Buckwheat Chocolate Chip Cookies

I know what you're thinking - gross and weird. Well Dac wanted me to make a healthy version of his favorite cookie - chocolate chip. Buckwheat is made from the buckwheat berry. It is gluten free. I would have used dark chocolate - since it is better for you than milk chocolate - but it was 10pm and I only had milk chocolate kisses. I also used agave instead of white sugar. Agave has a lower glycemic index so it doesn't spike your blood sugar as high as white sugar. The cookies actually came out pretty yummy. Dac ate 4 of them and would have kept going....

Recipe

Ingredients:

4 T Butter softened

1/3 Cup Agave

1 egg

1/2 T vanilla

1/2 Cup + 4 Tbsp Buckwheat Flour

1/4 tsp baking soda

1/4 tsp salt

Handful of chocolate chips

Handful of chopped almonds

Preheat oven to 325. Line 2 cookie sheets with parchment paper.

Blend butter and agave until fluffy (2 minutes). Add the egg and vanilla and beat until combined.

In separate bowl combine the flour, baking soda and salt. Add to the butter mixture and combine. Fold in the chips and nuts.

Drop by the teaspoon onto the cookie sheets and press to flatten a bit. Bake for 10 minutes. Let cool on baking sheet for a few minutes and then move to cooling racks.