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buckwheat flour

“Remember, there are cookies waiting here for you.”
Dean Koontz

Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
You might remember the Wholegrain Buckwheat Orange Chocolate Chippers I made some time go. I shared them on a story on my Instagram handle at Passionate About Baking and they were a huge hit. That story also drew a large number of requests for an eggless version, and that’s how these came about.
While I shared the making of the eggless version in an instastory there the next day, I never really got down to sharing the recipe as I got busy with this & that. To cut a long story short, here you are – Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies! #healthy #indulgent #glutenfree
I love using buckwheat flour or “kuttu ka aata” while baking at home when fresh flour is available in the market. Often when the fasting season is on, the local market is flooded with freshly ground flour. Since buckwheat flour gets rancid easily, especially in warm temperatures, I buy a few bags and keep them in the freezer. A little goes a long way, and it’s always fun to experiment! 
That this experiment also worked out quite well put me in a happy space. In any case, an eggless cookie experiment always behaves better than an eggless cake experiment! Often, using yogurt/dahi or flaxseeds work quite well.
And you also might like these Eggless Wholegrain Chocolate Buckwheat Sablés too. They are some of my favourite cookies as well.
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies
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Print Recipe
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies
Yum
Print Recipe
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Instructions
Dry Mix
  1. Place all the dry mix ingredients in a large bowl and stir to mix.
Wet Mix
  1. Place all the wet mix ingredients in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
  2. Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
  3. Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
  4. Line 2 baking sheets with parchment. Use good quality heavy duty cookie trays, else use 2 trays at a time for even baking.
  5. Place scoops of cookie dough on the parchment, 2 inches apart, 12 on each sheet. Flatten gently with the tines of a fork. {Sprinkle over a few more chocolate chips if you are feeling particularly indulgent}
  6. Bake for approximately 15 minutes, until the edges are done, light golden brown, and the centre is still a little soft. {Bake further 5 minutes if you like crisp cookies}. Watch closely towards the end so they don't get burnt.
  7. Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack. Best eaten in a day or two.
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Wholegrain Buckwheat Orange Chocolate Chippers … the cookies get better and better with each experiment, and these were really really good {if I may say so myself}. I know because they were over before I knew it, and I could see ‘those eyes’ searching for more. And yes of course, I got photobombed yet again.

Impossible to keep this little pup away. Impossible to keep her away. She wants to be part of just about everything, no matter how mundane it might be. Bambi is the cutest little one at 5 months, just slightly less cute than our Coco. Coco is our first love of course.Anyway, back to the food talk. Most of my baking finds roots in the ingredients I have on hand, much like this bread I made not so long ago. It’s a ‘Swirled Everything But the Kitchen Sink Bread’, an interesting concept that encourages you to use anything and everything left over in the fridge. I have yet to share this recipe, but it’s an easy swirled bread, the making of which I shared on Instastories on the PAB Insta handle a short while ago. Most of my recipes are really simple and on the go. Leaves me time to play around with the camera! I took a few different shots of the cookies on different backgrounds, different settings, angles, light etc.

I went on too do a dark moody shot series too. Call me addicted to the camera!!

These cookies also used anything I had on hand. Jaggery, oats, buckwheat flour etc. I shared these Wholegrain Buckwheat Orange Chocolate Chippers there too. Do follow Passionate About Baking on Instagram as I share quick and easy recipes there on and off. Instagram’s a great place to be, so much inspiration and so much creativity.The cookies of course are the simplest two bowl cookies. Mix the dry ingredients in one bowl. The wet go into the bowl of the stand mixer. Whisk both, mix both, and we’re good to go. Actually that’s just the good thing about comfort food like this. Minimum fuss, minimum clean up, maximum satisfaction.Do bake a batch when you have a little time to unwind. These Wholegrain Buckwheat Orange Chocolate Chippers will be baking before you know it. It probably takes more time just to line out the ingredients. That is one thing I always always do. Makes life simple, and you don’t miss an ingredient. I’ve learnt the hard way of course so I might as well share that tip!

Wholegrain Buckwheat Orange Chocolate Chippers
Yum
Print Recipe
Wholegrain Buckwheat Orange Chocolate Chippers come together in a matter of minutes, fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Wholegrain Buckwheat Orange Chocolate Chippers
Yum
Print Recipe
Wholegrain Buckwheat Orange Chocolate Chippers come together in a matter of minutes, fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Ingredients
Wet Mix
Servings: cookies
Instructions
  1. Place all the dry mix ingredients in a large bowl and stir to mix.
  2. Place all the wet mix ingredients in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
  3. Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
  4. Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
  5. Line 2 baking sheets with parchment.
  6. Place scoops of cookie dough on the parchment, 2 inches apart, 12 on each sheet. Flatten gently with the tines of a fork. {Sprinkle over a few more chocolate chips if you are feeling particularly indulgent}
  7. Bake for 15-20 minutes, until the edges are done, light golden brown, and the centre is still a little soft. {Bake further 5 minutes if you like crisp cookies}.
  8. Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack.
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Comfort food … food that reassures is different things to different people.”
David Tanis

