After taking a full week off due to sickness (virus–> vertigo–> falling when standing–>no time for baking), I’ve spent the past few days making up for lost time in the kitchen. This new year, I’ve decided to go back to the basics when it comes to gluten/grain free baking. Something that’s been bothering me for a while now has been chocolate chip cookies. Sure, you can make gluten free chocolate chip cookies using any number of the great gf flours that are available out there, but I’ve been trying to come up with an even simpler version. Something that doesn’t involve 6 different kinds of flours, xanthan gum, or funny aftertastes. Enter buckwheat flour.
I’m ashamed to say I’ve never really given buckwheat much of a chance. I’ve just been ignoring it for the most part (oops). After doing a lot of research, I decided to give it a try. So I bought some buckwheat groats (funny word, hehe), used my handy NutriBullet to mill me some buckwheat flour, and voila! I had something to new to work with.
I decided to sub in the buckwheat flour 1:1 in my go-to chocolate chip cookie recipe. No other flours, no gums, just the buckwheat flour. The result? A perfectly moist, chewy on the inside, crunchy on the outside chocolate chip cookie. There’s no funny taste or texture in these at all. Like my kids said, they’re just regular chocolate chip cookies!
A gluten/grain free cookie that tastes like the original? Just pass me the almond milk…
Buckwheat Chocolate Chip Cookies
Makes 18 cookies
- 1 stick unsalted butter (or 1/2 cup coconut oil), at room temperature
- 1/2 cup brown sugar
- 2 tablespoons sugar
- 1 egg
- 1 cup buckwheat flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup chocolate chips
In a small bowl, whisk together the buckwheat flour, baking soda and salt, and set aside.
Using your standing mixer, beat together the butter (or coconut oil) and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the egg, and beat for an additional minute.
Reduce the speed to low, and mix in the flour mixture. Stir in the chocolate chips, cover the mixer bowl with plastic wrap, and refrigerate the cookie dough for at least 1 hour (or overnight).
Once chilled, preheat the oven to 375°, and use a small cookie scoop to measure out 18 cookies on to 3 lined baking sheets. Leave about 2 inches between the cookies, since they will spread a bit in the oven.
Bake the cookies at 375° for 9-10 minutes, until the cookies are golden brown. Remove from the oven, and let the cookies cool on the baking sheet for about 5 minutes before moving them to a cooling rack. Let cool slightly, and enjoy!