Recipe by Amanda DeLaura
These are the perfect hearty biscuits that will satisfy your sweet tooth while simultaneously stopping you from overindulging as the subtle bitter flavor of buckwheat and the fiber in the oats will respectively help satiate your cravings and balance any glucose spike. The buckwheat comes recommended by Ben Greenfield and is Himalayan Tartary Buckwheat, which is especially nutrient-dense. Happy baking and bon appétit!
Makes 12 cookies
1/2 cup organic grass-fed butter, melted
1/2 cup coconut sugar 2 tsp vanilla
1 organic egg
1 cup buckwheat flour
1 cup oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 pint rinsed organic raspberries, slightly torn with your hands
1 bar Hu chocolate, chopped
1 pinch Malden salt
- In a medium bowl whisk together the melted butter, coconut sugar, vanilla, and egg. Whisk until the mixture is completely combined. Using a rubber spatula, fold in the buckwheat flour, oats, baking soda, baking powder, raspberries, and chocolate Place the dough in the refrigerator for 30 minutes.
- Meanwhile preheat the oven to 350ºF. Line and grease 2 baking sheets with parchment paper and the remains of butter from the butter wrapper. Once the cookies have been refrigerated for 30 minutes, scoop the dough into 12 equal-sized portions, leaving 2 to 3 inches between each cookie on the baking sheet. Slightly press the cookie dough into a disc using your 2 index fingers. Sprinkle each cookie lightly with Malden salt and bake for 12 minutes, rotating the baking sheet 180º at the 6-minute marker. The cookies should be slightly browned, firm to the touch, and cracked slightly across their surface. Let cook and enjoy.