Chocolate Crunch Cookie
Our plant-based gluten-free Chocolate Crunch Cookie is everything you want a cookie to be. Without cashing in an entire bankroll of daily calories and fat in one bite, these cookies are scrumptious!
A real cookie lover’s dream come true, they’re slightly sweet, ever so crunchy, chocolatey and entirely delicious. We’re talking incredibly healthy and nutritious all while being as chocolatey as a Chocolate Crunch Cookie ought to be!
So let’s take a quick look at the main ingredients. How does a Chocolate Crunch Cookie bring the flavor magic without cashing in the calorie chips of an entire day?
To begin, there’s the whole food plant-based naturally gluten-free foundation of buckwheat groats and oats. We’ve all likely heard the list of attributes of heart-smart oats. But what do we know about the virtues of buckwheat groats? We’ve borrowed the following facts about this lesser-known grain from our Peanutty Broccoli Buckwheat Bowl recipe.
Many people, including us until just a few short months ago, think of buckwheat as a cereal grain. But as it turns out, buckwheat is a fruit seed that is related to rhubarb and sorrel. Since buckwheat is a seed, it’s a smart substitute for those sensitive to gluten which is often found in grain. Buckwheat is naturally gluten-free.
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While we’re on the subject of palate-pleasing cookies, we want to shout out to Real Simple Magazine for the inspiration. We were inspired by a recipe for Salted Chocolate Buckwheat Thins. Our ingredients differ in that we opt to use cacao, tahini, dates and hemp seeds.
Once you’ve caught on to loving buckwheat, be sure to try our recipe for a delicious Peanutty Broccoli Buckwheat Bowl. And to go along with that tasty bowl, make a batch of our Thai Inspired Peanut Tahini Sauce & Dressing!
Until next time, remember to Pin this recipe for save keeping. Share it on Facebook, Twitter and Instagram, tag us and leave a kind comment after you’ve tried it. Any and all of those things show us your valued support. And every effort of yours will help share the delicious reality of plant-based living with others who need to know.
Happy eating!
By the way, we found that our Chocolate Crunch Cookie tastes particularly fabulous paired with a dollop of dairy-free yogurt.
Chocolate Crunch Cookie
- 15Prep:
- 10Cook Time:
- Yield: 18 Servings
This Chocolate Crunch Cookie recipe manages to bring all of the flavor magic without cashing in all of the fat and calorie chips of an entire day. These nutritious cookies (yup) have that fun, familiar, snap, crackle & pop like the ones you may remember enjoying in candy bars or snack cakes packed in your lunch as a kid. So make yourself a batch of cookies that do something other than make you feel guilty. You can even enjoy a Chocolate Crunch Cookie as a grab and go breakfast if you like, this recipe is that kind of healthy!
Ingredients
- 3/4 cup of buckwheat groats, toasted
- 3/4 cup of old-fashioned rolled oats - Be sure to use gluten-free oats if gluten is an issue.
- 1/4 cup of hulled hemp seed hearts or finely ground walnuts
- 2 tbsp of raw cacao powder, or cocoa powder
- Wet Ingredients: 1/2 cup + 3 tbsp of filtered water or plant-based milk
- 1 tbsp of ground flaxseed or flaxseed meal
- 8 Medjool dates pitted - We like these plump and juicy organic dates!
- 1/4 cup of tahini - We like to use organic tahini when possible.
- 1 tbsp of pure maple syrup
- 1 tsp of pure vanilla extract - We often use this brand.
- about 3/4 tsp of pink Himalayan sea salt, or another salt - We like this brand
Instructions
- Begin by preheating your oven to 350° Fahrenheit. And on a rimmed baking pan lined with parchment paper, spread the buckwheat groats in a single layer. Bake until the groats become fragrant and darken ever so slightly; about eight to ten minutes should do the trick. Once toasted, set the groats aside to cool. After adding the groats to the large mixing bowl of dry ingredients, save the empty parchment paper lined pan to reuse when baking the cookies.
- While the groats toast, in a food processor or blender, combine the items listed in the wet ingredients including the water, ground flaxseed, pitted dates, tahini, maple syrup, vanilla, and salt. Blend the wet ingredients until it turns into a smooth paste. Taste and adjust seasoning to preference. Though the idea of this cookie is that it is to taste only mildly sweet, if you prefer your cookie to taste sweeter, you might add either another date or two or maybe a bit more maple syrup. But don't add too much more sweet as then you will add more moisture and will need to add more oats to compensate.
