Our kids are now three and two. The older one has a sweet tooth, the younger one isn’t too fussed. One thing they both do like is peanut butter. But not just any peanut butter, so I ended up in that situation where the shelf was littered with open jars of rejected spreads.
Now, nut butters are a great ingredient for cookies – eg here are some I made a few months ago. So that was the ideal solution for using up some of the extraneous stock. A quick browse of my cookbooks and good old Dan Lepard had a recipe for peanut butter cookies in Short and Sweet. His recipe uses wholemeal or spelt flour combined with rolled oats. All ingredients I love, but I fancied making some buckwheat flour cookies, not because I’ve suddenly decided I can’t eat wheat or gluten, but just because buckwheat is yummy.
This is one of those great recipes that can handle tweaking. We did a batch that was half buckwheat, half plain flour, then I did another that was 100 per cent buckwheat. They worked very well. I reduced the sugar (as I always do) and used coconut sugar for one batch. Then in this one I used cocoa nibs and chocolate chips.
200g peanut butter
125g unsalted butter, softened
125g caster sugar
140g soft brown sugar
8g vanilla essence
250g buckwheat flour
6g baking soda
80g cocoa nibs
80g dark chocolate, chopped into rough chunks
(Or 160g of just chocolate chips if you haven’t got any nibs. Or add some nuts. Whatever you like really.)
1. Preheat the oven to 170C.
2. Prepare baking sheets by lining with parchment or silicone.
3. Put the peanut butter, butter and sugars in a large bowl and cream together until soft and light.
4. Beat in the egg and vanilla.
5. Sieve together the baking soda and flour then add to the bowl.
6. Add the nibs and chocolate and combine well.
7. Fall balls about the size of a walnut, around 30g each.
8. Place, spaced out, in the baking sheets.
9. Bake for about 15-20 minutes until nicely browned.
10. Allow to firm slightly on the sheets then move to a wire rack to finish cooling.
Enjoy. In our case, quite possibly in a playground or on a walk up the hill.
8 responses to “Peanut butter buckwheat cookies”
Good work. Something the none wheat and egg eating other half can eat. Ever done anything with millet? Predictive text wanted me to say “mullet “, which would require a very different response, and one outside your sites brief.
Ehm, apart from the egg Dom…
Never really used millet flour, no. Or mullet flour.
Well, apart from that. Damn.
They look and sound TOTALLY delicious. I hope I get to taste some?
These sound great – I love both buckwheat flour and peanut butter so will definitely give these a try
Go for it. Hope they past muster!
I hope there are a couple left to try.
We may we be just about to finish them off…