Buckwheat Double Chocolate Cookies

Buckwheat Double Chocolate Cookies (Nightshade-Free Recipe Analysis)

This gluten-free double chocolate cookieis made with buckwheat flour, which lends a delicious nutty flavor. These cookies totally taste like brownies. Note that you will need a stand mixer or electric hand mixer for this recipe! Recipe yields 30 small cookies (mine were a little bigger than they were supposed to be so I ended up with about 24).

Full recipe at cookieandkate.com

Serving

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Compliance

Based on the Nightshade-Free way of eating preset. View more Nightshade-Free recipes.

734g

Ingredients

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6 tablespoons unsalted butter

6 tbsp (85g) Butter, Without Salt

85g
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12 ounces bittersweet chocolate (60–70% cacao mass)*, chopped (about 2 1/4 cups), plus several chunks for the tops of the cookies

12 ounces (340g) 60% Cacao Bittersweet Chocolate

340g

Ingredients

UNSWEETENED CHOCOLATE, SUGAR, COCOA BUTTER, MILK FAT, SOY LECITHIN - AN EMULSIFIER, VANILLA.

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1/2 cup buckwheat flour

0.5 cup (60g) Buckwheat Flour, Whole-groat

60g
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2 tablespoons tapioca flour**

2 tbsp (16g) Organic Tapioca Flour

16g

Ingredients

ORGANIC TAPIOCA FLOUR.

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3/4 teaspoon baking powder

0.75 tsp (3.8g) Leavening Agents, Baking Powder, Low-sodium

3.8g
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2 large eggs, at room temperature***

2 large (100g) Egg, Whole, Raw, Fresh

100g
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1/2 cup plus 2 tablespoons cane sugar

30 tsp (120g) Raw Cane Sugar

120g

Ingredients

RAW CANE SUGAR.

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1/2 teaspoon fine sea salt

0.5 tsp (3g) Salt, Table

3g
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1 teaspoon vanilla extract

1 tsp (4.2g) Vanilla Extract

4.2g
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1/4 tsp Flaky salt such as Maldon, for the tops

0.25 tsp (1.5g) Maldon, Sea Salt Flakes, Original

1.5g

Ingredients

SEA SALT FLAKES WITH NO ADDITIVES

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