If using buckwheat flour, this cookie recipe is more like a cross between a cookie and a brownie. If using whole wheat flour, they’re more like a traditional chewy and fudgy cookie. Either way, they’re rich, decadent, and sure to satiate even the most severe chocolate craving!
- 1½ cups whole-grain buckwheat flour or whole-wheat flour 188 grams
- ¾ cup Dutch-process cocoa powder sifted if lumpy, 86 grams
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 1/3 cups light brown sugar raw sugar, or coconut sugar, 266 grams
- 2 large eggs room temperature
- 2 1/3 cup almond butter room temperature, 178 grams
- ¾ cup unsalted butter or coconut oil melted and cooled slightly, 168 grams
- 1½ teaspoons vanilla extract
- 2 cups semisweet -chocolate chips divided, 340 grams
- In a medium mixing bowl, stir together the buckwheat, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat together the sugar, eggs, almond butter, melted coconut oil or butter, and vanilla until well combined. Add the flour mixture and beat just until combined. Stir in 1½ cups (255 grams) chocolate chips. The dough will be thick and sticky like brownie batter. Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
- Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper. Roll the dough into 1½-inch (4 cm) balls and place 3 inches (7½ cm) apart on the baking sheet. Press the remaining ½ cup (85 grams) chocolate chips onto the top of the balls, if desired. Bake for 8 to 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.
- Tip: Don’t be tempted to overbake these! The buckwheat version will be very soft when they come out of the oven but will firm up as they cool.