The weather is getting hot (finally), so what better reason do you need to make up a batch of these gluten-free, buckwheat chocolate chip cookies? That’s what my mother said last night, and early this morning I heard the high speed blender grinding up buckwheat, and shortly after, the smell of freshly baked cookies wafted up the stairs. (Never mind her reasoning; she will use any excuse to bake).
If you’ve been scared off by gluten-free baked goods, (and I don’t blame you), don’t be afraid to try these, especially if you’re trying to eat gluten-free and have been craving a decent chocolate chip cookie (or several). These will hit the spot. Even if you care nothing about gluten, buckwheat adds a depth of flavor you just can’t get with plain white flour.
I’m not sure there is such a thing as “healthy” chocolate chip cookies, but these are the closest thing to it, (never mind my reasoning; sometimes we will use any excuse to eat a cookie for breakfast), made with 100% buckwheat and coconut sugar, which has a lower glycemic profile. You can also substitute cacao nibs for all the chocolate chips, which I think is perfectly delicious, but will be less like a “regular” chocolate chip cookie.
These are soft chocolate chip cookies. If you prefer your chocolate chip cookies somewhat chewy, chill the dough only briefly. They will spread more and be on the thinner side, but they will be chewier. Be careful not to overbake.
Now hurry up and get a batch in the oven before it gets too hot to bake.
Buckwheat Chocolate Chip Cookies (Gluten Free) Recipe
1 1/4 c buckwheat flour
1/2 t salt
1/2 t baking soda
1/2 c coconut oil (or butter)
3/4 c coconut sugar (or brown sugar)
1/2 t vanilla extract
About 1 c combination of dark chocolate chips, cacao nibs, chopped walnuts, in any proportion you like
Preheat the oven to 350ºF, and line two baking sheets with
In a medium bowl, combine flour, salt, and baking soda. Set aside.
Cream together coconut oil/butter and sugar until light and fluffy. Stir in vanilla extract and egg, mixing until well combined.
Slowly add flour mixture, stirring just enough to incorporate.
Fold in the chips/nibs/nuts.
Cover the bowl with plastic wrap, and chill until firm (about 20 minutes or overnight).
Scoop chilled dough onto prepared sheets, about 3 inches apart, and bake until golden around the edges.
They will become chewier as they cool, but you may not wait that long.
Yields 12 large cookies. This recipe is easily doubled, and I would recommend that you do. You will wish you had.
Recipe Source: Cooking ala Mel’s Buckwheat Chocolate Chip Cookies