The girls and I had a day this weekend where we stayed pajama-clad and ratty-haired until the late hours of the afternoon.
Saturday morning, we woke up, and, since my husband was at work this day, we all just kind of laid around, alternating the telly between My Little Pony cartoons and Terms of Endearment (can you guess which was my pick?…), eating muffins, drinking smoothies, playing Barbies, chasing Sammy, cleaning, and baking.
This kind of lounging isn’t typical for us, but when my husband isn’t home, it’s difficult to go anywhere since Sam is still so little, and the experience usually ends with a frazzled, sweaty mommy.
Besides, with summertime upon us and school being out, it’s much easier to give into our sloth. 🙂
In addition to our lazing about, Jade and Nat helped me make these delicious chocolate chip cookies!
These are a favorite of mine lately, and I’ve been making a batch just about every week. They are low in sugar, free of gluten, so both Jade and Nat can enjoy them, and they have the most delicious texture, provided by the use of buckwheat flour.
I use ground buckwheat groats in these, which you can see more information for in the notes below the recipe.
The pseudo-grain kind of tricks your mouth into thinking that there’s more granulated sweetener in this recipe than there actually is, since the flour’s mouth feel is very similar to sugar. Combine that with the sweetness from the chocolate, and you’ve got yourself a scrumptious, (dare I say healthy…?) cookie that you can enjoy any time of day without a subsequent blood sugar crash!
- 1 c. buckwheat flour, made by grinding raw buckwheat groats in a coffee grinder
- ½ t. baking soda
- ¼ t. sea salt
- a few dashes cinnamon, optional
- dash of powdered stevia extract, optional
- ½ c. semi-soft coconut oil
- 1 T. granulated sugar (I use coconut sugar)
- 1 egg, room temperature
- 2 t. vanilla extract
- chopped dark or unsweetened chocolate or chocolate chips, as desired (I use about ⅓ cup)
- Mix the dry ingredients in a small bowl (flour, baking soda, salt, cinnamon (if using), and stevia (if using).
- Beat the soft coconut oil with the granulated sweetener until creamy (about 30-60 seconds).
- Beat in the egg and vanilla until well combined (another 30-60 seconds).
- Briefly beat in the dry mix until it comes together as a dough.
- Stir in the chocolate.
- Chill the dough in the fridge for 20 minutes.
- Preheat the oven to 350 degrees.
- Roll the dough into balls and flatten them a bit on a parchment paper-lined baking sheet. The cookies DO NOT spread, so make them the shape you want them to be post-bake.
- Bake 12-15 minutes until golden.
- Cool and enjoy!
This is the brand of buckwheat groats I use for my flour, but any raw buckwheat groats are fine.
Store these uncovered in the fridge for best keeping.
Do you ever lounge around on the weekends?