Buckwheat & Chocolate Crinkle Cookies
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Buckwheat & Chocolate Crinkle Cookies
Description
A holiday classic with a wholesome twist — rich cocoa meets nutty buckwheat for the perfect snowy-day treat.
Ingredients
Scale
Ingredients (Makes about 2 dozen cookies):
- 1 cup buckwheat flour
- ¾ cup all-purpose flour (or spelt flour for 100% whole grain)
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup melted butter or coconut oil
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup dark chocolate chips (optional but heavenly)
- ½ cup powdered sugar, for rolling
Instructions
- Whisk dry ingredients: In a medium bowl, combine buckwheat flour, all-purpose flour, cocoa powder, baking powder, and salt.
- Mix wet ingredients: In a large bowl, whisk together brown sugar, granulated sugar, melted butter, eggs, and vanilla until smooth.
- Combine: Add the dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips if using.
- Chill: Cover and refrigerate the dough for at least 1 hour (or overnight) — this helps with the classic “crinkle” effect.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape & roll: Scoop 1-inch balls of dough, roll in powdered sugar until generously coated, and place on the sheet about 2 inches apart.
- Bake for 10–12 minutes, until cookies are puffed and crackly but still soft in the center.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Optional Add-Ons:
- Add 1 tsp espresso powder to deepen the chocolate flavor.
- Sprinkle with sea salt flakes right after baking for a gourmet touch.
- Swap in coconut sugar and cacao powder for a more natural variation.