Buckwheat Dark Chocolate Brownie Cookies

17 reader reviews / 4.59 stars average

If using buckwheat, these are a cross between a cookie and a brownie. If using whole wheat, they’re more like a traditional chewy and fudgy cookie. Either way, they’re rich, decadent, and sure to satiate even the most severe chocolate craving!

Buckwheat Double Dark Chocolate Brownie Cookies - The Lemon Bowl

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. No bueno.

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.

Sweet Side of Ancient Grains Cover - The Lemon Bowl

In her new book, The Sweet Side of Ancient Grains, Erin not only proves that healthy baking is possible but she shows you just how delicious ancient grains can taste when used to create pies, tarts, cookies, and more. Since we didn’t grow up eating white flour and started almost every weekend with buckwheat pancakes, I was immediately drawn to her Buckwheat Double Dark Chocolate Brownie Cookies.

double dark chocolate brownie cookies - The Lemon Bowl

There are few things I love more than a good piece of dark chocolate and a rich, chewy brownie. Erin has somehow magically transformed all of my favorite foods into the perfect nutritious dessert. Be sure to grab a copy of The Sweet Side of Ancient Grains for more tasty and delicious dessert recipes you can feel good about feeding your family.

Your fork is waiting.

Buckwheat Double Dark Chocolate Brownie Cookies - The Lemon Bowl

Buckwheat Dark Chocolate Brownie Cookies

17 reader reviews / 4.59 stars average
If using buckwheat, these are a cross between a cookie and a brownie. If using whole wheat, they’re more like a traditional chewy and fudgy cookie.
PREP: 25 mins
COOK: 11 mins
TOTAL: 36 mins
REVIEW PRINT
Servings: 40

Ingredients
 

  • 1 ½ cups whole-grain buckwheat flour or whole-wheat flour
  • ¾ cup Dutch-process cocoa powder sifted if lumpy
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ cups light brown sugar (raw sugar, or coconut sugar)
  • 2 large eggs (room temperature)
  • cup almond butter (room temperature)
  • ¾ cup unsalted butter or coconut oil (melted and cooled slightly)
  • 1 ½ teaspoons vanilla extract
  • 2 cups semisweet chocolate chips (divided)

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.

Notes

These cookies are gluten free if you use whole-grain buckwheat flour.
Recipe and photographs from The Sweet Side of Ancient Grains.

Nutrition

Calories: 165kcalCarbohydrates: 18.5gProtein: 2.3gFat: 10.4gSaturated Fat: 6gPolyunsaturated Fat: 4.4gCholesterol: 9mgSodium: 53mgFiber: 1.8gSugar: 12.8g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
Buckwheat Double Dark Chocolate Brownies - The Lemon Bowl

41 thoughts on “Buckwheat Dark Chocolate Brownie Cookies”

      1. OMG So good. I substituted a couple of tablespoons of butter with olive oil since I didn’t have enough and was trying to be better. They were amazing. So yummy and guilt free. I also added walnuts. Will def be making these again.

        1. My family thought these were divine! I made them for a bake sale, but my brother bought them from me because he said they were so scrumptious! He says they taste like a dark chocolate fudge brownie. I love that he’s getting some whole grains. :) I would highly recommend these and will probably make them again.

        2. These sound wonderful. I haven’t baked cookies in several years, but I’m saving this recipe for just in case I feel a need to bake. One can never have too much chocolate…

        3. I’ve made these twice now, and they are SO good! My husband is allergic to tree nuts, so he can’t eat these, but my GF friends LOVE them!

        4. These do look very healthy. I saw your recipe on Pinterest and the combination of the idea of using buckwheat and how good these look (they look both chewy and chocolatey) meant I had to come by for a look. Sounds like a very worthwhile cookbook!

        5. I love how you’re always expanding my horizons. I would have never thought to add buckwheat to a chocolate cookie recipe and yet now it’s all I can THINK about!!! :)

          1. I made these chocolate brownie cookies tonight. I was able to get all the ingredients from our Natural Foods Co-op. This is the first time I’ve made anything with buckwheat flour and this much coconut oil, but, to my surprise, these turned out excellent. Based on this write-up and recipe, I bought the book (downloaded it last night on my nook). I finished reading the whole book! Next on my list is the “Quinoa molten Lave Cakes for Two.” I’m still nervous baking using the new ingredients in the book – nervous that I will mess up – so it will take a few more tries for me to relax while mixing, but this is fun!

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