Buckwheat flour cookies, cocoa and cranberries

• Article written by Eng. Greu Elena Nicoleta, Dr. Eng. Argyelan Cristian, Prof. Dr. Eng. Ersilia Alexa, "King Mihai I" University of Life Sciences in Timișoara.

In the world of baking and pastry, cookies occupy a special place, situated at the intersection of tradition, technique and gastronomic sensibility. Although seemingly simple, these small laboratory creations concentrate in their structure an entire science of ingredients, textures and physico-chemical processes that transform a modest dough into a product with its own identity. Cookies are not just desserts; they represent a language through which bakers and technicians express their craftsmanship, capacity for innovation and deep understanding of the raw material. In the current context, in which the consumer seeks both authenticity and nutritional value, cookies become fertile ground for modern reinterpretations, for the exploitation of functional ingredients and for the integration of bioeconomy principles into everyday practice. [1]

We call them "cookies", Americans call them "cookies", the English "biscuits", the Germans "biscuits", the Spaniards "cookies", the Italians "biscuits" but, according to culinary historians, the first historical record presents them as "test cakes". Specifically, a small amount of dough was produced, which was then put in the oven, to test the oven temperature. [2]

One of the oldest cookbooks in England – “The Good Housewife's Jewell, published in 1585 and written by Thomas Dawson, presented a recipe for small, square biscuits, made with egg yolk, butter, sugar, flour and cloves. He recommended that they be "sting well", baked on parchment paper and consumed after 3-4 days. This "biscuits" It became the ideal food for travelers because it stayed fresh for a long time. [2]

It was also England that introduced cookies overseas, through English immigrants. Their simple, buttery cookies reached American tables as "tea cakes", produced equally simply, but flavored with rose water. [2]

In the first American cookbook, "American Cookery", published in 1796, the author, Amelia Simmons, presented two cake recipes: one simply called "Cookies", and the other called "Christmas Cookery"As geography expanded, so did cuisine, so that by the early 19th century, cooks had access to an even wider range of ingredients. [2]

There are currently hundreds of cookie recipes, but also many possibilities for developing new recipes, making it impossible to have a cookbook that includes all cookie recipes. [3]

This paper aims to present a type of cookies made by integrating two basic ingredients specific to tender doughs, but enriched with raw materials with high nutritional value, designed to meet current consumer demands.

Buckwheat flour, cocoa and cranberry cookies are a great example of how pastry technology can combine tradition with innovation, using functional ingredients capable of providing both nutritional benefits and a complex sensory experience. The addition of buckwheat flour contributes to a superior nutritional profile and a distinct aroma, cocoa brings depth and taste balance, and cranberries introduce a fruity, slightly acidic note that energizes the final texture.

Buckwheat

Buckwheat (Buckwheat (Fagopyrum esculentum) is a plant used since ancient times to treat various health problems, and although it does not belong to the cereal category, it is classified in the pseudocereal group, along with quinoa and amaranth, due to its remarkable nutritional properties [4]. In addition to its rich nutritional profile, the absence of gluten and the presence of numerous bioactive components transform buckwheat into a valuable food for the consumer's health. For this reason, it is frequently recommended both in maintaining a balanced diet and in preventing or improving conditions such as malnutrition, celiac disease or other associated pathologies [4].

In food practice, only the seeds of the plant are used, either in the form of groats or in the form of flour. Their composition is particularly complex, including significant amounts of flavonoids, peptides, phenolic acids, fagomin, fagopyrins and fagopyritols, along with a high protein content and a significant proportion of starch. Buckwheat is distinguished by a low level of lipids, but by a high concentration of vitamins such as A, C, E and the B complex, as well as by the presence of essential minerals, including calcium, magnesium, potassium and phosphorus [4].

