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!
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 buck wheat. 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.
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.
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 Dark Chocolate Brownie Cookies
Ingredients
- 1 1/2 cups whole-grain buckwheat flour or whole-wheat flour
- 3/4 cup Dutch-process cocoa powder sifted if lumpy
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups light brown sugar raw sugar, or coconut sugar
- 2 large eggs room temperature
- 2/3 cup almond butter room temperature
- 3/4 cup unsalted butter or coconut oil melted and cooled slightly
- 1 1/2 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.
Recipe Notes:
These look a perfect treat! Could I use cacao powder in place if the Dutch process cocoa?
YES!
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.
That makes me so happy! So glad you enjoyed it!
How many cookies is one serving based on the Nutrition Facts? Thanks for the help!
One cookie :)
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…
I hope you love them!
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!
Oh I’m so glad to hear it!!!
Well based on how fudgy fabulous these look, I can pretty confidently say that I would have never guessed that they’re healthy! WIN/WIN.
I hope you try them – you’d love them!
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!
I hope you like them Mary!
I’m happy to do so!!
Wow, buckwheat sounds like an amazing baking ingredient! I love the mix between being a brownie and cookie!
Is there anything better??
I need to look into that Ancient Grains book because these cookies look amazing! I love that they use buckwheat and contain chocolate.
You would love Erin’s book!!
I don’t normally do healthy baking but this looks delicious!!
Erin is such an expert!!
I made these cookies from Erin’s book as well. They were so good weren’t they?!
I seriously am obsessed!!
Thanks so much for posting the recipe! I hope you enjoyed the cookies. :)
So happy for you and this amazing book!!
These look like an amazing gluten free treat. I love using ancient grains. Pinned :)
You and me both Liz!!
I’ve never used buckwheat flour, but to make double dark chocolate brownie cookies? Yes, I’ll definitely be on the lookout so that I can make these!
You would LOVE these Phi!
Yummy!! I love chocolate! I’m sure I would love these!!
You and me both!
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!!! :)
I think that’s a sign you need to make them!!
Wow! These look fantastic! Thanks for introducing me to Erin’s site and her book. Her baking style is right up my alley. :)
You will LOVE her site!!!
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!
I am so happy you enjoyed it Sally! Thank you so much for letting me know!!