Buckwheat Chocolate Chip Cookies
Buckwheat chocolate chip cookies are the perfect example of how gluten-free cookies can be just as chewy, rich, and satisfying as the classic version. Made with buckwheat flour, these cookies have a subtle nutty flavor, crisp edges, and soft centers that stay tender for days.
Servings: 12 cookies
Ingredients
- ½ cup unsalted butter melted, for dairy-free, use Smart Balance Butter
- ½ cup granulated sugar
- ⅓ cup packed brown sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1½ cups light buckwheat flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ¾ cup semi-sweet chocolate chips
Instructions
- In a large bowl, mix butter, granulated sugar, and brown sugar until combined.
- Add eggs and vanilla extract to the butter mixture and mix until well combined.
- Add buckwheat flour, baking soda, baking powder, and salt, and mix until just combined.
- Fold in chocolate chips until evenly distributed. Cover bowl with plastic wrap and refrigerate dough for 60 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop dough into 12 portions and roll into balls. Place on prepared baking sheets 2 inches apart.
- Bake for 10–12 minutes, until edges are set, but centers still look slightly underdone. Cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Nuts, cranberries, or white chocolate work well: Add 1/2 cup chopped walnuts, pecans, or dried cranberries along with the chocolate chips.
Nutrition
Serving: 1cookie | Calories: 246kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 163mg | Potassium: 168mg | Fiber: 2g | Sugar: 19g | Vitamin A: 264IU | Calcium: 28mg | Iron: 1mg