Whole Grain Buckwheat Cookies
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Whole Grain Buckwheat (or Oatmeal) Cookies

The holidays are upon us and during this time I know many people (including myself) bake cookies. I wanted to make a healthier cookie that incorporated whole grains and less butter and sugar than traditional cookie recipes. I chose buckwheat cereal because it is a whole grain and I happened to have some on hand. This recipe could also be easily made with oats instead of buckwheat cereal, just make sure that if you are gluten free you purchase gluten free oats (not all oats are gluten free). I also used less sugar than other cookie recipes I came across and used only 1/2 cup of butter (most oatmeal cookie recipes had a whole cup!). I did add a 1/2 cup of unsweetened applesauce to account for the decrease in butter. Even with my alterations, it still looked and tasted like a delicious cookie :)

Buckwheat (or Oatmeal) cookies

Ingredients:
1/2 cup Dark chocolate chips
1/2 cup Craisins
3 cups Buckwheat cereal (or Oatmeal)
1.5 cups almond flour
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
2 eggs
1/2 cup butter
1/2 cup unsweetened applesauce
1 cup packed brown sugar
1/2 tsp salt

Directions:
Preheat oven to 350 degrees. Mix dry ingredients together except for choc chips and craisins. Add wet ingredients and mix together until uniform. Add choc chips and craisins. Stir together. Roll into 1 inch balls and put on cookie sheet. Bake for about ten minutes. Makes approximately 60 cookies.
Happy Holidays!!!!
Buckwheat Cookies
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About carynfasko

3 comments on “Whole Grain Buckwheat (or Oatmeal) Cookies

  1. Kay Nied
    December 5, 2015 at 2:05 pm

    I was wondering if I could substitute the almond flour for coconut flour only because I have a whole bag of it?!!

  2. carynfasko
    December 13, 2015 at 5:09 pm

    Yes! you could definitely use coconut flour instead of almond flour. However, the recipe may need some adjusting as coconut flour does need more moisture in a recipe than almond flour. I would suggest trying 1/2 cup coconut flour instead of the 1 1/2 cups almond flour and adding in an extra egg or two for more moisture. If the mixture still seems too dry after you add the extra eggs maybe add some more applesauce by the tablespoonful until the batter feels right.

    Here is a website I found that may help:
    http://www.dummies.com/how-to/content/substituting-coconut-flour-for-almond-flour.html

    Let me know how it turns out!

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