Buckwheat Chocolate Chip Cookies
Buckwheat chocolate chip cookies are a delightful twist on the classic chocolate chip cookie, perfect for those seeking a gluten-free option or simply wanting to explore new flavors. Buckwheat flour gives these cookies a unique nuttiness and a chewy texture that pairs wonderfully with the rich, melty chocolate chips. Enjoy these cookies as a festive treat during the Christmas season or any time of year!
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 1 ¾ cups |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter (softened) | ¾ cup |
| Brown sugar | ½ cup |
| Granulated sugar | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Cooking Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, combine the buckwheat flour, baking soda, and salt. Whisk together until well mixed. Set aside.
3. Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes at medium speed.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract to the butter and sugar mixture. Mix until fully incorporated.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Stir until just combined and avoid overmixing.
6. Fold in Chocolate Chips:
Using a spatula or a wooden spoon, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
7. Scoop the Cookies:
Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The center may look slightly underbaked, but they will continue to cook while cooling.
9. Cool the Cookies:
Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. After that, transfer them to wire racks to cool completely.
10. Enjoy:
Once cooled, enjoy your delicious buckwheat chocolate chip cookies with a glass of milk or your favorite hot beverage!
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Spiced Buckwheat Gingerbread Men
Spiced buckwheat gingerbread men are a festive twist on traditional gingerbread cookies, offering a unique flavor profile with the nutty taste of buckwheat flour. These cookies are perfect for holiday baking, and they can be cut into fun shapes for decorating with icing or enjoyed on their own. The warming spices and rich molasses create a cozy aroma, making them an ideal treat to share with family and friends during the Christmas season.
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 2 ½ cups |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Baking soda | 1 teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter (softened) | ¾ cup |
| Brown sugar | 1 cup |
| Molasses | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
Cooking Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the buckwheat flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and brown sugar until the mixture is light and fluffy, approximately 3-4 minutes.
4. Add Molasses and Egg:
Stir in the molasses, egg, and vanilla extract to the butter and sugar mixture. Beat on medium speed until fully combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
6. Chill the Dough:
Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This helps the cookies maintain their shape while baking.
7. Roll and Cut Cookies:
Once chilled, take the dough out of the refrigerator. On a floured surface, roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out gingerbread men shapes and place them on the prepared baking sheets.
8. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the centers are set. Be careful not to overbake; they will continue to firm up as they cool.
9. Cool the Cookies:
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Decorate (Optional):
Once cooled, decorate your gingerbread men with icing, colorful sprinkles, or any other festive toppings you desire. Enjoy these delightful treats with family and friends!
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Buckwheat Oatmeal Raisin Cookies
Buckwheat oatmeal raisin cookies are a delightful, hearty twist on the classic oatmeal cookie. The addition of buckwheat flour not only gives these cookies a unique flavor, but it also enhances their nutritional profile, making them a great option for those looking for gluten-free alternatives. The combination of chewy oats, sweet raisins, and warm spices create a comforting treat that’s perfect for sharing during the holiday season—or enjoying any time of year.
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 1 cup |
| Rolled oats | 1 cup |
| Baking soda | 1 teaspoon |
| Salt | ¼ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Unsalted butter (softened) | ½ cup |
| Brown sugar | ¾ cup |
| Granulated sugar | ¼ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Raisins | 1 cup |
| Chopped nuts (optional) | ½ cup |
Cooking Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the buckwheat flour, rolled oats, baking soda, salt, and ground cinnamon until well combined. Set this mixture aside.
3. Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
4. Incorporate Egg and Vanilla:
Add the egg and vanilla extract to the butter and sugar mixture. Beat on medium speed until fully incorporated and smooth.
5. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredient mixture into the wet mixture, stirring until just combined. Do not overmix. If you’re adding nuts, fold them in gently at this stage.
6. Add Raisins:
Gently fold in the raisins until they are evenly distributed throughout the cookie dough.
7. Scoop Cookies:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread during baking.
8. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
9. Cool and Enjoy:
Remove the baking sheets from the oven and let the cookies cool on them for about 5 minutes before transferring them to wire racks to cool completely. Enjoy your delicious buckwheat oatmeal raisin cookies with a glass of milk or a warm beverage!
