Buckwheat Chocolate Chip Cookies (Gluten Free)

Buckwheat Chocolate Chip Cookies (Gluten Free) is a dessert that serves 12. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 229 calories, 3g of protein, and 15g of fat per serving. For 51 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 67 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Cooking Ala Mel requires liquid stevia, buckwheat flour, egg, and salt. Overall, this recipe earns a not so great spoonacular score of 20%. Buckwheat Chocolate Chip Cookies (Low Carb and Gluten Free), gluten free buckwheat chocolate cookies, and Gluten-Free Salted Double Chocolate Buckwheat Cookies are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350ºF, and line two baking sheets with parchment paper.In a medium bowl, stir the flour, salt, and baking soda together. Set aside.In the bowl of a stand mixer (or large bowl), cream the coconut oil and coconut sugar together, until light and fluffy. Stir in the liquid stevia, vanilla extract, and egg, mixing until well combined. Slowly mix in the flour mixture, stirring until just incorporated. Fold in the chocolate chips.Cover the bowl with plastic wrap, and chill the dough in the fridge for about 20 minutes (or overnight), until the dough is firm. Once chilled, scoop dough onto the prepared baking sheets, using a small cookie scoop. Scoop 2 mounds of dough for each cookie, and press them together. Place them about 3 inches apart, with 6 cookies on each baking sheet.Bake at 350ºF for 12-15 minutes, until golden around the edges. Allow to cool on the baking sheet for about 10 minutes before removing to a wire rack to cool. Store leftovers in an airtight container.

 

Step by step:

1. Preheat the oven to 350ºF, and line two baking sheets with parchment paper.In a medium bowl, stir the flour, salt, and baking soda together. Set aside.In the bowl of a stand mixer (or large bowl), cream the coconut oil and coconut sugar together, until light and fluffy. Stir in the liquid stevia, vanilla extract, and egg, mixing until well combined. Slowly mix in the flour mixture, stirring until just incorporated. Fold in the chocolate chips.Cover the bowl with plastic wrap, and chill the dough in the fridge for about 20 minutes (or overnight), until the dough is firm. Once chilled, scoop dough onto the prepared baking sheets, using a small cookie scoop. Scoop 2 mounds of dough for each cookie, and press them together.

2. Place them about 3 inches apart, with 6 cookies on each baking sheet.

3. Bake at 350ºF for 12-15 minutes, until golden around the edges. Allow to cool on the baking sheet for about 10 minutes before removing to a wire rack to cool. Store leftovers in an airtight container.

Nutrition Information:

covered percent of daily need