Dairy-free, wheat-free chocolate-chip biscuits with a crunchy buckwheat crumb and soft, chewy centre.
Prep: 15 mins | Freeze: 1 hour | Serves: 20
We’ve always had an affinity for almonds and buckwheat. Maybe it’s the scrumptious nutty flavours or the gratifying crunch of the resulting crumb. Whatever the appeal, we know one thing for sure—these two ingredients combine to create a cracker of a cookie.
But what is buckwheat anyway? Well, despite what its name suggests, buckwheat has no relation to wheat. Instead, it belongs to the same family as quinoa and amaranth, a group of gluten-free seeds known as pseudocereals. Much like almond meal, it has a favourable amino acid profile and a low glycaemic index for long-lasting energy.
Both of these flour-substitutes are good sources of starch resistant fibre, which helps feed our beneficial gut bacteria and improve digestive health. Plus, they’re abundant in trace minerals, including manganese, copper and magnesium. Of course, this doesn’t change the fact that cookies should remain a “sometimes” food. However, these buckwheat bikkies are a healthy alternative that you’ll be happy to make time and time again.
Tip: If you don’t have time to chill your cookie dough, add a teaspoon of apple cider vinegar to activate the baking soda. The acidity will help your dough rise within 10 minutes, resulting in plump, moist cookies.
