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:

1/2 tsp baking soda

1 1/4 cups buckwheat flour

1/2 cup coconut oil (or butter)

1/2 cup coconut sugar (or brown sugar)

1 cup dark chocolate chips

1 egg

1/4 tsp liquid stevia (or 1/4 cup more sugar)

1/2 tsp salt

1/2 tsp vanilla extract

Equipment:

baking paper

baking sheet

plastic wrap

stand mixer

bowl

oven

wire rack

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:

Quickview
228k Calories
3g Protein
14g Total Fat
23g Carbs
1% Health Score
Limit These
Calories
228k
11%

Fat
14g
22%

  Saturated Fat
12g
78%

Carbohydrates
23g
8%

  Sugar
9g
11%

Cholesterol
13mg
5%

Sodium
185mg
8%

Get Enough Of These
Protein
3g
7%

Manganese
0.28mg
14%

Magnesium
37mg
9%

Fiber
1g
7%

Phosphorus
68mg
7%

Zinc
0.97mg
6%

Calcium
52mg
5%

Potassium
172mg
5%

Vitamin B6
0.1mg
5%

Copper
0.09mg
5%

Vitamin B3
0.93mg
5%

Vitamin B1
0.07mg
5%

Iron
0.77mg
4%

Vitamin B2
0.07mg
4%

Selenium
2µg
4%

Folate
11µg
3%

Vitamin B5
0.22mg
2%

Vitamin E
0.32mg
2%

Vitamin K
2µg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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