Chocolate and Cashew Buckwheat Cookies

My Chocolate and Cashew Buckwheat Cookies is my version of gluten-free indulgence. I made these cookies, especially for my gluten intolerant followers! I hope you will find this interesting.

These are made with dark chocolate chips and my favorite, cashew nuts. I also used buckwheat as this is a great alternative to wheat flour and gives you that earthy-nutty flavor packed with nutrients (it’s a superfood!) that is good for the body.

I made the recipe as simple and delicious as possible; you won’t even know it’s gluten free!

Chocolate Cashew Buckwheat Cookies

Prep Time 1 hr 10 mins
Cook Time 20 mins
Total Time 1 hr 30 mins

Ingredients
  

  • 175g unsalted butter (softened)
  • 100g light muscovado sugar
  • 100g dark chocolate chips
  • 75g cashew nuts (chopped)
  • 225g buckwheat flour

Instructions
 

  • Preheat the oven to 160ᵒC with a fan.
  • Line two baking trays with parchment paper.
  • Cream butter and light muscovado sugar until well combined. The color will turn into a light creamy cappuccino.
  • Fold in buckwheat flour and mix until well combined.
  • Scoop and divide the dough into 16 equal parts then shape into balls.
  • Place the cookie dough balls on the lined baking trays and make sure to have even spacing.
  • Flatten each dough until 1cm thick.
  • Refrigerate for at least 1 hour. This will prevent the cookies from spreading too much during baking.
  • Bake the cookies for 20 minutes until golden brown.
  • Let the cookies rest on the baking trays for another 15 minutes.
  • To finish, transfer to a wire rack to cool. Enjoy!

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