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RECIPE
10 INGREDIENTS8 STEPS40MIN

Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies

5.0
2 Ratings

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Passionate About Baking

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These are cookies that come together in a matter of minutes, are fuss-free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
40MIN
Total Time

Passionate About Baking

Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Dry Mix

1 cup
Quick Cooking Oats
3/4 tsp
Baking Soda
1 pinch

Wet Mix

1/2 cup
Unsalted Butter , room temperature
1/2 cup
Jaggery Granules
1 Tbsp
1 Tbsp
Yogurt
1/2 tsp
Vanilla Bean Paste

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Nutrition Per Serving

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CALORIES
189
FAT
9.1 g
PROTEIN
2.1 g
CARBS
24.9 g

Cooking Instructions

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Step 1
Place Quick Cooking Oats (75 gram), Buckwheat Flour (75 gram), Baking Soda (3/4 teaspoon), Salt (1 pinch), Dark Chocolate Chips (100 gram) in a large bowl and stir to mix.
Step 2
Place Unsalted Butter (1/2 cup), Jaggery Granules (115 gram), Honey (15 milliliter), Yogurt (1 tablespoon), Vanilla Bean Paste (1/2 teaspoon) in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
Step 3
Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
Step 4
Let the mixture stand/rest while you preheat the oven to 180 degrees C (350 degrees F) - 15-20 minutes.
Step 5
Line 2 baking sheets with parchment. Use good quality heavy duty cookie trays, else use 2 trays at a time for even baking.
Step 6
Place scoops of cookie dough on the parchment, 2 inches apart, 12 on each sheet. Flatten gently with the tines of a fork. Serve and enjoy!
Step 7
Bake for approximately 15 minutes, until the edges are done, light golden brown, and the centre is still a little soft. Bake further 5 minutes if you like crisp cookies. Watch closely towards the end so they don't get burnt.
Step 8
Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack. Best eaten in a day or two.

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Nutrition Per Serving
Calories
189
% Daily Value*
Fat
9.1 g
12%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
20.2 mg
7%
Carbohydrates
24.9 g
9%
Fiber
1.8 g
6%
Sugars
12.5 g
--
Protein
2.1 g
4%
Sodium
99.7 mg
4%
Vitamin D
0.0 µg
0%
Calcium
22.0 mg
2%
Iron
1.1 mg
6%
Potassium
55.7 mg
1%
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