These are the best gluten-free Buckwheat chocolate pumpkin seed cookies. The chocolate cookies are super tasty and chewy almost like a brownie. These lightly spiced and salty buckwheat cookies were inspired by a Bon Appetit recipe, I have halved and tweaked the sugar levels slightly. This recipe could be easily adapted to be a vegan cookie recipe.
I have included in my notes a few variations, you could also change the flour to your choice, and use ground almonds, regular plain flour or spelt flour.
Be careful not to over bake these cookies, as they are perfect if still slightly soft in the centre.
Takes = 20 mins
Bakes = 15-20 mins
Makes = 12 cookies
- Raw Pumpkin Seeds (toasted) – 100g (3/4 cup)
- Buckwheat flour – 175g (1 cup + 1 tbsp)
- Cocoa Powder – 25g (1/4 cup)
- Baking Soda – 1/4 tsp
- Ground cinnamon – 1/4 tsp
- Light brown sugar – 85g (1/2 cup tightly packed)
- Caster sugar – 100g (1/2 cup)
- Unsalted Butter (or coconut oil) – 125g
- Beaten Egg (or flax egg*) – 1
- Chocolate chunks or chips (vegan if required) – 75g (1/2 cup)
- A pinch flaky salt (optional)
- Hot smoked paprika – 1/8 tsp (optional)
- PREHEAT – oven – 170˚C, and prepare two baking trays greased and lined with baking paper.
- ROAST pumpkin seeds for 8-10 mins upper rack, then cool
- WHISK – cocoa, salt, baking soda, cinnamon and paprika in a large bowl.
- BEAT – butter and sugars on medium-high beat sugars for about 4 mins until light, pale and fluffy.
- ADD in one beaten egg .
- MIX – dry ingredients a little at a time
- FOLD – chocolate and pumpkin seeds
- DIVIDE 12 balls about 6 cookies per tray.
- SPACE the balls on your baking tray 7cm (3") apart as they will spread.
- SPRINKLE with a little flake sea salt is desired
- BAKE for 10 mins then rotate trays then bake a further 8-10 mins.* in my video I think one tray I over-baked and they were slightly crunchy. However, they still tasted great. So, if you like soft cookies under cook them.
- COOL on wire racks.