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.
- 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
- Line a large baking sheet with parchment paper or silicone mats.
- In a medium-sized bowl, sift together flour, baking soda, baking powder, and salt. Whisk to combine thoroughly. Set aside.
- 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.
- Add egg and vanilla. Whisk to combine at medium speed for about 1-2 minutes. Mixture will be lumpy.
- Add dry ingredient mixture and mix thoroughly.
- Fold chopped chocolate (or chocolate chips) into dough until fully incorporated.
- Cover bowl with plastic wrap and freeze dough, for at least 3 hours.
- 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.
- Preheat oven to 350°F.
- Remove from freezer, and rearrange the dough balls as needed, to maintain space in between each.
- Bake for about 10 minutes, or until the edges begin to crisp. Rotate the sheet pan halfway through baking.
- 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