Going gluten-free can be quite overwhelming and expensive! Instead of using the expensive mixes and GF alternatives in the store, we try to find things that are naturally gluten-free. However, I just couldn’t get my chocolate chip cookies to taste right with a gluten-free alternative. Then I learned that buckwheat isn’t really a wheat. Buckwheat is actually gluten-free!
These homemade gluten free cookies are moist, chewy, and delicious. I’m not a nut fan, although the boys love them, so I typically scoop 2 cookies for myself and then add the nuts – great for limiting how many I can eat too!
- 1⅛ cup of buckwheat flour (use light buckwheat flour for lighter more traditional looking cookies or add your choice of gluten free baking mix)
- ½ teaspoon baking soda
- 1 large egg
- ½ teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- ¾ cup brown sugar
- ½ teaspoon vanilla extract
- 1 cup or 6 ounces chocolate chips (gluten free)
- 1 cup chopped pecans (or nut of your choice) - optional
- Preheat oven to 375° F. Place parchment paper on to two large baking sheets or lightly oil.
- Combine dry ingredients: buckwheat flour, salt and baking soda. Set aside.
- In a large mixing bowl, combine egg and brown sugar. Beat with a mixer on high until light and fluffy. Add butter and beat on high until combined. Include the vanilla extract and beat briefly. Add the rest of the dry ingredients and mix until combined. Stir in chocolate chips and nuts (optional).
- Drop the dough, by the tablespoon, onto the cookie sheet. Bake for approximately 9-11 minutes or until cookies have a slightly soft middle and crispy edges. Remove from the oven and cool the cookies on a rack.
What is your favorite cookie recipe?
Join the newsletter
Subscribe to get our latest content by email.