A twist on your typical oatmeal raisin cookies. These cookies swap oats for buckwheat flakes, which add a lovely rich and nutty flavor. They’re crispy, buttery, and soft… basically everything you could want in a cookie!
Oatmeal cookies were always one of my favorite cookies. There was something about that them that just reminded me of being with my grandma. They’re a little less refined, more rustic in appearance, but so comforting. As weird as this may sound, it’s like the oats were there for you. They had your back. They were there to comfort you in your time of need. Oats add a certain complexity to cookies. Oats make cookies interesting.
When I was 5 years old I would often go to my grandma’s apartment building to go swimming in their big community pool. Right before you entered the pool area, there was a little welcome office where you could check in and ask questions. Sometimes, if you were lucky, they would have freshly baked warm cookies in the office. Every time I went to the pool, I hoped with all my heart that there would be cookies waiting for me in the office. Notably, the oatmeal raisin cookies. Buttery, crunchy yet soft in texture, with little bursts of sweetness from the raisins. It didn’t get much better than that– walking to the car after a long day of swimming, wet hair and swimsuit still on, making my way down the hallway and smelling the first hint of the cookies waiting for me in the office.
As I bit into these buckwheat raisin cookies, I was a little girl again at my grandma’s pool with wet hair and a mouth full of buttery, sweet cookie. I took my time chewing and letting the memories come back. These cookies honestly reminded me of the same ones I had when I was little. They may not be oats, but they might as well be, because they have the same rustic, interesting, nutty, crunchy goodness.
Maple Buckwheat Cinnamon Raisin Cookies
A twist on your typical oatmeal raisin cookies. These cookies swap oats for buckwheat flakes, which add a lovely rich and nutty flavor. They're crispy, buttery, and soft... basically everything you could want in a cookie!
- 1/2 cup buckwheat flakes or 70 grams
- 1/2 cup almond flour or 60 grams
- 1 tbsp coconut flour or 7 grams
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup grape-seed oil or 45 grams
- 1/4 cup almond butter or 60 grams
- 1/4 cup maple syrup or 65 grams
- 1/2 tsp vanilla extract
- 1/3 cup raisins or 55 grams
Preheat your oven to 350 F. In a large bowl, add the buckwheat flakes, almond flour, coconut flour, salt, baking soda, and cinnamon. Mix well with a spoon.
Then add in the grapeseed oil, almond butter, maple syrup, and vanilla extract to the same bowl. Mix until a smooth batter forms.
Lastly, add in the raisins. Then, form the dough into balls and place on a parchment lined baking sheet. The cookies will spread out a little, but not that much. Let cook for 10 to 12 minutes. 10 minutes if you like your cookies to be a bit more doughy on the inside. Bon appétit!
Cookies au sarrasin et aux raisins secs
- 70 grammes de flacons de sarrasin
- 60 grammes de poudre d'amandes
- 7 grammes de farine de coco
- 1/8 c. à café de sel
- 1/4 c. à café de bicarbonate alimentaire
- 1 c. à café de cannelle moulu
- 45 grammes d'huile de pépins de raisin
- 60 grammes de purée d'amandes
- 65 grammes de sirop d'érable
- 1/2 c. à café de extrait de vanille
- 55 grammes de raisins secs
Préchauffez le four à 180 C. Dans un saladier, mélangez les flocons de sarrasin, la poudre d'amandes, la farine de coco, le sel, le bicarbonate alimentaire et la cannelle.
Puis ajoutez l'huile de pépins de raisin, le sirop d'érable, et la vanille. Mélangez bien.
Finalement, ajoutez les raisins secs. Après formez des boules de pâte et mettez-les sur une plaque de cuisson tapissée de papier sulfurisé. Laissez 3 cm entre chaque cookie puisqu'ils vont s'étaler un peu. Faites-les cuire pendant 10 à 12 minutes. 10 minutes pour les cookies plus moelleux. Bon dégustation!
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