Buckwheat cookies with chocolate

We used to perceive buckwheat exclusively as a side dish, soup or filling for salty dishes, right? But this cereal is able to coolly surprise connoisseurs of healthy sweets! Milled into flour, buckwheat has not only a rich taste and aroma, but also a number of useful properties. Here are the main ones: buckwheat flour is an inexhaustible source of vegetable protein; such a protein contains all the amino acids we need (lysine, threonine, etc.); low fat and high fiber content make buckwheat flour an indispensable product for a healthy balanced diet; buckwheat flour contains quite a bit of sugar and carbohydrates; frequent use of buckwheat helps to quickly cleanse the body of toxins; at an average level (353 kcal) of calories, buckwheat flour is a frequent ingredient in the preparation of dietary meals for people with diabetes; buckwheat flour contains zinc, magnesium, potassium and iron, vitamins B, E, antioxidants and rutin. White wheat flour cannot boast of even half of the ingredients found in buckwheat flour. Feel free to use a mixture of buckwheat and whole wheat flour to bake cookies, pies, pancakes and other traditional sweets!

Ingredients

• buckwheat flour 100 g
• whole wheat flour 60 g
• baking powder 3 g
• salt 1 pinch (s)
• raw sugar 50 g
• ground cinnamon 2 pinch (s)
• butter 75 g
• chicken egg 1 pc.
• chocolate 80 g

Directions

1. In a deep bowl, combine dry ingredients: sifted flour, baking powder, salt and cinnamon sugar.
2. Add the melted butter to the dry mixture. Beat the egg in there, add chopped dark chocolate and quickly knead the plastic dough.
3. Preheat oven to 180 ° C. On a floured surface, roll out the dough into a layer 0.7-1 cm thick and cut the cookies to the desired shape.
4. Place the cookies in the oven for 15-18 minutes.