If you are expecting a chocolate chip cookie from your childhood then go out and buy a bag of Chips Ahoy, eat half a bag and save yourself the mess.
If you want to feel good eating chocolate chip cookies, then bake these…but don't eat the whole batch, save some for someone special or at least save some until tomorrow. I didn't. Well I did have some help from my in-house taste tester, he proclaimed theses cookies as good as a cookie could be when you leave out the butter!
Chocolate Chip Espresso Cookies
This recipe makes about 12 to 14 cookies
- 1 cup oats (after processing)
- ¼ cup buckwheat flour
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp cinnamon
- 1 tsp espresso powder, (instant)
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp vanilla
- 1 tsp almond milk or water, (or more if needed)
- 1/4 cup dark chocolate chips or chopped chocolate if you like big pieces.
- Process oat flakes in processor until fine.
- Mix all the dry ingredients in a medium size bowl, the ground oats, buckwheat flour, espresso powder, salt, baking soda, cinnamon, and coconut sugar. Stir well.
- Add and mix in all the wet ingredients and chocolate chips until well combined. If the mixture seems a bit dry add in a bit of almond milk, about a teaspoon at a time.
- Preheat oven to 350 degrees.
- Chill the dough for about 20 to 30 minutes. Do not skip this step!
- Roll the dough into about 12 balls and place them on a parchment lined cookie sheet.
- Bake the cookies for 10 to 12 minutes.
- Cool on wire rack.
- Only one bowl required!
- The espresso powder is optional.
- These cookies are crisp, not chewy.
- Try undercooking for a chewier cookie.
- My friend Shelly tried making these without the 1/4 of coconut sugar and she said they were so good that she had to put them in her friends freezer so she would not eat them all.
These are made with ground oats and buckwheat flour. I ground the oats in the food processor and the stone-ground buckwheat flour is from Cuisine Soleil, I like that it is made exclusively from Buckwehat grown in Canada.
What is Buckwheat Flour? Some nutritional facts from Karen Gilman at Nutrilicious.
While many people think that buckwheat is a cereal grain, it is actually a fruit seed. Buckwheat is a moderate source of energy and the calorie content is similar to wheat and rice and that of pulses like chickpeas and black-eyed peas. The protein level in buckwheat is in the range of 11-14 g of protein per 100 g; slightly less than quinoa and pulses but it is a complete protein, containing all the necessary amino acids your body needs to make protein. Buckwheat is a very rich source of both soluble and insoluble dietary fiber. Buckwheat also contains calcium, iron, vitamin E, and B vitamins, magnesium, manganese, zinc and copper. Buckwheat is gluten-free and contains health-promoting flavonoids. It is believed to help to lower bad cholesterol levels as well as blood pressure.