Double Chocolate Buckwheat Rye Cookies | Anita's Organic Mill
Double Chocolate Buckwheat Rye CookiesThese 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:60
Bake Time:15-17
Skill Level:Beginner


Change Units:
  • 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


  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.