If you’ve been with us for a while, you know we love sweets with a savory twist. We’ve been playing with the boundaries of sweet and savory since we started making chocolate in 2010, crafting bars like Rosemary & Red Dulse, Sweet Pea & Chive, and our most recent Black Seed Bagel collaboration bars. There’s a real thrill in crafting these flavors and wondering, “Are we crazy for this one?”. But this isn’t about wacky flavor combinations - something about chocolate with crispy onions and garlic just works. Flavors like these stop us in our tracks. They make us question everything we know. Sometimes taking an unconventional approach leads us to making something so good, we never look at our craft in the same way.
Enter this week’s recipe, the Pumpernickel Cookie, inspired by our Buckwheat Caraway bar from this month’s First Nibs. Our thinking is, if we can make a pumpernickel bagel into a chocolate bar, we can make it into a cookie, too. We’re excited to report this cookie may be one of our best yet. The combination of molasses, oats, buckwheat, and our Maple Dark Baking Chocolate matches the earthy sweetness of the classic pumpernickel bagel we know and love. A hefty coating of caraway seeds lends this cookie that iconic anise bite that is essential to any pumpernickel bread. It’s sweet and savory. It’s whole grain and refined sugar-free. It’s bagel meets cookie.
- 1/2 cup coconut oil, softened
- 1/4 cup Maple Dark Baking Chocolate
- 1/4 molasses
- 1/4 brown sugar
- 2 flax eggs
- 1 teaspoon vanilla
- 3/4 cup oat flour
- 3/4 cup buckwheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup caraway seeds
- extra Maple Dark Baking Chocolate for garnish
- Preheat oven to 350º.
- Melt chocolate and set aside.
- In a mixing bowl, with a mixer, beat together coconut oil, molasses and brown sugar until creamy. Then add melted chocolate and combine. Lastly, add flax egg and vanilla and combine.
- Separately, whisk together flours, baking soda and salt.
- Beat dry ingredients into wet ingredients until just combined.
- Roll dough into 2 tablespoon sized balls, and press tops into caraway seeds.
- Space dough out on lined baking tray, pressing down down slightly, and place chocolate coins on top as desired.
- Bake for 12-15 minutes until bottoms start to turn golden brown.
- Remove from oven and let cool on tray.