The benefits of consuming buckwheat are multiple and well documented. It has an important antioxidant activity, contributes to the prevention of liver diseases and has favorable effects on carbohydrate metabolism, by reducing blood sugar levels, increasing insulin secretion and decreasing glycosylated hemoglobin and glycosylated serum proteins, mechanisms that can reduce the risk of diabetes. Regular consumption of buckwheat can also reduce inflammatory factors involved in the development of cancer, such as interleukin 6, monocyte chemoattractant protein 1 and tumor necrosis factor. At the same time, buckwheat has an important role in the prevention of cardiovascular diseases and can protect genetic material against damage caused by hydroxyl radicals, thus reducing the risk of neurodegenerative diseases, such as Alzheimer's or Parkinson's [4].

Cocoa powder

Cocoa powder comes from the beans of the cocoa tree, a tropical species native to the equatorial regions of America. The seeds of this tree are not used as such, but are subjected to a complex technological process: after fermentation and drying, the beans are ground and transformed into a paste, which is subsequently pressed to remove part of the fat, resulting in cocoa powder used in the food industry [5]. This powder is the basis of a considerable number of culinary products, especially desserts, but its uses go beyond the gastronomic sphere, being also found in the pharmaceutical or cosmetic industries, due to the bioactive compounds with beneficial effects on health [6].

The composition of cocoa powder is characterized by a high content of nutrients and a low level of fat and calories, an aspect determined by the method of obtaining. During the pressing stage, a significant part of the cocoa butter is removed, which allows obtaining a powder with a reduced lipid profile. Depending on the intensity of pressing, variants with different fat content can be obtained, from whole cocoa powder to defatted cocoa powder. The taste, color and pH value are directly influenced by these technological stages and by the proportion of fat remaining in the final product [5].

The benefits of consuming cocoa powder are well documented and are mainly due to its high content of bioactive compounds, especially polyphenols, flavonoids and methylxanthines. These compounds exert a strong antioxidant activity, helping to neutralize free radicals and reduce oxidative stress, an essential mechanism in the prevention of cellular aging and numerous chronic diseases. Regular consumption of cocoa can support cardiovascular health by improving blood vessel elasticity, reducing blood pressure and optimizing circulation, effects attributed in particular to flavanols that stimulate the production of nitric oxide. Cocoa powder also has a favorable impact on carbohydrate metabolism, helping to regulate blood sugar levels and improve insulin sensitivity, which may reduce the risk of type 2 diabetes [5].

In addition to these effects, cocoa has anti-inflammatory properties, due to its ability to modulate the immune response and reduce the level of inflammatory markers involved in the development of degenerative diseases. Its bioactive compounds can support the functioning of the nervous system, having neuroprotective potential and contributing to the maintenance of cognitive health. At the same time, cocoa is recognized for its beneficial effects on mood, due to the presence of theobromine, serotonin and its precursors, which can induce a state of relaxation and good mood. Through all of these properties, cocoa powder proves to be a valuable ingredient both from a nutritional and functional point of view, justifying its use in food products intended for balanced and health-oriented consumption [5].

cranberry

Cranberries are small, deep red fruits, recognized for their special nutritional and therapeutic properties, having been appreciated since ancient times in various cultures for their health benefits. These fruits generally come from the species Vaccinium macrocarpon and Vaccinium oxycoccos, native mainly to temperate regions of North America and Europe. Cranberries are cultivated both for fresh consumption and for processing into various food and medicinal products, such as juices, jams, extracts, or dietary supplements.[7]

The chemical composition of cranberries is particularly complex and reflects their nutritional and functional value, due to the presence of a diverse range of bioactive substances, macronutrients and micronutrients. The main components include water, carbohydrates, organic acids, dietary fiber, vitamins, minerals and phenolic compounds, each of which contributes to the nutritional and therapeutic properties of the fruit [8]. Water represents approximately 85–90% of the total mass, giving the fruit its juiciness and an important role in hydrating the body. Carbohydrates are present in a proportion of 8–10%, consisting of natural sugars such as glucose, fructose and sucrose, which provide quick energy, but also of dietary fiber essential for digestive health. Fiber, both soluble and insoluble, positively influence intestinal transit, blood sugar regulation and cholesterol reduction. Organic acids, especially benzoic acid and citric acid, contribute to the characteristic sour taste and exert antimicrobial effects [8].

