Buckwheat Honey - Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 tbsp ground flaxseed1/4 cup hot water3 tbsp butter 3 tbsp shortening1 cup brown sugar 3 tbsp buckwheat honey 1 tbsp vanilla 1/2 tsp salt 1 tbsp cider vinegar 1/2 tsp baking powder 1/2 tsp baking soda1 cup flour 1 cup whole wheat flour1/3 cup dark buckwheat flour 2/3 cup bittersweet chocolate chips 1/3 cup Craisins1/3 cup toasted buckwheat kernels (Kasha)
In a small dish, whisk together the flaxseed and water. Set aside.
Cream the butter, shortening, sugar and honey.
Add vanilla, vinegar and flax mixture,beating smooth.
Whisk together flours, baking powder, baking soda, and salt in another bowl.
Beat into the creamed mixture.
Fold in the chocolate chips, Craisins and buckwheat, mixing JUST till combined.
Wrap dough well in plastic and refrigerate 8-24 hours.
Preheat the oven to 350°F. Line baking sheets with parchment.
Bake tablespoon-size cookies 11 minutes, until they’re starting to brown.
Cool 5 minutes on the sheet before transferring them to a rack to cool completely.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Cream the butter, shortening, sugar and honey.
Add vanilla, vinegar and flax mixture,beating smooth.
Whisk together flours, baking powder, baking soda, and salt in another bowl.
Beat into the creamed mixture.
Fold in the chocolate chips, Craisins and buckwheat, mixing JUST till combined.
Wrap dough well in plastic and refrigerate 8-24 hours.
Preheat the oven to 350°F. Line baking sheets with parchment.
Bake tablespoon-size cookies 11 minutes, until they’re starting to brown.
Cool 5 minutes on the sheet before transferring them to a rack to cool completely.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 118.7
- Total Fat: 3.9 g
- Cholesterol: 3.1 mg
- Sodium: 12.0 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 1.4 g
- Protein: 1.7 g
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