Oh man. I always feel like you need a vacation to recover and reset after a vacation, ya know? Hubby and I had a wonderful trip to Greece to celebrate our 3-year anniversary. We'd been saving and planning for a LOOOOONG time, so it was really wonderful to finally see all our hard work and effort come to fruition.
Anyway, getting back into a "normal" schedule has been far from easy, and between making up pre-internship orientation work, massive laundry duty, and a sick husband, new recipe testing has been kind of pushed to the bottom of the priority list! However, my desire for a yummy dessert to finish off a long day has not been reduced one bit. And so, I give you my new favorite quick, delicious, nutritious (sort of?) dessert.
While the original recipe makes just two cookies, perfect for a personal sweet-fix, I have increased it to make up to eight. As you increase the yield, the consistency does need to be messed with a bit, meaning the ratio of buckwheat flour to water may need to be altered. I found that as I increased the number of cookies, either the water needed to be decreased a bit or the buckwheat flour increased. In any case, the important thing is to maintain the same dough consistency produced when making just two cookies should you multiply the recipe. The dough should be like a VERY soft play-doh, allowing you to shape it and for it to hold its shape.
*Despite its name, buckwheat is not related to wheat flour and is completely and naturally gluten-free!
Buckwheat Chocolate Chip Cookies
makes 2 cookies
from Detoxinista
2 Tablespoons buckwheat flour (you can buy it, or you can simply grind up a scant 2 Tbs of buckwheat groats)
1 Tablespoon raw/cane sugar (or a 1/2ish Tbs honey, a "heaping" tsp)
2 teaspoons coconut oil, melted (or butter)
1 teaspoon water
1/4 teaspoon vanilla extract
pinch of sea salt
2 teaspoons bittersweet chocolate chips
Preheat your oven to 350*. If you want quick clean up, line your baking sheet with parchment paper.
Combine everything but the chocolate chips in a small bowl and mix until your soft play-doh-like dough is formed. Fold in the chocolate chips and then divide the dough into 2 equal balls. Place the dough-balls onto your parchment-lined baking sheet. Gently flatten them with your fingers (they won't spread during baking, so you essentially want the dough-cookie to be the size and shape of your desired baked-cookie). Bake for about 8 minutes. The final cookie will be slightly golden brown, dry and firm on the exterior, but chewy and awesome on the interior. Enjoy and make again tomorrow. :)
While the original recipe makes just two cookies, perfect for a personal sweet-fix, I have increased it to make up to eight. As you increase the yield, the consistency does need to be messed with a bit, meaning the ratio of buckwheat flour to water may need to be altered. I found that as I increased the number of cookies, either the water needed to be decreased a bit or the buckwheat flour increased. In any case, the important thing is to maintain the same dough consistency produced when making just two cookies should you multiply the recipe. The dough should be like a VERY soft play-doh, allowing you to shape it and for it to hold its shape.
*Despite its name, buckwheat is not related to wheat flour and is completely and naturally gluten-free!
Buckwheat Chocolate Chip Cookies
makes 2 cookies
from Detoxinista
2 Tablespoons buckwheat flour (you can buy it, or you can simply grind up a scant 2 Tbs of buckwheat groats)
1 Tablespoon raw/cane sugar (or a 1/2ish Tbs honey, a "heaping" tsp)
2 teaspoons coconut oil, melted (or butter)
1 teaspoon water
1/4 teaspoon vanilla extract
pinch of sea salt
2 teaspoons bittersweet chocolate chips
Preheat your oven to 350*. If you want quick clean up, line your baking sheet with parchment paper.
Combine everything but the chocolate chips in a small bowl and mix until your soft play-doh-like dough is formed. Fold in the chocolate chips and then divide the dough into 2 equal balls. Place the dough-balls onto your parchment-lined baking sheet. Gently flatten them with your fingers (they won't spread during baking, so you essentially want the dough-cookie to be the size and shape of your desired baked-cookie). Bake for about 8 minutes. The final cookie will be slightly golden brown, dry and firm on the exterior, but chewy and awesome on the interior. Enjoy and make again tomorrow. :)