Buckwheat Chocolate Cookies with Cranberries

Brighten up your festive December days with piles of chocolate joy that are gluten-free. You can prepare them in a flash, but dont forget the cranberries, which will add that tasty finishing touch.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 125 g Flour, buckwheat

  • 25 g Cocoa, powdered, unsweetened

  • 0.5 teaspoons Salt, table

  • 0.5 teaspoons Baking powder

  • 60 g Butter, unsalted

  • 115 g Sugar, brown

  • 1 teaspoon Vanilla, extract, imitation

  • 125 g chocolate, dark

  • 2 piece Egg, fresh

  • 150 g Cranberries, dried

Steps

  1. Preheat the oven to 180 degrees Celsius. Mix the dry ingredients separately, i.e., buckwheat flour, cocoa, salt, and baking soda.

  2. Melt the chocolate over a double boiler. In another bowl, mix the butter and sugar, add the vanilla extract, melted chocolate, and eggs, and mix well. Fold in the dry ingredients, and finally add the cranberries.

  3. Line a baking sheet or preferably two (there is enough dough for two baking sheets) with parchment paper, then scoop the dough with a spoon and place it in mounds on the baking sheet, leaving some space between them.

  4. Bake the cookies in the preheated oven for 10 minutes. Once baked, you can let them cool completely or serve them warm with a cup of coffee or tea. Happy sweet indulgence!

Nutrition Information (Per 100g)

  • Calories: 379.92 kcal
  • Fat: 17.24 g
    • Saturated Fat: 9.37 g
  • Carbohydrates: 48.7 g
    • Sugars: 28.62 g
  • Protein: 6.86 g
  • Fiber: 4.18 g