A vegan treat that uses raspberry jam to sweeten these moist, tart, chocolaty gems. It’s hard to go wrong with the raspberry-chocolate combination, and when combined with the light, nutty flavors of buckwheat, you’re in for a real treat. These are almost like oatmeal cookies, but better.
I created this recipe a few months ago, back when I was living in France, and was blissfully consuming copious amounts of buckwheat. If you’ve never had buckwheat before, it is a type of grain that comes in many different forms. There’s buckwheat flour, with which you can make the famous French galette, which is basically a savory crêpe. Or you could add the flour to your bread or cracker mixes. I’ve found that buckwheat has more flavor than your typical white flour, but it adds a certain complexity to whatever it touches, that white flour just doesn’t.
I like buckwheat best when used in galettes, the flavor subtle, but not too over powering, perfect for a more savory meal. However, while I was in France, I tried buckwheat crackers, chips, cookies, breads and more. You name it, and I probably tried it.
One of my absolute favorite discoveries though, was buckwheat flakes. Buckwheat flakes are very similar to oats. You can use them in cereals or add them to cookies, just as you would oats. Only, they are a bit more complex in flavor, with a nutty, mineral undertone. Now it may sound weird, but trust me, it tastes fabulous in cookies! I loved it so much, I developed probably over 7 cookie recipes using it while I was living in France.
One of those recipes, is the recipe I am sharing with you today! When I was in France, I also had a very soft spot in my heart for jam, and in particular, raspberry jam. There was something just so comforting about slathering some raspberry jam, tart but sweet, on my toasts every single morning with a bit of almond butter. I thought to myself, this is such a wonderful ingredient, you should find a way to incorporate it into another recipe. Then I thought, how cool would it be if I created a cookie recipe that was sweetened with jam, rather than a traditional sweetener like honey or coconut sugar. That way, I could sweeten the cookie while also adding a bit of the raspberry flavor… and think of how amazing it would be if you used buckwheat flakes as the base! They would mix wonderfully with the jam, absorbing its moisture, while also adding a bit of nuttiness.
So I tried it out, and these blissful raspberry buckwheat cookies were the result. They’re incredibly moist thanks to the liquid content of the jam, with a subtle tartness that is balanced out by rich chocolate chunks. While eating these cookies, I was reminded of the raspberry chocolate chip ice cream I ate at Sebastian Joes when I was a kid. It was like a little time machine. All of the flavors of the ice cream, but in cookie form. A little reminder of a blissful childhood.
The best part about these cookies: there’s no eggs, which means you can consume the dough raw, one of my absolute favorite parts about baking!
Raspberry Jam & Chocolate Chunk N'oat Cookies
A vegan treat that uses raspberry jam to sweeten these moist, tart, chocolaty gems. It's hard to go wrong with the raspberry chocolate combination, and when combined with the light, nutty flavors of buckwheat, you're in for a real treat. These are almost like oatmeal cookies, but better.
- 1 cup buckwheat flakes
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup almond butter
- 2 tbsp grape-seed oil
- 2/3 cup raspberry jam or 85 grams
- 1/4 cup brown sugar not packed (approx. 56 grams)
- 100 grams chocolate chunks
Preheat the oven to 350 F. Then, In a large bowl, mix the buckwheat flakes, salt, and baking soda.
Next, add the almond butter and grape-seed oil. Mix until a crumb like mixture has formed.
Then add in the raspberry jam and brown sugar. Mix until smooth.
Lastly add in the chocolate chunks.
On a parchment lined baking sheet, place 1 inch balls of dough. The cookies will spread out a little, but not a ton. Cook for 11-13 minutes. Let cool and enjoy. Bon appétit!
Cookies Sarrasin à la confiture de framboises et au chocolat
Des cookies hyper moelleux faites avec de la confiture de framboises, du chocolat, et des flocons de sarrasin. Ils sont vegan et sans gluten. Vous allez avoir un coup de foudre pour ces petites merveilles.
- 140 grammes de flacons de sarrasin
- 1/4 c. à café de sel
- 1/2 c. à café de bicarbonate alimentaire
- 120 grammes de purée d'amandes
- 2 c. à soupe d'huile de pépins de raisin
- 85 grammes de confiture de framboises
- 56 grammes de sucre roux
- 100 grammes de morceaux de chocolat noir
Préchauffez le four à 180 C. Ensuite, mélangez les flocons de sarrasin, le sel et le bicarbonate alimentaire dans un grand saladier.
Après ajoutez la purée d'amandes et l'huile de pépins de raisin. Mélangez bien.
Puis ajoutez la confiture de framboise et le sucre roux. Mélangez jusqu'à homogénéité.
Enfin, ajoutez les morceaux de chocolat noir et incorporez-les bien.
Mettez les boules de pâte de 3 cm de diamètre sur une plaque de cuisson tapissée. Les cookies vont s'étaler un peu, alors laissez assez de place entre chaque biscuit. Faites-les cuire entre 11 et 13 minutes. Laissez-les tiédir un peu. Bon dégustation!
Products to help make the magic happen:
A note: You may be able to find buckwheat flakes in some natural foods grocery stores, but you may save some time by just ordering it online. It’s still not a product that is commonly available in US grocery stores.