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Almond Buckwheat Biscotti
Almond buckwheat biscotti are a delicious, health-conscious twist on the traditional Italian cookie. These twice-baked cookies are crunchy and perfect for dipping in coffee or tea. Made with buckwheat flour and almond extract, they not only deliver a unique flavor profile but also provide a gluten-free option for your holiday dessert table. Enjoy them as a sweet treat during the festive season or as a delightful snack any time of year.
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 1 ½ cups |
| Almond flour | ½ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Granulated sugar | ¾ cup |
| Unsalted butter (softened) | ½ cup |
| Eggs | 2 large |
| Almond extract | 1 teaspoon |
| Sliced almonds | ¾ cup |
| Chocolate chips (optional) | ½ cup |
Cooking Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the buckwheat flour, almond flour, baking powder, and salt until well combined. Set the mixture aside.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
4. Incorporate Eggs and Almond Extract:
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then, mix in the almond extract until fully incorporated.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Add Almonds:
Fold in the sliced almonds and chocolate chips (if using) gently into the dough until evenly distributed.
7. Shape the Dough:
Transfer the dough onto the prepared baking sheet and shape it into a log about 12 inches long and 4 inches wide. Use a spatula or your hands to smooth the surface.
8. Bake the Log:
Bake the log in the preheated oven for 25-30 minutes, or until it is firm to the touch and slightly golden on the edges.
9. Cool and Slice:
Once baked, remove the log from the oven and let it cool on the baking sheet for about 10 minutes. Then, transfer it to a cutting board and slice it into ½-inch thick pieces using a serrated knife.
10. Second Bake:
Arrange the slices cut-side down on the baking sheet and return them to the oven for an additional 10-12 minutes, or until they are crisp and golden.
11. Cool Completely:
Let the biscotti cool completely on a wire rack. Once cooled, they are ready to enjoy or be stored in an airtight container.
Enjoy your homemade almond buckwheat biscotti!
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Buckwheat Peanut Butter Blossoms
Buckwheat Peanut Butter Blossoms are a delightful twist on the classic peanut butter cookie, making them a perfect addition to your holiday cookie platter. These cookies are soft, chewy, and filled with a delicious chocolate kiss in the center, while the use of buckwheat flour gives them a wholesome touch that is both nutritious and gluten-free. Your guests will love this unique take on a timeless favorite!
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 1 cup |
| Peanut butter | ½ cup |
| Granulated sugar | ½ cup |
| Brown sugar | ½ cup |
| Baking soda | 1 teaspoon |
| Salt | ¼ teaspoon |
| Eggs | 1 large |
| Vanilla extract | 1 teaspoon |
| Chocolate kisses (for topping) | 24 pieces |
Cooking Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, sift together the buckwheat flour, baking soda, and salt. Set the bowl aside.
3. Combine Wet Ingredients:
In a large mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Use an electric mixer to beat on medium speed until smooth and creamy, approximately 2-3 minutes.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract to the peanut butter mixture until well incorporated.
5. Combine Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Form Cookies:
Using a tablespoon or cookie scoop, portion out dough balls and roll them into smooth balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies:
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
8. Add Chocolate Kisses:
Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Serve:
Once cooled, enjoy your Buckwheat Peanut Butter Blossoms or store them in an airtight container for up to one week.
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Cranberry Buckwheat Snickerdoodles
Cranberry Buckwheat Snickerdoodles are a festive and wholesome take on the classic snickerdoodle cookie. These cookies combine the nutty flavor of buckwheat flour with sweet dried cranberries and the signature cinnamon-sugar coating, making them perfect for your holiday gatherings. They are soft, chewy, and bursting with flavor, bringing a delightful twist to a beloved favorite.
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 1 ½ cups |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Baking powder | 2 teaspoons |
| Cinnamon | 2 teaspoons |
| Salt | ¼ teaspoon |
| Unsalted butter (softened) | ½ cup |
| Eggs | 1 large |
| Vanilla extract | 1 teaspoon |
| Dried cranberries | ¾ cup |
| Additional cinnamon and sugar for coating | 2 tablespoons each |
Cooking Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the buckwheat flour, baking powder, salt, and 2 teaspoons of cinnamon. Set this dry mixture aside.
3. Cream the Butter and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Egg and Vanilla:
Crack the egg into the butter mixture and add the vanilla extract. Continue to mix until fully combined.
5. Incorporate Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
6. Fold in Dried Cranberries:
Gently fold in the dried cranberries until they are evenly distributed throughout the cookie dough.
