Go Back
+ servings
close up of broken Gluten-Free Buckwheat chocolate chip cookie

Buckwheat Chocolate Chip Cookies

Valentina K. Wein
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
5 from 4 votes
Prep Time 20 mins
Cook Time 8 mins
Cooling Time 15 mins
Total Time 43 mins
Course Dessert
Cuisine American
Servings 32
Calories 246 kcal

Ingredients
 
 

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.
Keywords gluten-free cookies, desserts for sharing, gluten-free desserts
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.