GF Chocolate Chip Buckwheat Cookies
GF Chocolate Chip Buckwheat Cookies
I was recently given a bag of sprouted buckwheat flour, so I thought that I would play around with it. I tried adding a little to these chocolate chip cookies and they turned out so good! It’s always hard to make a gluten-free, grain-free cookie taste like a regular cookie, but I have to say, this is pretty close! It has a bit of a nutty flavour which I really like. I used almond flour as the main flour and then used part buckwheat flour. Buckwheat isn’t considered a grain but rather a seed. It is naturally gluten-free! These Chocolate Chip Buckwheat Cookies are super easy and basic to make and they only use simple ingredients:
Unsalted Butter - Always make sure that you use unsalted butter for baking and always make sure that it is at room temperature to ensure that it whips well. If you are dairy-free, then you can substitute the butter for softened coconut oil.
Sugar - I always use a mix of granulated sugar and brown sugar because it gives a better texture and flavour to the cookies. I like to use sugar-free “sugars,” so if you have a sugar-free sweetener that is 1:1 to sugar, you can use that as well.
Almond Flour - Make sure you use almond flour and not almond meal. Almond meal contains the skins of the almonds which we don’t want if we are using it for a flour. I always use almond flour for my baking because it is naturally gluten-free, grain-free and low-carb! You can find it at most grocery stores but if you can get to Costco, it’s the cheapest there!
Sprouted Buckwheat Flour - Buckwheat flour isn’t as popular as almond flour although many stores do sell it. If you don’t want to drive around looking for it, call a few stores ahead of time. Your local health food store should have for sure though! As I mentioned above, buckwheat is naturally gluten-free and grain-free. It is considered a seed as it comes from a flowering plant. It’s also much finer than almond flour.
Espresso Powder - I always like to add espresso powder to my cookies because it brings out the intensity of the chocolate. You can buy it or if you have a coffee grinder that has a superfine espresso setting on it, you can use that to make it.
Chocolate - I like to use a mix of chocolate chips and dark chocolate chunks for cookies. It adds a bit of dimensions and also flavour. You can use any kind of chocolate chips/chunks (dairy-free, sugar-free, vegan etc).
Sea Salt - Don’t forget to add the salt into the cookies because we need it when we are using unsalted butter. However, the flakey sea salt on top is totally optional! Recommended… but optional. I know not everyone likes the salty/sweet mix.
These cookies are so easy to make and they really hit the spot if you are craving cookies but are also gluten/grain-free. They store well in an air-tight container for 4-5 days or in the fridge for a long time! Of course, they are best when they are fresh out of the oven. I hope you enjoy them as much as I do!
GF Chocolate Chip Buckwheat Cookies
GF Chocolate Chip Buckwheat Cookies
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup pure maple syrup
- 1 egg, at room temperature
- 1 tsp pure vanilla extract
- 2 cups almond flour
- 3/4 cup sprouted buckwheat flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup chocolate chips, plus more for topping
- 1/3 cup dark chocolate chunks, plus more for topping
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl or stand mixer, beat the butter on high until light and fluffy. Add the maple syrup and vanilla and beat again until combined.
- Add the egg and mix until fully combined.
- To the same bowl, add the almond flour, buckwheat flour, baking soda and salt and mix until combined.
- Fold in the chocolate chips and chunks and then cover the dough and refrigerate while you preheat the oven.
- Preheat the oven to 350F.
- Using a large cookie scoop, scoop the dough onto the prepared baking sheet about 1" apart.
- Press additional chocolate chips and chunks into the tops of the cookies if desired. Then, bake them in the preheated oven for 10 minutes or until the tips are just barely golden.
- Smack the pan on the stove a couple times to let the cookies flatten and settle.
- Let them cool for 5-10 minutes on the baking sheet before removing them to a wire rack.
- Enjoy warm with a glass of nut milk!