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?
Gluten-Free Buckwheat Chocolate Chip Cookies
- 1-1/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup golden brown sugar
- 1/4 cup regular or low-fat plain yogurt
- 1 tablespoon vanilla extract
- 3/4 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
- 3/4 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.
Recipe NotesI like these cookies to be on the small side, but of course you can make your cookies any size you'd like to.
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!)