Ingredients
Cookie Dough
- 50 g buckwheat
- 50 g almonds, (or hazelnuts)
- 130 g Butter
- 100 g sugar
- 10 g molasses
- 1 egg
- 1 tsp vanilla essence
- 100 g plain flour
- 1/4 tsp baking powder
- 1/4 tsp bicarb soda
- 1/4 tsp salt
- 120 g dark chocolate chips
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.Preheat oven to 160deg with the fan or 180deg without the fan.
2.Add buckwheat & nuts to the TMX bowl, mill 5 sec / speed 9. Set aside.
3. Add butter, sugar, molasses, egg & vanilla essence to TMX bowl, mix 2 min / spd 3.
4. Add reserved buckwheat/almond flour, plain flour, baking powder, bicarb soda, salt, mix 40 sec / spd 4.
5. Add chocolate chips & stir 30 secs / spd 2.
6. Use a small cookie scoop to place them on a prepared baking tray, around 5cm apart, they spread a little on baking.
7. Bake in oven for 10-12 mins, allow them to cool on the pan for 10 mins before transferring to a cooling rack to cool completely.
8. Store in an airtight container for as long as they last, around 5 days, in my house!
Cookie Instructions
Tip
This is adapted from the BCB Choc Chip Cookie recipe.
You could double this recipe, increase all the mixing times slightly.
The molasses, buckwheat & nut flour give these cookies a gorgeous crunch & delicious nutty flavour!
The sugar in this recipe is reduced by half in comparison to the original recipe.
If you like this recipe, please rate it & check out my other recipes.
My foodie adventure is documented at //facebook.com/bambolasthermomix
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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