes or until the tops of the cookies are no longer wet in the middle.
Let cool completely on the baking sheet.
Store in an airtight container at room temperature for up to 4 days. Or, freeze half to enjoy later.