Gluten-Free Buckwheat Chocolate Chip Cookies recipe

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Ingredients

1 cup buckwheat flour
½ cup sweet sorghum flour
¼ cup tapioca starch
⅛ cup millet flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon xanthan gum
1 ½ cups brown sugar
¾ cup soft butter
1 egg
2 teaspoons gluten-free vanilla extract
1 tablespoon corn syrup
1 (12 ounce) package chocolate chips, or to taste

Nutrition Info

212.1 calories
carbohydrate: 30.7 g
cholesterol: 23 mg
fat: 10.4 g
fiber: 1.9 g
protein: 2 g
saturatedFat: 6.2 g
servingSize: -
sodium: 200.7 mg
sugar: 21.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.

  3. Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.

  4. Bake in the preheated oven until light golden brown, 6 to 8 minutes.

Recipe Yield

24 cookies

Recipe Note

Buckwheat is a sweeter, richer alternative to wheat flour. They are chewy, but still fluffy! They are also not like sand paper, like most gluten-free recipes, and easily modified. You may need to add an extra 1/4 cup of buckwheat flour if desired. Also dairy free.

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