7. Prepare Cinnamon-Sugar Coating:
In a small bowl, combine 2 tablespoons of granulated sugar with 2 tablespoons of cinnamon for the coating.
8. Form Cookies:
Using a tablespoon or cookie scoop, portion out dough and roll them into balls. Roll each ball into the cinnamon-sugar mixture to coat completely and then place them onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake the Cookies:
Bake in the preheated oven for about 10-12 minutes, or until the edges are set and the centers are slightly soft.
10. Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Cranberry Buckwheat Snickerdoodles fresh or store them in an airtight container for up to one week.
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Maple Buckwheat Pecan Cookies
Maple Buckwheat Pecan Cookies are a deliciously unique cookie that marries the earthy, nutty flavor of buckwheat flour with the rich sweetness of maple syrup and crunchy pecans. These cookies are perfect for the holiday season or any time you want a wholesome, flavorful treat. Their chewy texture and delightful taste make them an excellent addition to your cookie platter.
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 1 ½ cups |
| Granulated sugar | ¾ cup |
| Maple syrup | ½ cup |
| Unsalted butter (softened) | ½ cup |
| Egg | 1 large |
| Baking powder | 1 teaspoon |
| Sea salt | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Chopped pecans | ¾ cup |
| Additional pecans for topping | ½ cup |
Cooking Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients:
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for 2-3 minutes until light and fluffy. Then, add the maple syrup, egg, and vanilla extract, mixing until well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the buckwheat flour, baking powder, and sea salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined.
4. Fold in Pecan Pieces:
Gently fold in the chopped pecans into the cookie dough until evenly distributed.
5. Shape the Cookies:
Using a tablespoon or cookie scoop, portion out the cookie dough and place them on the prepared baking sheet, spacing them about 2 inches apart. For an extra touch, press a few additional pecans on top of each cookie.
6. Bake the Cookies:
Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden and the centers are set.
7. Cool and Serve:
Once baked, remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Maple Buckwheat Pecan Cookies with a cup of tea or coffee!
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Buckwheat Shortbread Cookies
Buckwheat Shortbread Cookies are a delightful twist on the classic shortbread, incorporating the nutty flavor and gluten-free properties of buckwheat flour. These cookies are buttery and crumbly, perfect for enjoying with a cup of tea or coffee. The rich taste of the buckwheat enhances the traditional buttery sweetness, making these cookies a wonderful addition to your holiday spread or a cozy snack anytime.
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 1 ½ cups |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | ¾ cup |
| Vanilla extract | 1 teaspoon |
| Sea salt | ¼ teaspoon |
| Confectioners’ sugar | For dusting |
Cooking Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 325°F (163°C) and lining a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3-4 minutes.
3. Add Vanilla and Salt:
Incorporate the vanilla extract and sea salt into the butter and sugar mixture, mixing on medium speed until well blended.
4. Combine Dry Ingredients:
In a separate bowl, sift together the buckwheat flour and any additional flavorings (if desired) to guarantee there are no lumps. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a dough begins to form.
5. Form the Dough:
Once the dough is combined, use your hands to gently bring it together into a ball. If the dough feels too crumbly, you can add a teaspoon of cold water to help it come together.
6. Roll and Cut the Cookies:
Turn the dough out onto a lightly floured surface and roll it out to about ¼ inch thickness. Use cookie cutters to cut out shapes and transfer the cut cookies to the prepared baking sheet.
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for about 15-18 minutes, or until the edges are lightly golden and the cookies are set. Keep an eye on them to avoid over-baking.
8. Cool and Dust with Sugar:
After baking, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, dust the shortbread cookies with confectioners’ sugar for a sweet finishing touch.
Enjoy the delightful crumbly texture and nutty flavor of these Buckwheat Shortbread Cookies as a perfect treat during the festive season or whenever you crave a simple yet delicious snack!
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Festive Buckwheat Molasses Cookies
Festive Buckwheat Molasses Cookies are a deliciously spiced treat that perfectly embodies the essence of the holiday season. Combining the richness of molasses with the nutty flavor of buckwheat flour, these cookies are both hearty and flavorful. With their warm spices, they are sure to become a cherished holiday favorite, enjoyed by both family and friends.
