Double Chocolate Buckwheat Rye Cookies

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 In Cookies & Bars, Spring
Double Chocolate Buckwheat Rye Cookies | Anita's Organic Mill
Cookies & Bars, Spring
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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:60min
Bake Time:15-17min
Yields:3 dozen medium sized cookies
Skill Level:Beginner
Votes: 0
Rating: 0
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  • 3/4 cup Anita’s Whole Grain Rye flour
  • 3/4 cup Anita’s Sprouted Buckwheat Flour
  • 3/4 cup Cocoa powder
  • 3/4 cup Coconut sugar
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 1/2 cup (200 g) Dates
  • 2 cups Boiling water (to soak dates)
  • 3/4 cup Butter at room temperature
  • 2 Eggs at room temperature
  • 2 tsp Vanilla extract
  • 3 tbsp Whipping cream
  • 1 1/2 cup Semi sweet chocolate chips

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  1. Preheat the oven to 350˚F.
  2. Soak the dates in 2 cups of boiling water for 10 minutes.
  3. Drain the dates and puree in the food processor. Allow the dates to cool fully.
  4. In a medium bowl whisk together the flours, cocoa powder, coconut sugar, baking powder and salt.
  5. In the bowl of a stand mixer fitted with the whisk, or in a large bowl with a hand mixer, cream the butter and date puree until light and fluffy.
  6. Add the eggs one at a time and then the vanilla and cream.
  7. On low speed add the dry ingredients just until incorporated.
  8. Fold in the chocolate chips with a rubber spatula.
  9. Refrigerate the dough for at least 30 minutes before using.
  10. Line a sheet pan with parchment. Scoop out the dough using a small portion scoop or two spoons into rounded mounds leaving an inch space between cookies.
  11. Bake for 15-17 minutes. When done the cookies will lose a bit of their shine and feel semi-firm when pressed.
  12. Cool on a wire rack.

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