- Now, in a large mixing bowl, add all of the dry ingredients including the oatmeal, hemp seeds (or walnuts), cacao as well as the toasted and cooled buckwheat groats. Stir to incorporate everything evenly.
- Scrape the creamy date paste mixture into the combined dry ingredients. The batter will be quite wet and come together quickly.
- Drop the wet batter by generously rounded teaspoons onto the parchment paper-lined baking sheet. Space the scoops about an inch or so apart and flatten slightly with the back of a wet spoon or small juice glass.
- Bake for about 10 to 12 minutes. We recommend checking for doneness at ten minutes and returning for two more minutes if needed as ovens do vary. Transfer the baked cookies to a wire rack to cool completely. You may store these chocolatey crunchy delights in an airtight container at room temperature for up to a couple of days. We like to keep these cookies stacked in a clear glass jar in the fridge to keep track of when it's time to bake some more.
Notes
- As mentioned above, if you prefer a sweeter cookie, you might consider adding either another pitted date or two or more maple syrup.
- Nutritional info is per cookie so you can mindfully decide how many to eat. This recipe makes approximately 18 cookies.
- After you try this recipe and fall in total love with buckwheat, be sure to try our recipe for a delicious Peanutty Broccoli Buckwheat Bowl. And to go along with that tasty bowl, make a batch of our Thai Inspired Peanut Tahini Sauce & Dressing!
Nutrition
% DV
- Total Fat 4.3 g 7 %
- Saturated Fat 0.5 g 3 %
- Cholesterol 0 mg 0 %
- Sodium 94.3 mg 4 %
- Carbohydrates 20.6 g 7 %
- Fiber 2.6 g 10 %
- Sugar 6.5 g ---
- Protein 4.2 g 8 %
- Vitamin A 0 %
- Vitamin C 0 %
- Iron 8 %
- Calcium 2 %
Chocolate Crunch Cookie
BY VEEG.CO
Ingredients
- 3/4 cup of buckwheat groats, toasted
- 3/4 cup of old-fashioned rolled oats - Be sure to use gluten-free oats if gluten is an issue.
- 1/4 cup of hulled hemp seed hearts or finely ground walnuts
- 2 tbsp of raw cacao powder, or cocoa powder
- Wet Ingredients: 1/2 cup + 3 tbsp of filtered water or plant-based milk
- 1 tbsp of ground flaxseed or flaxseed meal
- 8 Medjool dates pitted - We like these plump and juicy organic dates!
- 1/4 cup of tahini - We like to use organic tahini when possible.
- 1 tbsp of pure maple syrup
- 1 tsp of pure vanilla extract - We often use this brand.
- about 3/4 tsp of pink Himalayan sea salt, or another salt - We like this brand
Instructions
- Begin by preheating your oven to 350° Fahrenheit. And on a rimmed baking pan lined with parchment paper, spread the buckwheat groats in a single layer. Bake until the groats become fragrant and darken ever so slightly; about eight to ten minutes should do the trick. Once toasted, set the groats aside to cool. After adding the groats to the large mixing bowl of dry ingredients, save the empty parchment paper lined pan to reuse when baking the cookies.
- While the groats toast, in a food processor or blender, combine the items listed in the wet ingredients including the water, ground flaxseed, pitted dates, tahini, maple syrup, vanilla, and salt. Blend the wet ingredients until it turns into a smooth paste. Taste and adjust seasoning to preference. Though the idea of this cookie is that it is to taste only mildly sweet, if you prefer your cookie to taste sweeter, you might add either another date or two or maybe a bit more maple syrup. But don't add too much more sweet as then you will add more moisture and will need to add more oats to compensate.
- Now, in a large mixing bowl, add all of the dry ingredients including the oatmeal, hemp seeds (or walnuts), cacao as well as the toasted and cooled buckwheat groats. Stir to incorporate everything evenly.
- Scrape the creamy date paste mixture into the combined dry ingredients. The batter will be quite wet and come together quickly.
- Drop the wet batter by generously rounded teaspoons onto the parchment paper-lined baking sheet. Space the scoops about an inch or so apart and flatten slightly with the back of a wet spoon or small juice glass.
