Most cookies nowadays, especially those that veer from using primarily refined wheat flour, aren’t what I’d call delicious, even if they do stay within bounds of the myriad of modern eating regimes (…that people talk entirely too much about, imho). Enter the incredible book by San Francisco’s Tartine crew, Tartine No. 3, a baking book that emphasizes the tastes and flavors you can achieve when you use whole grains and flavorful sweeteners.
The Salted Chocolate Rye recipe inspired me to integrate my new favorite baking partners, buckwheat and almond meal, into this chewy, intensely chocolatey cookie. The result is delicious! It’s even gluten free. Gosh, it’s practially even “Paleo” (oops – except for the sugar). Bake on, people!
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