#6 Buckwheat Chocolate Chip Cookies

Developed on August 26, 2009

Wet ingredients:

•2 sticks softened salted butter (I prefer Braums butter.)
•1 Cup Dark Brown Sugar packed firmly
•1/4 Cup Turbinado Sugar
•1 Tablespoon Vanilla
•2 large eggs
•2 Tablespoons Vanilla Silk Soy Milk
(I have developed intestinal cramping and it's possible it's from using soy. I have changed to Almond Milk. I haven't tried the Almond Milk in this recipe but can't see why it would make a difference in the texture of the cookie. If your not allergic to cows milk then use it instead if you wish.)

Combine the sugars, butter, vanilla, eggs, and milk in a large mixer and beat until smooth & creamy. Beat on medium speed. Scrape sides of the bowl & beaters.

Dry ingredients:
Sift together
•1/2 Cup Stone Ground Whole Wheat Flour
•1/2 Cup Buckwheat Flour
•1 Cup Organic Unbleached All-Purpose Flour
•1/2 teaspoon sea salt
•1 teaspoon baking soda

Sift together and add 1/4 cup flour mixture at a time to the butter and sugar mixture. Mix well after each addition and scrape the bowl and beaters after each addition.

•Add 12 oz. semi sweet chocolate chips or Hershey's Dark Chocolate Chips. I like the Hershey's Dark Chocolate Chips the best. They melt better, have a richer flavor and are healthier for you. If you want to be healthier you might use a chocolate that has 60% or more cocoa. If you use a dark chocolate baking bar you need to break the bar into small pieces before adding it to the mixture.

•Add 1/2 Cup chopped pecans or walnuts.

Bake at 375° for about 9 minutes.

#4 Oatmeal Chocolate Chip Cookies

I developed this recipe on 5-14-2009

Wet Ingredients:
1 1/2 sticks softened butter = 1 cup butter
(I like to use Braum's butter. It doesn't leave a strange taste like other butters.)
1/4 cup applesauce
1 cup dark brown sugar firmly packed

1/4 cup Turbinado Sugar

1 Tbsp. Vanilla
2 large eggs

In a large mixer bowl beat butter & sugar until smooth. Add vanilla & eggs one at a time. Beat well after each addition. Scrape the sides of the bowl each time.

Dry Ingredients:
Sift together
1/2 cup Stone Ground Whole Wheat Flour
1/2 cup Buckwheat Flour
1 cup Gluten Free All Purpose Baking Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Sea Salt

Add flour mixture 1/4 cup at a time to the sugar & butter mixture. Beat well after each addition. Scrape the sides of the bowl after each addition.
Add:
1 1/2 cups Old Fashioned Oatmeal

1/2 cup chopped pecans
1-12 oz. package semi-sweet chocolate chips

Bake 350° on greased cookie sheet. I hit the cookie sheet on the oven rack during the cooking process in order to flatten the cookies a little. I like thin, crisp cookies.

I chose to use Buckwheat Flour after reading that it is one of the best sources of protein in the plant kingdom. Each 1/4 cup has 4grams of protein, 4 grams of fiber, zero grams of sugar, and 8 calories from fat. I buy my Buckwheat Flour at the health food store. I've used the Hodgson Mills and it's really good. I love to use it in cookies, pancakes, and waffles.

"
Substitute buckwheat flour in the place of any other kinds of flour for recipes that don't require that the flour rise, like biscuits, muffins or cookies. Keep in mind though that buckwheat has a very different taste than white or wheat flour. This will slightly change the flavor of your baked product.

Buckwheat has great health benefits. The substitution of buckwheat flour has been proven to lower cholesterol, high blood pressure and blood sugar.

If you want to use buckwheat because of gluten intolerance then make sure to note where the buckwheat was processed. Many facilities that grind buckwheat into flour use the same machinery to grind wheat flour as well."

Read more: How to Bake With Buckwheat eHow.com http://www.ehow.com/how_2155044_bake-buckwheat.html#ixzz1HsXzBR3Z