Crunchy and crumbly, the chocolate chip cookies with buckwheat flour are breakfast biscuits suitable as a sweet snack at any time of the day. The recipe to make them is really simple, they need a short cooking and the result is amazing.
INGREDIANTS
FOR ABOUT 20 COOKIES
175 g of rolled oats
120 g of buckwheat
50 g of granulated sugar
100 g of muscovado sugar
½ teaspoon of baking soda
105 g of melted butter
1 egg
½ vanilla bean
70 g of dark chocolate chips
20 g of chopped almonds
1 pinch of salt
To make the chocolate chip cookies with buckwheat flour, collect the dry ingredients in a bowl. Also add the melted butter, the egg, and the vanilla seeds extracted from the berry. Mix everything with a spoon until the mixture is as homogeneous as possible.
With your hands, form balls the size of a walnut and arrange them, appropriately spaced, on a baking sheet lined with parchment paper.
Let the biscuits rest in the refrigerator for 30 minutes, then bake them in the preheated oven at 180 ° for 12-13 minutes. Remove the buckwheat flour chocolate chip cookies from the oven and allow to cool completely before removing them from the pan and serving.
ENJOY YOUR MEAL!
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