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Horizontal image of a chocolate chip cookie on a slate platter next to a glass of milk.

Buckwheat Chocolate Chip Cookies


  • Author: Katherine and Eddie D’Costa
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x

Description

Are you craving a rich and chewy treat that’s gluten free? Hearty buckwheat flour and dark chocolate chunks are combined to create these tasty cookies.


Ingredients

Scale
  • 1 1/2 cups light buckwheat flour
  • 1/2 teaspoon of baking soda
  • 1/2 baking powder
  • 1/4 teaspoon salt
  • 1/4 cup extra virgin coconut oil, melted and allowed to cool slightly
  • 1/4 cup unsalted butter, room temperature
  • 1 cup Sucanat unrefined cane sugar 
  • 1 large egg
  • 1 teaspoons gluten-free vanilla extract
  • 1 3.2-ounce bar of dark chocolate, chopped (preferably over 70% cocoa) or 5/8 cup dark or semisweet chocolate chips

Instructions

  1. Line a large baking sheet with parchment paper or silicone mats.
  2. In a medium-sized bowl, sift together flour, baking soda, baking powder, and salt. Whisk to combine thoroughly. Set aside.
  3. In another large bowl or the bowl of a stand mixer, beat the coconut oil, butter, and sugar together with a large whisk or whisk attachment at medium speed for about 3-4 minutes until sugar is fully incorporated.
  4. Add egg and vanilla. Whisk to combine at medium speed for about 1-2 minutes. Mixture will be lumpy.
  5. Add dry ingredient mixture and mix thoroughly.
  6. Fold chopped chocolate (or chocolate chips) into dough until fully incorporated.
  7. Cover bowl with plastic wrap and freeze dough, for at least 3 hours.
  8. Using a spoon or small ice cream scoop, portion 12 equally sized balls onto the prepared baking tray with at least 1 inch of space between each. Place back in the freezer for another hour. 
  9. Preheat oven to 350°F.
  10. Remove from freezer, and rearrange the dough balls as needed, to maintain space in between each.
  11. Bake for about 10 minutes, or until the edges begin to crisp. Rotate the sheet pan halfway through baking.
  12. Remove from oven and set aside for 5 minutes. Use a spatula to gently transfer the cookies from the baking sheet to a serving platter, or place on wire cooling racks to cool completely.
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: buckwheat, cookies, chocolate chip