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

  1. Whisk dry ingredients: In a medium bowl, combine buckwheat flour, all-purpose flour, cocoa powder, baking powder, and salt.
  2. Mix wet ingredients: In a large bowl, whisk together brown sugar, granulated sugar, melted butter, eggs, and vanilla until smooth.
  3. Combine: Add the dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips if using.
  4. Chill: Cover and refrigerate the dough for at least 1 hour (or overnight) — this helps with the classic “crinkle” effect.
  5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  6. Shape & roll: Scoop 1-inch balls of dough, roll in powdered sugar until generously coated, and place on the sheet about 2 inches apart.
  7. Bake for 10–12 minutes, until cookies are puffed and crackly but still soft in the center.
  8. 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.