- Bake for about 10 to 12 minutes. We recommend checking for doneness at ten minutes and returning for two more minutes if needed as ovens do vary. Transfer the baked cookies to a wire rack to cool completely. You may store these chocolatey crunchy delights in an airtight container at room temperature for up to a couple of days. We like to keep these cookies stacked in a clear glass jar in the fridge to keep track of when it's time to bake some more.
Notes
- As mentioned above, if you prefer a sweeter cookie, you might consider adding either another pitted date or two or more maple syrup.
- Nutritional info is per cookie so you can mindfully decide how many to eat. This recipe makes approximately 18 cookies.
- After you try this recipe and fall in total love with buckwheat, be sure to try our recipe for a delicious Peanutty Broccoli Buckwheat Bowl. And to go along with that tasty bowl, make a batch of our Thai Inspired Peanut Tahini Sauce & Dressing!
Leave a Comment
Comments
Are the buckwheat groats raw? If so do you soak them before toasting them?
In this recipe, the buckwheat groats are raw before toasting and are not soaked. They toast quickly so watch them closely, Cindy, and thank you for reading and asking about the groats.
What would be the baking time at high altitude?
Great question, Johnni, and given that we live in Florida, we have no idea about baking at high altitudes. Most likely, there are conversion charts available online, providing expert answers for that sort of thing.
These cookies may be considered “healthy”, however to those of us who are food addicts and emotional eaters. Keeping anything that has 153 calories per cookie in the house is dangerous. Sorry not for me. The weight I lost would quickly come back. So sad, they do sound good.
Thank you for reading and sharing your thoughts, Karey.
As you proceed in conquering the longterm lifestyle battle of overeating, I hope you are encouraged and possibly explore the topic of caloric density. A calorie is not just a calorie; it’s so much more.
Here is a link to an incredibly informative and empowering lecture given by Dr. Michael Geger, author of How Not to Die and, most recently, How Not to Diet. He explains calorie density in a way that makes the battle of the bulge seem winnable!
https://nutritionfacts.org/video/evidence-based-weight-loss-live-presentation/
Could you please tell me how much 8 medjool dates weigh? My mr and sweet dried fruit have mega issues and I’ll need to sub it out – More syrup and dried apricots to balance with oats I think would work.
Thank you for asking about the measurement in weight for the Medjool dates in this recipe, Bonnn. According to Cronometer.com. the weight equivalent for the Medjool dates used in this recipe is 160 grams. However, that number may not account for the pits, so, we would suggest measuring just a tad under when trading out this particular ingredient. And thank you for sharing the possibility of switching a combo of apricots and maple syrup for the dates – that is alternative we’d like to try sometime.
Hi,
May be a silly question but I’ve never used buckwheat before.
I have got Kasha (already toasted buckwheat), does that mean I just skip that step anyway??
Thank you
Hi, Isabelle – that’s an excellent question and the answer, if you’re referring to the Kasha we think you mean, which is a buckwheat groat that is said to be toasted, then yes – skip the toasting step!
Thank you so much for spending time here and for asking about using Kasha in this recipe. Now we want to try using that pre-toasted alternative, too!
I just made these with some modifications and my husband and I both LOVED them!! We’re experimenting with cutting out oats (seems to be causing us some inflammation issues) so I doubled the buckwheat groats. We also avoid more refined sweeteners like maple syrup so added 2 extra Medjool dates and an extra tsp. of vanilla. I used plain soy milk (just beans and water, no extra ingredients/fillers) and no water. The crunch of the toasted buckwheat against the rich cacao and slight sweetness of the dates is fabulous! Thanks so much for the first cookie recipe I’ve ever seen using buckwheat :-)!!
Wow, Heidi – it’s an honor to know that this recipe is the first one you’ve found using buckwheat and that both you and your husband love the cookies! (The crunch is a pretty impressive texture – we must agree.)
Thank you for sharing the changes you made to make our recipe suit you – they sound delicious. You’ve inspired us to try some new variations, so thank you for taking the time to share your positive experience!
[…] to protein, fiber, iron, and calcium, these Buckwheat Chocolate Crunch Cookies make a nourishing (not to mention delicious) grab and go breakfast or […]