Double Chocolate Buckwheat Rye Cookies
Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
These rich chocolate cookies are made with the goodness of whole grain rye and sprouted buckwheat flour, and sweetened with pureed dates and coconut sugar.
- 1 cup Anita’s Whole Grain Rye flour
- 1/2 cup Anita’s Sprouted Buckwheat Flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2 tsp Baking powder
- 1/2 cup Cocoa powder
- 1/2 cup Coconut sugar
- 1 1/2 cups Dates (200 grams)
- 2 cups Boiling water (to soak dates)
- 3/4 cup Butter at room temperature
- 3 Eggs at room temperature
- 2 tsp Vanilla extract
- 2 tsp Instant espresso (or 1oz brewed espresso & reduce the cream to 2tbsp)
- 1/4 cup Whipping cream
- 1 1/2 cup Semi sweet chocolate chips (or chopped dark chocolate)
- Preheat the oven to 350˚F.
- Soak the dates in 2 cups of boiling water for 10 minutes.
- In a food processor or blender cream together the coconut sugar, dates (drained), butter, eggs, vanilla, espresso powder and cream until smooth and creamy.
- In a medium bowl whisk together the flours, cocoa powder, baking powder, soda and salt.
- Add the creamed date mixture to the flour mixture and stir until just combined.
- Fold in the chocolate chips with a rubber spatula.
- Refrigerate the dough for at least 30 minutes (up to 3 days) before using.
- Line a sheet pan with parchment. Scoop out the dough using a small portion scoop or two spoons into rounded mounds leaving an inch of space between cookies.
- Bake for 15 minutes. When done the cookies will lose a bit of their shine and feel semi-firm when pressed.
- Cool on a wire rack.
Tips & Techniques