Chocolate cookies made from buckwheat flour
4 servings
25 minutes
Buckwheat flour chocolate cookies are an unusual blend of a traditional European dessert and the benefits of buckwheat flour. Buckwheat, widely used in Eastern European cuisine, gives the cookies a rich nutty flavor and tender texture. The addition of cocoa and spices fills them with deep chocolate notes with a hint of cinnamon and vanilla. These cookies are a great choice for those who want to enjoy sweets without gluten. They pair perfectly with a cup of strong coffee or fragrant tea, and their airy structure and crispy crust make them an excellent option for cozy evenings or friendly gatherings.
1
Beat room temperature butter with sugar, add an egg and beat again.
- Butter: 50 g
- Sugar: 70 g
- Chicken egg: 1 piece
2
Add flour, cocoa, and spices, and knead the dough (it should be soft and slightly sticky to the hands).
- Buckwheat flour: 100 g
- Cocoa powder: 4 tablespoons
- Ground cinnamon: to taste
- Vanilla: to taste
3
Moisten hands with water and pinch off small pieces of dough, roll into a ball, then flatten and place on a silicone mat/parchment/baking tray. Bake for 15 minutes at 190 degrees.