Crudites with Creamy Garlic Dip and Seedy Buckwheat Crackers might well be one of my favourite ways to rustle up something simple and quite addictive for an everyday healthy nibble, a small get together, or even a lunch box snack. The dip is as simple as it is finger licking good, and is a great way to get your protein fix for the day.  Crudites on the side, in every colour, make this complete! Comfort food for the soul!The recipe is a no brainer, a simple very simple whisking together of staple cooking ingredients that will possibly already be in your kitchen. These are ingredients that were meant to be together. The recipe is adapted from a very old one that I got while in college in Delhi University. A friends grandmother made a basic version often, and I gleefully went back home to recreate the recipe then much to the amazement of the family. This was in the late 1980’s!!Much changed since then, the recipe evolved gradually. This is its current form. When Mother Dairy asked if I’d like to take do a few recipes for #CreamOfAllFood and taking over their instagram handle for a week, I knew this had to be shared too. This is our favourite dip, and is worth every share! Mother Dairy products have been a part of my growing up years, bringing up the kids, my kitchen, my culinary life. I am quite sure they are in your life too!While I absolutely love doing sweet desserts and dishes, my heart belongs to savoury. Add garlic, fresh herbs, a dash of lime juice to any savoury dish and I’m a happy camper. Add cream to it, and now we’re talking. This Creamy Garlic Dip is possibly the simplest example of taking something delicious to finger licking good addictive! The cream made that happen!!Use this as a basic recipe. I added garlic and garlic greens to it. Sriracha might be really nice in here too. Maybe tahini, maybe grated red radish, or even finely chopped walnuts, fresh coriander and chilies. Who knows what might hit the chord with you. I urge you to try.Begin basic. Hung yogurt, cream, grated garlic and salt is a good beginning. Then build as you go. And so many more reasons to enjoy this. Dahi/yogurt, garlic, fresh herbs, lime juice … think good gut bacteria and protein, think minerals, think garlic and its health promoting phytonutrients, think Vitamin C. As always, above all, think S I M P L E!! As simple as the Fruits with Cream & Granola Parfaits which I did in the #InstaCookingClass #1.So wait no further. I whisked together the recipe on Instastories the Mother Dairy Instagram handle that I’ve taking over this week. This was #InstaCookingClass #2. Catch me there, or on the Mother Dairy FaceBook page later this week. Love to hear if you liked it {or not}, what recipes you might like to see in future, and what you’d like to make with the #CreamOfAllFood!And oh, did I tell you that I love pairing dips with wholegrain crackers? So I turned the oven on, and began throwing in stuff of all sorts into the Thermomix. One seed followed another, one flour followed another, and luckily enough the ending was good. The experiment worked!The crackers were a ‘cracker of an idea’! The dough was so good and loaded with SEEDS! It behaved beautifully so I made some savoury shells in the my favourite mini pie pan from Kitchen Aid too. Seedy wholewheat & buckwheat canapes filled with a creamy garlic dip, and pickled radishes are as delicious as they sound! Do make these as well if you are a passionate baker like me. Else crudites in  seasonal colours like bell peppers, cucumbers, radishes are great too!

Creamy Garlic Dip and Seedy Buckwheat Crackers
Yum
Print Recipe
Crudites with Creamy Garlic Dip and Seedy Buckwheat Crackers might well be one of my favourite ways to rustle up something simple and quite addictive for an everyday healthy nibble, a small get together, or even a lunch box snack. The dip is as simple as it is finger licking good, and is a great way to get your protein fix for the day. Crudites on the side, in every colour, make the platter balanced!
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
0 minutes 2-3 hours
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
0 minutes 2-3 hours
Creamy Garlic Dip and Seedy Buckwheat Crackers
Yum
Print Recipe
Crudites with Creamy Garlic Dip and Seedy Buckwheat Crackers might well be one of my favourite ways to rustle up something simple and quite addictive for an everyday healthy nibble, a small get together, or even a lunch box snack. The dip is as simple as it is finger licking good, and is a great way to get your protein fix for the day. Crudites on the side, in every colour, make the platter balanced!
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
0 minutes 2-3 hours
Servings Prep Time
6-8 people 5 minutes
Cook Time Passive Time
0 minutes 2-3 hours
Instructions
Creamy Garlic Dip
  1. Whisk the cream + yogurt + olive oil + salt + lime juice until smooth.
  2. Finely chop remaining ingredients including the stalks of the coriander and greens of the green garlic.
  3. Stir in.
  4. Taste & adjust seasoning.
  5. Tip: Use as a dip, on crackers, on canapes, in a roll, as a marinadeSeedy wholegrain buckwheat crackers
Seedy wholegrain buckwheat crackers
  1. In the bowl of a food processor, grind together 65g sunflower seeds, almond meal, flax seeds, white & black sesame seeds.
  2. Add the smoked sea salt, buckwheat flour and wholewheat flour. Stir to mix, followed by the clarified butter. Mix again on high speed to distribute the fat evenly.
  3. Add the additional 35g sunflower seeds and stir to mix {low speed}.
  4. Stir the honey into the water, and slowly drizzle in enough to make a stiff yet pliable dough. Add more if required. {All flours have a different absorption capacity.If the dough is soft, add a tbsp or two of buckwheat flour}.
  5. Allow the dough to rest covered for a bit while you preheat the oven.
  6. Divide the dough into 4. Roll out one portion as thin as possible between 2 sheets of parchment paper.
  7. You can either cut into shapes using a pastry wheel/pizza cutter/knife, or leave it as one whole and roughly break it up. Alternatively, you could stamp out into fluted round shapes with a cookie cutter, and bake into tiny bite sized canape shells. I used the KitchenAid mini pie tray for some.
  8. Bake until they feel firm and begin to colour. Keep an eye on them after 20 minutes as they can colour and burn petty quick.
  9. Cool completely on cookie racks, and store in an airtight container
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