1 1/8cupof buckwheat flouruse light buckwheat flour for lighter more traditional looking cookies or add your choice of gluten free baking mix
½teaspoonbaking soda
1large egg
½teaspoonsalt
1stick1/2 cup unsalted butter
¾cupbrown sugar
½teaspoonvanilla extract
1cupor 6 ounces chocolate chipsgluten free
1cupchopped pecansor nut of your choice - optional
Instructions
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.