22 Jan Buckwheat Chocolate Chip Cookies
Posted at 18:49h
Buckwheat Chocolate Chip Cookies
10 - 14 minutes
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium mixing bowl, combine the buckwheat flour, sorghum flour, vanilla, baking soda, and salt. Stir until the ingredients are well blended together.
In a small mixing bowl, cream together the ghee and sugars. The sugar will be moistened and the mixture will have a uniform color.
Beat the egg into the sugar mixture.
Add the sugar mixture to the flour mixture. Stir until the flour is mostly moistened.
Add the chocolate chips to the dough. Continue to stir until the dough comes together.
By hand, roll pieces of dough into evenly sized balls, approximately 1 ½ inches across, and place on the baking sheets.
Bake for 10 – 14 minutes until the cookies are slightly firm.
Let the cookies cool on the baking sheet for 5 minutes. Then, transfer to a cooling rack to cool completely.
Store in an air tight container.
An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients.
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