These buckwheat double dark chocolate brownie cookies are rich, decadent, and sure to satiate even the most severe chocolate craving!
So often when you hear the phrase “healthy dessert” you run for the hills conjuring up visions of dry, bland baked goods made with too little butter or not enough sugar. Other times, people will claim that a dessert is “skinny” because it’s filled with sugar-free this or fat-free that. My dear friend Erin has mastered the art of creating mouth-watering baked goods that are made with wholesome, nutrient-dense ingredients like teff, quinoa, and buckwheat. I am a huge fan of eating foods that are not only delicious, but are also packed with vitamins and minerals to help you live your healthiest life.
Still haven’t fulfilled that sweet craving? Give my chocolate banana oat muffins or hermit cookie bars a shot!
Ingredients
- Buckwheat flour: A great source of many vitamins and minerals, including magnesium and iron, it’s also a naturally gluten-free alternative to flour because despite it’s name, it doesn’t come from wheat at all!
- Cocoa powder: I love the darker, richer flavor that Dutch processed cocoa powder provides the cookies.
- Baking powder & baking soda: Leavens and lifts the brownie cookies in the baking process.
- Salt: Necessary to both balance out the flavors as well as enhance the natural chocolate taste.
- Brown sugar: Has a bit more rich and decadent level of sweetness than white sugar.
- Eggs: Binds the dough and finished brownie cookies together.
- Almond butter: Adds moisture, as well as a wonderful slight nutty taste.
- Coconut oil: While you can also use butter, I prefer to use coconut oil as it’s just a bit healthier and makes the cookies dairy-free.
- Vanilla extract: Helps to elevate the flavors of the other ingredients.
- Chocolate chips: Semi-sweet chocolate chips make for the double chocolate part of this dessert.
How to Make Buckwheat Double Dark Chocolate Brownie Cookies
Start your buckwheat double dark chocolate brownie cookies by making the batter. First you’ll mix your dry ingredients together in one bowl, and your wet in the bowl of a stand mixer. Then slowly add the dry to the wet until combined, and finish by mixing in the chocolate chips.
Refrigerate the dough for a couple hours, then roll dough into balls and put on a prepared baking sheet about 3 inches apart.
Bake at 350 degrees for about 8-11 minutes, then remove and let cool on the cookie sheet.
Once cooled to the touch, you’re ready to enjoy the delicious buckwheat double dark chocolate brownie cookies!
Frequently Asked Questions
Do you need to soak buckwheat before eating?
Is buckwheat healthier than white flour?
What can you substitute for buckwheat flour?
More Baked Goods
- New England Hermit Cookie Bars
- Perfect Pumpkin Bars with Cream Cheese Frosting
- Baked Apple Cider Donuts
- Jewish Apple Cake
- Wheels of Steel Peanut Butter Health Cookies
Eat It, Like It, Share It!
Did you try these cookies? The next time you make them, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
There are few things I love more than a good piece of dark chocolate and a rich, chewy brownie.
No fork required.
Buckwheat Double Dark Chocolate Brownie Cookies
Ingredients
Instructions
- 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 1 1/2 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 1 1/2-inch (4 cm) balls and place 3 inches (7 1/2 cm) apart on the baking sheet. Press the remaining 1/2 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.
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