If you’re looking for a sweet, buttery, undeniably sugary cookie, this recipe is probably not for you. These Cinnamon “Sarrasin” (buckwheat) Cookies are hearty, healthy, and have a limited amount of sugar. I had a craving for a healthy cookie and so vroom, I cruised into my little kitchen and whipped up a batch. They are super easy to make and what I love about them is that they are incredibly chewy and satisfying and you don’t feel guilty eating one. There is not any white flour in this recipe; only complex flours that have lots of nutrients and fibers. At this point I may have lost 80% of my readers, but for those 20% who are curious where this is going, trust me you’re gonna love these little cookies. They are perfect to tuck into your bag in the morning to take out around 4pm as an alternative to that bag of Peanut M+Ms.
I just love complex flours. First of all, they come in such cute little packages. For this recipe, I really went for it with a mix of Organic Kamut Flour and Organic Buckwheat Flour. The rest of the ingredients are fairly standard, with exception for Coconut Oil which is used in place of butter as a sticking/binding agent. Coconut oil not only has a wonderful tropical smell, but it is chock full of health benefits. These include: increasing immunity and fighting diseases due to loric acid, increasing thyroid health, boost metabolism, increase bone strength, and offer antifungal/microbial/viral properties. Source: Wellness Mama.
I made the batter for these cookies within 10 minutes of my healthy cookie craving. And I only dirtied one bowl plus the cookie sheet, so there was not a huge mess of dishes afterwards.
In a big bowl, first crack 2 eggs and mix well. Then pour in 1/4 cup sugar. In retrospect I probably should have used raw cane sugar, it is just a step less processed than white sugar, but any kind of sugar will do the job. You could probably use honey or maple syrup for a sweeting agent if you want ultra-healthy cookies, but don’t worry, this blog is not one of those! Mix well. Then measure 2 tablespoons of coconut oil and put in the microwave for 30 seconds. It won’t melt the oil completely but it will soften it and it will be easier to mix in your egg-sugar mixture. Add 1/4 tsp salt. Mix. Now add 1/2 cup kamut flour, 1/2 cup sarrasin or buckwheat flour, and 1 cup oats. Sprinkle evenly 1 1/2 tsp baking powder over the flours, add 2 tsp cinnamon. If you really want to dirty another bowl you can mix your dry ingredients before the rest, but honestly, who has the time for that! Get out your guns because you’ll need to muscle-mix this batter nice and smooth.
Once the batter is mixed, you can add raisins and some chocolate chips. Aim for more raisins than chocolate chips, but you have the final call. If you look at my batter, I’ve got a ton of raisins in there…! The measurement should not be exact, but according to taste.
Grab your cookie sheet and start forming cookies by rolling them in a ball, smushing them between your palms and then placing them on the tray. You can use a bottom of a flat glass to press them once more to make sure they are even.
Heat oven to 200C or 392F and cook for about 15 minutes until you see the cookie starting to turn brown. No need to wait until your cookie is brown, or else you might get something very snappy and burnt tasting. And we don’t want that.
You don’t have to wait until these cool to enjoy them. Fresh out of the oven with a glass of milk is practically a snack from heaven, in my opinion! Now, convincing that other 80% is going to take some doing….!
And here are my happy little rustic cookies:
Don’t forget to stop by tomorrow; I’ve got the easiest fresh fruit dessert up my sleeve, and you’re gonna love it.
In the mean time, enjoy these healthy cookies. You deserve 15 minutes of milk and cookie time. Grab a friend and get dunkin’.