Double Chocolate Buckwheat Rye Cookies

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 In Cookies & Bars
Double Chocolate Buckwheat Rye Cookies | Anita's Organic Mill
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.
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Servings 3 dozen medium sized cookies


  • 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.

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