There’s no other way to say this…
These cookies will make you legit re-evaluate your life.
2500% chocolate upon chocolate, 1800% healthful, 3000% Christmas cookie-able, 4300% kid, tween, adult-friendly. Grain-free lumps of ooey gooey gluten-less double chocolate richness to really get you lit? Prepare for gravity to reverse itself and the laws of physics to be defied.
They are, in an expression, the real McCoy. The full monty. The ooh ee ooh ah ah ching chang walla walla bing bang.
And you can quote me on that.
But don’t just take my word for it. Let your eyes do the troubleshooting.
Buckwheat flour. Let’s talk this out. It has the most unique nutty//earthy flavor. It’s super great for making pancakes and crepes, as well as cookies, quickbreads, cakes, scones, etc. You can use it in conjunction with other gluten-free or grain-free flours, or – just like in the case of these cookies – use it on its own.
Buckwheat is a seed that’s full of fiber, antioxidants, vitamins and minerals and is neither a grain, nor does it contain gluten, making it a gut-friendly food for most individuals. Buckwheat groats can be cooked similarly to wheat berries, or they can be ground down into oatmeal-like texture (like what you saw in my Superfood Blueberry Buckwheat Porridge), or, finally, finely ground into flour. Because it’s so nutrient-dense, buckwheat is considered a superfood.
I use Bob’s Red Mill’s buckwheat flour for all of my buckwheat needs. One bag goes a long way since buckwheat absorbs quite a bit of liquid, and it’s a super choice option for all of your gluten-free and grain-free endeavors.
Because these cookies are approximately 7500% chocolate and buckwheat flour absorbs a little more liquid than your regular flour, you hardly need any flour at all for this batch. Only a scant ½ cup of buckwheat flour wins you oodles of grain-free cookies that you should 200% make for all your peeps this holiday season.
These do require more prep than my usual toss-it-in-a-bowl-and-stir recipe. You take hunks upon hunks of chocolate (you can use unsweetened or 60 – 2000% dark) and melt it in a double boiler. You then stir all of the ingredients (melted chocolate included) together to make the chillinest illinest cookie dough that requires every ounce of your self-control to not devour Johnny on the spot. You also refrigerate the dough before baking it off into cookies, so you’re looking at a couple extra steps that are well-worth the effort.
Do you do the Christmas cookie exchange thing? And by “Christmas cookie exchange,” I mean bake 8 dozen cookies, half of which go into your head hole before they see the likes of frilly fancy cookie bags? If so, these should definitely be a part of your cookie bake down. You can even get real festive with them by adding crushed candy canes inside/on top/ and/or add peppermint extract for some additional festiveness. Don’t skip the sea salt, though. Because: contrast.
Quadruple whamy chocolate decadence face meld..annnnnnd GO!