Buckwheat chocolate cookies are delicious gluten-free treats made with nutritious buckwheat flour. Baking with buckwheat flour isn’t always straightforward. It has a distinctive, slightly bitter flavour that not everyone enjoys, absorbs more moisture than regular flour, and contains no gluten — making it suitable for those who avoid it. If you’re planning to bake with buckwheat flour, chocolate chip cookies are a great place to start. They’re a classic favourite, and in this version, they taste so good that most people won’t even notice the flour swap ;).
Makes: 15 large cookies.
Ingredients for the buckwheat chocolate cookies:
- 115 g butter
- 150 g light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- a pinch of salt
- 180 g buckwheat flour
- ½ teaspoon baking powder (use gluten-free if needed)
- ¼ teaspoon bicarbonate of soda
- 150 g dark chocolate chips or chopped dark chocolate
All ingredients should be at room temperature.
In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla extract and salt, mixing to combine. Add the egg and mix until incorporated. Add the buckwheat flour, baking powder and bicarbonate of soda, then mix until a sticky dough forms. Fold in the chocolate, reserving a small portion to sprinkle on top of the cookies.
Shape the dough into balls roughly the size of a walnut. Place them on a baking tray lined with baking parchment, leaving plenty of space between each — they will spread significantly during baking. No need to flatten them. Sprinkle the reserved chocolate over the tops.
Bake at 160°C for 14–16 minutes, or until the edges begin to brown. Leave to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Enjoy!
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