Buckwheat Chocolate Chip Cookies

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This will become your new favorite cookie recipe as well! It costs about .25 per cookie to make and can easily be a gluten free cookie by using the gluten free oats in the bulk section.


1 cup raw almonds
2 sticks butter unsalted
1 ½ cups brown sugar
¼ cup cane sugar
2 teaspoons vanilla extract
2 large eggs
1 ¾ cups whole grain buckwheat flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon sea salt
3 ½ cups oats
1 cup chocolate chips 



Preheat the oven to 350 degrees.

  • Place the almonds on an ungreased cookie sheet.  Put them in the preheating oven.  When the oven is up to temperature, remove the nuts.  Chop fine and set aside.
  • Meanwhile cream the butter until light and fluffy.
  • Add the sugars and vanilla, cream again.
  • Add the two eggs and beat until the mixture is creamed again.
  • In a small bowl combine the flour with the leavenings and the salt.
  • Add the flour mixture in three batches mixing each into the batter.
  • Add the oats in three batches.
  • Add the chocolate chips and almonds mixing until they are just incorporated into the dough.
  • Grease the cookie sheet with the butter wrappers.
  • Drop dough by rounded tablespoons onto the cookie sheet.
  • Bake for 12 minutes.  Let cool a few minutes on the sheet, then move to a counter or cooling rack.

Yields 48 nice sized cookies

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