I have been baking a lot of really boring things lately. Tasty, but boring. Does anyone need another recipe for oatmeal cookies? No, definitely not. And when I do try to branch out and get interesting, like I did the other day with some triple coconut (sugar, flour and oil) muffins, the results have not been great, certainly not worth sharing.
Well I finally found something that is both interesting and delicious, and even can be construed as somewhat healthy. I will try any recipe involving buckwheat flour, I love the unique taste of it and don’t come across recipes calling for it as much as I would like. I stumbled across this one while trying to find the recipe for the aforementioned coconut muffins. It was worth making those (kind of eh) to find these (definitely yum).
The only tweak I really added was chocolate. On their own, these cookies are good. Blake will eat them, and he mostly just eats berries (I exaggerate, but not much). Melt a little chocolate and drizzle it over the top – perfection with an afternoon cup of coffee.
Also, this recipe made me stop and think that I might have crossed over into some rarefied/crazy world of baking where I think nothing of grinding flaxseed for a recipe. I mean, objectively, what a pain in the butt step. I think most normal people would see that and think, too much work. Pass. But it doesn’t even give me pause. The things I am willing to do for a snack.
Buckwheat Nut Butter Cookies
adapted from Chocolate & Zucchini
2 T whole flax seeds, ground
4 T mixed seeds (I used sesame and sunflower)
½ c plus 1 T buckwheat flour
1 c plus 2 T all-purpose or white whole wheat flour
1 t baking powder
½ t salt
½ c packed brown sugar
2 T peanut butter
2 T almond butter
¼ c water
4 oz dark chocolate
- Put the flax seeds in a small bowl with ⅓ c water. Mix well and let sit until gelled.
- In a medium bowl, combine the other seeds, flours, baking powder and salt.
- In another medium bowl, mix together the brown sugar, peanut and almond butters, and flax seed gel until well combined.
- Mix the dry into the wet ingredients. Add water 1 T at a time to get everything to hold together (I ended up using about ¼ cup).
- Roll the dough into a log about 1 ½ – 2 inches thick, wrap in plastic wrap, and pop it in the freezer for at least a half hour.
- Heat oven to 350 and line a large baking sheet with parchment. Remove the dough from the freezer and slice it into discs about ½ inch thick. Place on baking sheet and bake 12-14 minutes, until the tops are starting to crack.
- Let cool. Melt the chocolate in a small bowl in the microwave. Push all the cookies together on the baking sheet and drizzle or dollop the chocolate all over the tops. Let the chocolate set and store in a sealed container. They will be good for about 3 days.