By now you probably know that I like everything buckwheat. Why? A look at the nutrition label at the back says it all. Buckwheat is made of healthy protein, fat and carbohydrates. It’s full of vitamins and minerals. I first got the idea for buckwheat cookies from a cookbook by Brendan Brazier called Thrive Energy Cookbook. I love his motto, the less energy you spent on digestion, the more energy you’ll have for other things. It’s always true! Unfortunately, his vegan cookie recipe was too vegan even for me. I say “even for me” because I’m the only member of our family who goes on occasional all-vegan escapades. So, I had to “improve” his recipe somewhat. “In” came real butter, milk chocolate chips and sugar. “Out” came cinnamon and nuts (because my kids don’t like these). The result are cookies that are surprisingly good and still healthy. My oldest son actually calls these cookies “the best cookies in the whole entire world.” Besides buckwheat another star ingredient here is chia seeds, which is high in protein, omega 3 fatty acid, and fiber. It’s the kind of recipe that you have to try at least once, so you can casually drop it in conversations that you make/eat buckwheat cookies. I’m telling you from my own experience, people are impressed!
4 tsp chia seeds
3 Tbsp water (close to 1/4 cup)
1 cup butter
1 1/2 cup sugar
2 1/2 cups buckwheat flour
1 tsp baking soda
1 tsp salt
1 cup milk chocolate chips
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Stir together the chia seeds and water in a small bowl and allow to set in the fridge. It will turn to chia gel.
3. Place the butter in a microwave safe bowl and melt it.
4. Add sugar to melted butter and cream with a hand mixer until well incorporated.
5. Get the chia mixture out of the fridge. What do you see? A weird gelatinous substance? That’s right! Add it to butter and sugar and mix just until combined.
6. In a separate bowl stir together the flour, baking soda, and salt.
7. Add to the butter mixture and stir with a spoon just until combined.
8. Stir in the chocolate chips.
9. Using an ice-cream scoop drop batter onto the baking sheet about 2 inches apart. Press down with your hand to flatten.
10. Bake for 15 minutes or until cookies are firm to the touch. Let cool on the baking sheet (they will keep cooking).
Make an extra batch, tie with a pretty ribbon and give them to your friend. You will make their day!