These cookies have something of a rustic vibe to me. You’ll have to try them to see what I mean. And believe me . . . you will want to try them because they’re crazy delicious — and not just “for a gluten-free cookie,” either. Just crazy delicious for a cookie!
I love the word “rustic.” When it’s used to describe something, it automatically makes me want it! That word alone transforms rough, uneven bread crust into the most delicious-sounding country bread. And when rustic is employed, even design imperfections like chipped paint immediately sound gorgeous.
If you’ve been following my recipes for a while, you know my eight-year-old son has Celiac Disease, and I’m always striving to make him the best possible baked goods without wheat. I tested this particular recipe four times before deeming it superb. It’s tried and true and whether you’re gluten-free or not, I’ll be surprised if you don’t add this delicious recipe to your baking repertoire!
Sweet, nutty, buttery, chocolaty! My oh my!
I find these beautiful Summer Lilacs rustic, too. Maybe because I see them all over Topanga Canyon — a rustic place in and of itself.
Have your seen the Friday Flowers Gallery yet?
- 1-1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup golden brown sugar
- ¼ cup regular or low-fat, plain yogurt
- 1 tablespoon vanilla extract
- ¾ teaspoon sea salt
- 1 large egg
- 1-1/2 cups brown rice flour
- 1-1/4 cups buckwheat flour
- 1-1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- ¾ cup almond meal
- 3 cups semisweet chocolate chips
- Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper. Set aside.
- In a medium-sized mixing bowl, combine the butter with the sugars, yogurt, vanilla and salt. Once it's completely smooth, add the egg and stir to combine thoroughly.
- Add the flours, xanthan gum, baking soda, and almond meal. Mix just until everything is incorporated evenly and there are no signs of dry flour left.
- Fold in the chocolate chips.
- Use two teaspoons or a 1-inch cookie scoop to shape the batter into balls. Place them on the parchment-lined baking sheets as you go, about two inches apart.
- Bake the cookies for about 7-1/2 to 8 minutes. They should be very soft when they are removed from the oven, and will firm a bit as they cool.
- Let them rest on the baking sheets for at least 10 minutes and then move them to a cooling rack or a large plate.
P.S. While Friday Flowers is one of my favorite aspects of my blog, I’m hopeful you remember that I’m in no way a botanist! I do my best to find out the name of every flower I present, usually asking my wild-flower-photographer dad for help. This time I did my own research, and I’m not 100% sure about this one, though I’m fairly confident. (Please don’t hesitate to correct me if you know I’m wrong!)