A defining feature of cranberries is their high content of phenolic and flavonoid compounds, such as anthocyanins, quercetin, proanthocyanidins, and chlorogenic acid, which are responsible for the fruit's intense antioxidant activity and cellular protection against oxidative stress. Proanthocyanidins are being intensively studied for their ability to prevent the adhesion of pathogenic bacteria to the urinary tract, explaining the use of cranberries in the prevention of urinary tract infections [8].

In addition to these compounds, cranberries are an important source of vitamin C, essential for immune system function, collagen synthesis and antioxidant protection. In smaller quantities, B vitamins, vitamin A in the form of beta-carotene and vitamin E are present, all of which contribute to maintaining healthy skin, eyes and the nervous system. Minerals such as potassium, calcium and magnesium complete the nutritional profile, reinforcing the role of cranberries as a functional food with significant benefits for the body [8].

Cranberries are distinguished by a composition rich in bioactive compounds, vitamins, minerals and fiber, which gives them important functional properties for health [9]. Their antioxidant activity, due to anthocyanins, proanthocyanidins and other polyphenols, contributes to reducing oxidative stress, protecting cells and reducing the risk of chronic diseases, including cardiovascular and degenerative diseases. An essential benefit is the ability of proanthocyanidins to prevent the adhesion of bacteria in the urinary tract, which is why cranberries are frequently used in the prevention of urinary tract infections [9].

In addition to these effects, cranberries support cardiovascular health by reducing blood pressure and LDL cholesterol, and their high vitamin C content strengthens the immune system. Dietary fiber helps regulate intestinal transit and maintain a balance of bacterial flora, while bioactive compounds can support blood sugar control, making them useful in the diet of people with diabetes. Cranberry extracts are also appreciated in dermatology for their protective and anti-aging effects, helping to maintain skin health [9].

The recipe used to make cookies with buckwheat flour, cocoa and cranberries:

Ingredients:

• 200 g buckwheat flour;
• 300 g sour cream (30% fat);
• 120 g brown sugar;
• 30 g cocoa powder;
• 5 g baking powder;
• 5 ml vanilla extract;
• 5 g powdered cinnamon;
• 30 ml sunflower oil.

Technological process of obtaining:

Obtaining cookies based on buckwheat flour, cocoa and cranberries involves a technological process consisting of successive, carefully monitored stages, which aim to ensure quality, food safety and sensory characteristics specific to this type of product.

1. Preparation of raw materials: This first step consists of dosing and weighing all the ingredients according to the recipe: buckwheat flour, sour cream, brown sugar, cocoa powder, baking powder, vanilla extract, cinnamon and sunflower oil. Respecting the proportions is essential for obtaining a dough with stable rheological properties and for ensuring the uniformity of the finished product.
2. Homogenization of ingredients: is the second stage in the dessert production process, the one in which we begin processing the ingredients after they have been dosed according to the manufacturing recipe. In this stage, all the raw materials are mixed in a single container. The sour cream, brown sugar, oil and vanilla extract are initially homogenized until a fluid mass is formed. Subsequently, the solid ingredients — buckwheat flour, cocoa powder, baking powder and cinnamon — are gradually incorporated until a uniform, slightly sticky and semi-dense dough is obtained. Correct homogenization ensures the uniform distribution of the ingredients and the formation of a structure suitable for modeling. After forming the basic dough, the dried cranberries are incorporated manually, so that they are evenly distributed in the composition. The addition contributes to the sensory profile of the cookies, through their slightly sour taste and specific texture, and enriches the nutritional value of the product.
3. Processing and shaping the dough: After processing the ingredients and forming the composition, the dough obtained does not require resting and can be processed immediately. With moistened hands, evenly sized balls are formed, which are placed on a tray lined with baking paper. Each ball is then gently flattened, obtaining round cookies, approximately 5 mm thick. This stage determines the final shape of the product and contributes to the uniformity of baking.
4. Baking: represents the thermal stage where the cookies are placed in the oven preheated to 180°C. Baking takes approximately 20–25 minutes, depending on the thickness of the cookies and the characteristics of the oven. In the end, the cookies should have a firm surface, a dark brown color specific to the presence of cocoa, and a stable texture.
5. Cooling: After baking, the cookies are left to cool at room temperature. For proper cooling, they are placed on a wire rack, which allows air to circulate on both sides. This step stabilizes the texture and prevents the cookie base from softening.
6. Storage: Fully cooled cookies are stored in hermetically sealed cardboard or metal boxes, in a dry, cool space, away from light. Under these conditions, the product retains its quality for at least 30 days, without significant changes in texture or flavor.

