Buckwheat Oat Chocolate Chip Cookies (Whole Grain, Could Be Made Gluten Free)

Love these cookies!  One of our grocery stores recently remodeled and added a nice bulk section and natural foods aisle.  I love it.  While looking over the new things, I saw that they had buckwheat flour and decided to get some.  They also had oat bran which I have wanted to get a few times but never found it readily available around here without having to make an hour drive.. These are the cookies I came up with and I’m super happy with how they turned out on the first try.  

Besides being made with all whole grains, they are also made with natural cane sugar (and a little molasses to make homemade brown sugar) and coconut oil instead of butter.  Since coconut oil is used instead of butter, the dough can be made in a bowl with a spoon—a mixer is not necessary.  The dark chocolate chips do have a little sugar (I used Ghirardelli 60% Cacao Chips, you can use any chocolate you’d like.  They also have some unsweetened coconut.  You might be thinking they don’t sound sweet enough, but they certainly are!

Buckwheat Oat Chocolate Chip Cookies, by Katrina, Baking and Boys!

2/3 cup coconut oil

1 cup natural cane sugar and 1 teaspoon molasses, mixed with a fork and/or your fingers until all combined (Homemade Brown Sugar!)

1 teaspoon vanilla extract

2 large eggs, room temperature

1 cup buckwheat flour

1 cup old fashioned oats

1/2 cup oat flour (made by grinding oats in food processor until finely ground)

1/2 cup oat bran

3 tablespoons nonfat dry milk powder

1  1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dark chocolate chips (I chop them up a bit since the Ghirardelli chips are larger)

1/2 cup walnuts, toasted and chopped

1/4 cup unsweetened shredded coconut (don’t want coconut, leave it out)

Preheat oven to 375 degrees F.  Line baking sheets with parchment paper. 

In a large sized bowl, combine the cane sugar and molasses.  Mix it together with a fork, then rub the sugar between your fingers until it all becomes moist, like brown sugar.  Add the coconut oil to the sugar and stir with a wooden spoon until combined.  Add the vanilla and eggs and stir until well mixed.  In a separate bowl, combine the buckwheat flour, oats, oat flour, dry milk powder, baking powder, baking soda and salt.  Whisk it together to sift.  Add the dry ingredients to the wet mixture and fold together until all combined.  Stir in the chocolate chips, walnuts and coconut.  Scoop dough (about 2 tablespoonsful) on to baking sheet spacing about 2 inches apart.  Bake for 9-10 minutes.  Let sit on baking sheet for a couple minutes the move cookies to a wire rack to cool completely.  Makes 24 cookies. 

I love these cookies and that they are much healthier, so I don’t feel as guilty eating 3, 4 5, 6 of them. (ha)  They have a great chewiness and wonderful nutty flavor—and chocolate! ;)