My quest to create the perfect healthy chocolate chip cookie has been a long one. Being that it’s just a cookie, you would think it would have been the first dessert I nailed, but most of the results have been good, when what I want is EPIC.
Then something happened. I saw a raw chocolate chip cookie recipe that changed my mindset. Why not stop attempting to find the perfect blend of healthy flours and butter alternatives, and egg replacements, and try a new direction? Well, I am so thrilled that I did.
With nutty, crispy buckwheat as the base, and dates as the primary sweetener, these cookies are a nutritional powerhouse. Luckily, these ingredients create an alluring texture and flavor that is more satisfying than any other cookie that I have tried. I swear, it’s true!
Good news: this recipe comes together quickly in a food processor. The dough is great raw, especially if you are into “bliss balls” and other soft and chewy raw snacks. However, when baked in a low temperature oven, the dough is transformed into the chewy, yet crisp on the edges cookie that we know and love. Sublime, warm from the oven, with a tall glass of Toasted Coconut Almond Milk!
Chewy Gently Baked Buckwheat Chocolate Chip Cookies (Vegan, Gluten-Free, Refined Sugar-Free, Raw Option)
Inspired by Well and Full
1 ¼ c whole buckwheat, ground to a flour
2 tbsp melted coconut oil
2 tbsp cashew butter
3 tbsp maple syrup
6-8 large pitted dates
½ tsp vanilla extract
Pinch Himalayan sea salt
½ tsp cinnamon
1 tsp maca powder
2 oz. 88% cacao dark chocolate, chopped, or homemade
Optional additions: goji berries (Think Valentine’s Day, OOOH ;), toasted pecans, raisins
In a food processor, pulse the ground buckwheat, cinnamon, maca, and sea salt for a few seconds.
Add everything else but the chocolate and blend until a dough forms.
Stir in the chocolate.
Roll the dough out between 2 pieces waxed paper. It should be slightly thicker than ¼ inch. Use 1 or 1 ½ inch cookie cutter to cut out small cookies, or a bigger cutter for larger cookies.
For raw cookies: lay cookies flat between parchment paper in an airtight container and refrigerate.
For gently baked cookies: Bake cookies at 250 degrees for about 20 minutes, or until edges and bottoms begin to brown. Allow to cool. Store at room temperature for 3 days or refrigerated for a week.