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Grain-Free Cranberry, Chocolate Chunk and Buckwheat Cookies The dried cranberries in these cookies makes them perfectly chewy and add a tiny sourness that I love. In general, I prefer chocolate chunk cookies after they have cooled where the hardened chocolate adds texture, but in this case, I love the combination of the gooey-ness of the melted chocolate and the chewiness of the cranberries. These cookies are grain-free as written, but see notes below for modifications. - I used light buckwheat flour as always. You can use darker varieties, but the color will be darker and flavor earthier and slightly more bitter. - You can also replace the buckwheat with sorghum or brown rice flour. - You can replace the brown sugar and granulated sugar with coconut or maple sugar, but the cookies will have different texture and spread. Make sure to always use finely ground coconut and maple sugar. - For an egg-free version, replace the egg with 3 tablespoons (50 grams) applesauce. - Dried cherries would also work well in this recipe in place of the dried cranberries. - I highly recommend that you chill the dough overnight so it hydrates well and has better texture when baked. - I like baking one sheet pan at a time, but if you want to bake two, add a couple of minutes of baking time and rotate pans (from top to bottom) halfway through baking. Makes 14 cookies 1/2 cup (110 g) unsalted butter or vegan butter, at room temperature 6 tablespoons (90 g) packed dark brown sugar 6 tablespoons (75 g) granulated sugar 1 teaspoon vanilla extract 1 large egg, at room temperature 1 1/4 cup (150 g) light buckwheat flour 1/2 cup (60 g) tapioca starch 1 teaspoon (4 g) baking powder 3/4 teaspoons (3 g) kosher salt 1/2 teaspoon (2 g) baking soda 6 ounces (170 g) 70% chocolate, chopped into chunks 3/4 cup (75 g) dried cranberries Flaky sea salt, optional for sprinkling • Combine the butter, brown sugar, granulated sugar, and vanilla in the bowl of a stand mixer. Using a paddle attachment, beat on medium speed until you have a creamy mixture, about 1 to 2 minutes. Do not beat too much (light and fluffy) or you will incorporate too much air into the dough. Add the egg and beat until it is thoroughly combined, about 30 seconds. • In a medium bowl, stir together the buckwheat flour, tapioca starch, baking powder, baking soda, and salt. Add the dry ingredients into the mixer and beat on medium speed until the dough comes together. Add the chocolate chunks and dried cranberries and mix to combine. • Using a 3 tablespoons ice cream scoop, scoop the dough onto a sheet pan lined with parchment paper. Wrap the sheet pan with plastic wrap and refrigerate the cookies for at least 4 hours, preferably overnight. • Preheat oven to 425°F (220°C). Place the oven rack in the middle. Line a sheet pan with parchment paper. Place half of the refrigerated cookies on the prepared sheet pan leaving at least 2 inches (5 cm) in between cookies. Sprinkle the top with flaky sea salt, if using. • Bake the cookies for 8 to 10 minutes until they are golden brown, but the center still appears underbaked. They will have puffed up slightly. Remove the pan from the oven and tap it on your counter or stove 3 times to deflate the cookies. If you want the cookies to be perfectly round, place a large cookie cutter over them and swirl it around. Do this right after the cookies come out of the oven while they are still very soft and pliable. Let the cookies cool on the pan for 5 minutes. Serve warm or at room temperature. Finish baking the cookies. Store them in an airtight container, at room temperature, for up to 5 days.
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