Buckwheat flour is the key to these Gluten-Free Chocolate Chip Cookies. You won't believe how amazingly delicious they are! And not just for being gluten-free -- rather, for just being a delicious cookie.
This recipe makes about 8 dozen small cookies / Serving size: about 3 cookies
Preheat the oven to 350°F, and line two baking sheets with parchment paper. Set aside.
In a medium-sized mixing bowl, combine the butter with the sugars, sour cream, vanilla and salt. Once it's completely smooth, add the egg and stir to combine thoroughly.
In a larger mixing bowl, combine the gluten-free flour, buckwheat flour, xanthan gum, and baking soda. Mix just until everything is incorporated evenly and there are no dry spots.
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, at least 2 inches apart.
Bake the cookies in the preheated 350°F oven for about 8 minutes. They should be 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 15 minutes.
I like these cookies to be on the small side, but of course you can make your cookies any size you'd like to.