Gluten-Free Buckwheat Chocolate Chip Cookies

Buckwheat is a sweeter, richer alternative to wheat flour. They are chewy, but still fluffy! They are also not like sand paper, like most gluten-free recipes, and easily modified. You may need to add an extra 1/4 cup of buckwheat flour if desired. Also dairy free.


Recipes · Desserts · Cookies · Chocolate Chip Cookie Recipes


Prep Time: 30 mins
Cook Time: 10 mins
Servings: 24
Total Time: 40 mins
Yield: 24 cookies

Ingredients

Ingredients List

  • 1 cup buckwheat flour

  • ½ cup sweet sorghum flour

  • ¼ cup tapioca starch

  • ⅛ cup millet flour

  • 2 teaspoons baking soda

  • 2 teaspoons baking powder

  • 1 teaspoon xanthan gum


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.

  3. Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.

  4. Bake in the preheated oven until light golden brown, 6 to 8 minutes.

Cook's Note:

You can use honey or agave syrup in place of corn syrup.


Nutrition Facts (per serving)

Nutrition Facts
212 Calories
10g Fat
31g Carbs
2g Protein


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