Buckwheat Pumpkin Seeds Chocolate Cookies

Buckwheat Pumpkin Seed Chocolate Cookies: A delicious , nutty , chocolaty cookies to enjoy with coffee or as such . These cookies are gluten free and loaded with pumpkin seeds, chocolate chips and peanuts. What else do we need to enjoy these scrumptious cookies , they have everything.


The roasted peanuts tasted great with pumpkin seeds and chocolate chips. Buckwheat flour itself gave a wonderful nutty taste to the cookies.These cookies would be loved by both kids and adults and make a wonderful all in one yummy treat. I adapted the recipe from a cookbook on ancient grains that I have had borrowed from the library a couple of days back.I picked the book for its amazing photographs as they were so wonderful that I just keep turning the pages all day to have a glance on the pictures. Hubby dear thought I went crazy as he always found me hanging with the book. Wish I could learn how to click those stunning pics someday.

Blogging Marathon#68 Week 5 / Day 26
Theme– 5 Ingredients/5 Categories
Day 26 Ingredient– Pumpkin Seeds
Day 26 Category – Desserts
Dish-Buckwheat Pumpkin Seeds Chocolate Cookies
Source– Cookbook Grains as Mains

Ingredients:
1 1/2 cup buckwheat flour
3/4 cup brown sugar
1/2 cup pumpkin seeds
1/2 cup chocolate chips
1/4 cup roasted peanuts
1 teaspoon baking powder
1/2 cup milk
1 stick unsalted butter

Method:
In a mixing bowl sift flour and baking powder.I another bowl whisk together sugar and butter until creamy.
Add milk in the butter and whisk again until combined.

Now add the flour into the butter mixture.Combine gently and fold in pumpkin seeds, peanuts and chocolate chips.
Combine the ingredients to make a dough.Wrap it in cling film and place in refrigerator for 30 minutes.
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Once chilled remove the dough from the refrigerator. Make small round balls of the dough and place them on the baking sheet.
Gently flatten the dough balls with hands and bake in preheated oven for 15 to 20 minutes or until brown.
Remove the baking sheet from oven and let it sit on the counter for 10 minutes.
Cool, the cookies on wire rack.
Store in air tight container.

Serve and enjoy.

Serve- 16 cookies Baking Time- 17 minutes

Check out the Blogging
Marathon page for the other Blogging Marathoners doing BM# 68

Best regards,

Sapana Behl

12 comments on “Buckwheat Pumpkin Seeds Chocolate Cookies”

  1. Usha Rao says:

    You already take good pictures and I see a lot of difference in your photos in the paste few months. And you will get there (your bar for amazing pictures) very soon. Cookies looks amazing and must have tasted great with buckwheat, pumpkin seeds, chocolates and peanuts

  2. Kudos!..the complete series has been very healthy..great way to use these seeds. The cookies look great and I am tempted to pick them from the screen.

  3. These cookies sound so delicious. And making it GF is so brilliant..

  4. Scrumptious cookies, am sure i wont stop munching myself if i bake this cookies.

  5. I agree with Usha. You are already doing a good job in the photography department. 🙂 Love your cookies and clicks here.

  6. I do the same with food photography books too. These are super awesome. The very fact that its gluten free makes it perfect for everyone.

  7. Wonderful looking buckwheat cookies!

  8. delicious looking cookies…my kids would surely love to grab some

  9. Pavani N says:

    Wow, what healthy and nutritious looking cookies Sapana. Love all the ingredients that are in there.

  10. Sowmya :) says:

    Yummy cookies! -and your pictures are stunning and not to mention each one is getting better than its predecessor. Keep going

  11. WOw but Sapana these pics are amazing. and the cookies are out of the world.

  12. Srivalli says:

    Sapana, I am sure you are not fishing for compliments..lol..your pictures are already awesome and improving any more will put ours to shame..hahah..I enjoyed your entire series..so well done and planned..love these cookies too..

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