Helloooo buckwheat flour. Not everyone’s cup of tea but it works for me once in a while. Yes, the items shown in the image above are cookies- promise. Sugary ones, too. These will make sense when you want a cookie but feel really, really bad about it. I’m a complete sucker for anything that tries to infuse healthy elements into not-so-healthy foods. (ex: grated carrots in canned tomato soup, a scoop of barley flour in buttermilk pancakes) Does it work? Eh, probably not. Although maybe it’s better than snacking on wonder bread and processed cheese sandwiches on a daily basis? I say yes to that.
Despite having a solid dose of whole grain (whole wheat flour, buckwheat flour, and kasha), these do have a normal amount of sugar. They have sugar, salt, and butter galore. No sense in making them pretend-health-food-cookies, right?
At first I thought the flavor was a little too hearty, but I grew to love them after the second cookie. (one must always try a new cookie twice, just to be sure.) Definitely make sure to sprinkle a little flaky sea salt on these babies- the added salt infusion really goes with the whole flavor.
Another tip would be to let the dough refrigerate for a day or so. I baked two batches: one the day of, another one 36 hours later. I thought the second batch mellowed out the crunchy kasha more to my liking.
Recipe Credit: Design Sponge (note that I used a newer Dorie Greenspan alteration, not on the internet, that has a few adjustments: 1. Reduce the amount of light brown sugar to 2/3 cup and 2. replace the 1/4 cup of cracked rye with a 1/4 cup of Kasha (buckwheat groats). She recommends Wolff’s medium granulation. Another substitute would be 1/4 cup of finely chopped toasted nuts.)
Kitchen Mess: 2 out of 4. A typical cookie mess.
Recommended For: Anyone Who Thinks Adding Whole Wheat Flour To Anything Makes It Healthy, Adventurous Types, Sweet and Salty Fans
Not Recommended For: Whole Grain Haters, Picky Eaters, Purists