Sensory, nutritional information and physico-chemical parameters:

Table 1. Nutritional value of the product per 100g

As for the final product, buckwheat flour cookies with cocoa and cranberries, the nutritional composition analysis highlights a balance between macronutrient intake and moderate energy value, specific to functional pastry products. The protein content (9,5 g/100 g) reflects the contribution of buckwheat flour, recognized for its superior protein profile compared to conventional flours. The lipid level (15 g/100 g) is mainly determined by fermented cream and sunflower oil, ensuring a tender texture and increased palatability.

The fiber content (5,2 g/100 g) gives the product a functional character, promoting digestion and contributing to maintaining optimal intestinal transit, while the carbohydrates (45 g/100 g) provide a balanced energy intake, suitable for a snack or a nutritious breakfast. The total energy value, of 305 kJ/kg, indicates a product with a reduced caloric density compared to classic cookies, and the salt content (0,7%) falls within the recommended limits for bakery and pastry products. Through these characteristics, the cookies obtained can be considered a pastry product with improved nutritional value, suitable for daily consumption as part of a balanced diet. 

Conclusions

Buckwheat, cocoa and cranberry cookies are a convincing example of how pastry technology can integrate functional ingredients to obtain products with superior nutritional value, without compromising sensory qualities. The analysis of the nutritional composition highlights an optimal balance between macronutrients and a moderate energy value, characteristics that differentiate these cookies from classic products in the same category.

The protein content of 9,5 g/100 g reflects the intake of buckwheat flour, recognized for its protein profile and the absence of gluten, while the lipid level (15 g/100 g), coming from fermented cream and sunflower oil, contributes to the tender texture and palatability of the product.

The fiber content, of 5,2 g/100 g, gives the cookies a functional character, supporting digestive health and contributing to maintaining optimal intestinal transit. The carbohydrates (45 g/100 g) ensure an adequate energy intake for a nutritious snack, and the total energy value, of 305 kJ/kg, indicates a product with a reduced caloric density compared to traditional cookies. The salt content (0,7%) falls within the recommended limits for bakery and pastry products, contributing to maintaining a balanced nutritional profile.

By strategically combining buckwheat flour, cocoa powder and cranberries, the final product brings together bioactive compounds with antioxidant, anti-inflammatory and metabolic roles, offering real health benefits. The pleasant texture, complex aroma and diversified nutritional intake transform these cookies into a modern and healthy alternative to conventional pastries. Overall, the cookies obtained demonstrate the potential of bioeconomy and technological innovation to generate sustainable products, adapted to the demands of the contemporary consumer, oriented towards quality, nutritional balance and food responsibility.

Bibliography

1. Manley, D. (2011). Manley's technology of biscuits, crackers and cookies (4th ed.). Woodhead Publishing.
2. https://whatscookingamerica.net/history/cookiehistory.htm
3. https://dodocookiedough.com/a-brief-history-of-the-cookie
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10171551/ , accessed 27.04.2026 (electronic format)
5. https://www.britannica.com/topic/cocoa-food , accessed 27.04.2026 (electronic format)
6. https://dezaan.com/en-US/pro/post/the-health-benefits-of-cocoa-powder/ , accessed 27.04.2026 (electronic format)
7. Vattem, DA, & Shetty, K., (2005). Biological functionality of ellagic acid: a review. Journal of Food Biochemistry.
8. Neto, CC, (2007). Cranberry and its phytochemicals: A review of in vitro anticancer studies. Journal of Nutrition.
9. Denev, P., Kratchanova, M., Ciz, M., Lojek, A., and C. & Kratchanov, (2011). Biological activities of selected polyphenol-rich fruits related to immunity and gastrointestinal health. Food Chemistry.
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