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 1 ½ cups |
| Unsalted butter (softened) | ½ cup |
| Granulated sugar | ½ cup |
| Brown sugar | ½ cup |
| Molasses | ½ cup |
| Ground ginger | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Baking soda | 1 teaspoon |
| Sea salt | ¼ teaspoon |
| Egg | 1 large |
| Confectioners’ sugar | For dusting |
Cooking Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, roughly 3-5 minutes.
3. Add Molasses and Egg:
Mix in the molasses and the large egg until fully incorporated into the butter and sugar mixture, guaranteeing everything is well combined.
4. Combine Dry Ingredients:
In another bowl, whisk together the buckwheat flour, ground ginger, ground cinnamon, ground cloves, baking soda, and sea salt. This step helps to evenly distribute the spices and guarantees there are no lumps.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix; just combine until you no longer see dry flour.
6. Scoop the Dough:
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie as they will spread while baking.
7. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies appear set around the edges and slightly soft in the center.
8. Cool the Cookies:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. This helps them firm up before transferring.
9. Dust with Sugar:
After the cookies have cooled completely on a wire rack, dust them lightly with confectioners’ sugar for a festive finish and added sweetness.
Enjoy these delightful Festive Buckwheat Molasses Cookies as a treat during your holiday gatherings!
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Dark Chocolate Buckwheat Cookies
Dark Chocolate Buckwheat Cookies are a rich and indulgent treat that combines the unique flavor of buckwheat flour with the decadent taste of dark chocolate. These cookies are not only gluten-free but also offer a delightful twist for your holiday dessert table. With a chewy texture and a slightly crisp edge, they are perfect for chocolate lovers and can be enjoyed with a glass of milk or a cup of coffee.
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 1 ½ cups |
| Unsweetened dark cocoa powder | ½ cup |
| Unsalted butter (softened) | ½ cup |
| Granulated sugar | ½ cup |
| Brown sugar | ½ cup |
| Baking soda | 1 teaspoon |
| Sea salt | ¼ teaspoon |
| Eggs | 2 large |
| Dark chocolate chips | 1 cup |
| Vanilla extract | 1 teaspoon |
Cooking Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee easy removal of the cookies after baking.
2. Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture becomes light and fluffy, about 3-5 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and ascertain it’s fully combined with the butter and sugar mixture.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the buckwheat flour, unsweetened dark cocoa powder, baking soda, and sea salt. This guarantees that the dry ingredients are well mixed and the cocoa powder is evenly incorporated.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be thick but well combined.
6. Fold in Chocolate Chips:
Gently fold in the dark chocolate chips using a spatula or wooden spoon, distributing them evenly throughout the dough.
7. Scoop the Dough:
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies will spread, so give them enough room.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. They will firm up as they cool.
9. Cool the Cookies:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy these delicious treats!
Buckwheat Thumbprint Cookies With Jam
Buckwheat Thumbprint Cookies with Jam are a delightful cookie option that blend the earthy flavors of buckwheat flour with a sweet fruity filling. These cookies have a tender texture and are filled with your favorite jam, making them a charming addition to any holiday cookie platter. They are gluten-free and perfect for those looking for a unique twist on traditional thumbprint cookies.
| Ingredients | Quantity |
|---|---|
| Buckwheat flour | 1 ½ cups |
| Unsalted butter (softened) | ½ cup |
| Granulated sugar | ½ cup |
| Brown sugar | ¼ cup |
| Egg yolk | 1 large |
| Vanilla extract | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Sea salt | ¼ teaspoon |
| Jam (your choice) | ½ cup |
Cooking Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, approximately 3-5 minutes.
3. Add Egg Yolk and Vanilla:
Add the egg yolk and vanilla extract to the creamed butter-sugar mixture, beating until fully incorporated. Make certain the mixture is smooth and even.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the buckwheat flour, baking powder, and sea salt. This confirms that the baking powder is evenly distributed throughout the flour.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough is combined. Be careful not to overmix; you want the dough just to come together.
6. Shape the Cookies:
Using your hands, roll the dough into small balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Create Thumbprints:
With your thumb or the back of a small spoon, create a small indentation in the center of each cookie ball, being careful not to push all the way through.
8. Fill with Jam:
Spoon your choice of jam into each thumbprint. Don’t overfill, as the jam may bubble over when baking.
9. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
10. Cool and Serve:
Once baked, allow the thumbprint cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them fresh, or store them in an airtight container for later!
