Buckwheat Chocolate Chip Cookies
Buckwheat Chocolate Chip Cookies are gluten-free, and 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
Equipment
Ingredients
- 1¼ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup golden brown sugar
- 2 tablespoons sour cream
- 1 tablespoon pure vanilla extract
- ¾ teaspoon salt
- 2 large eggs
- 1½ cups gluten-free 1-to-1 baking flour
- 1¼ cups buckwheat flour
- ½ teaspoon xanthan gum
- 1 teaspoon baking soda
- 2¾ cups semisweet chocolate chips
Instructions
- Set oven and prepare baking sheets. Preheat the oven to 350°F, and line two baking sheets with parchment paper. Set aside.
- Make batter. 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. Fold in the chocolate chips.
- Shape. 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. 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.
- Cool. Let them cool on the baking sheets for at least 15 minutes.
NOTES
I like these cookies to be on the small side, but of course you can make your cookies any size you'd like to.
Calorie count is only an estimate.
NUTRITION
Calories: 246kcal
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.