Buckwheat Chocolate Chip Cookies (GF)
Introducing the newest addition to the chocolate chip cookie world: Buckwheat Chocolate Chip Cookies!
As we know, I have a thing for buckwheat. I love its hearty, almost floral-y flavor and all the extra health benefits it provides (when compared to regular all-purpose flour). It was only a matter of time before I had to try using buckwheat in a classic chocolate chip cookie. As you might be able to tell, I didn’t actually use chocolate chips, I went with chopped dark chocolate, which was a perfect pairing with buckwheat. These cookies are gluten-free, crispy on the edges, soft in the center, with a lovely heartiness from the buckwheat, but don’t worry! They are still deliciously sweet and a little indulgent. Let’s make them!
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Ingredients
Buckwheat Chocolate Chip Cookies
- Unsalted butter
- Brown sugar
- Vanilla Extract
- Eggs
- Buckwheat flour
- Oat flour
- Flaxseed
- Salt and baking soda
- Chopped dark chocolate
I went with straight brown sugar in these cookies, as opposed to the usual combination of brown and white sugar. I thought the molasses from the brown sugar would be a nice compliment to the flavor of buckwheat. The chopped dark chocolate I used was my favorite Dark Chocolate Lovers bar from Trader Joe’s. I always pick up a bar when I’m there. It’s super dark, but smooth with a fruitiness that I adore. The dark chocolate also complimented buckwheat very well.
Equipment
Large mixing bowl (affiliate link): I know almost any classic chocolate chip cookie recipe you find will tell you that you should whisk the dry ingredients in a bowl and beat the butter and sugar in a different bowl. Once the butter and sugar is beaten and the eggs added, they will say to add the dry ingredients that you so carefully whisked together in a separate bowl. I almost never do this.
Electric mixer (affiliate link): I think I might use my electric hand mixer even more than my stand mixer. It’s easier to grab and works great for cookies!
Cookie scoop (affiliate link): I can’t believe how long I lived without a cookie scoop. It makes cookie making a breeze and it really helps you get evenly sized cookies.
Round cookie cutters (affiliate link): Yes, these are drop cookies and I’m not saying you will need these to cut out dough or anything like that but these can also be a tool to help you get those perfectly even shaped cookies. Just do the cookie scoot! After the cookies come out of the oven, place a round cutter that is larger that the around the cookie and gently scoot the cookie around within the circle. This helps round out any wonky edges. I like this set because it has every size you could ever want!
PrintBuckwheat Chocolate Chip Cookies
Chocolate chip cookies with a buckwheat twist. These cookies are chewy and not too sweet.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Cuisine: American
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 1/4 cup brown sugar (packed)
- 1 tsp vanilla extract
- 2 eggs (room temperature)
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup oat flour
- 1 1/2 cups buckwheat flour
- 1 tbsp ground flaxseed
- 1 1/2 cup chopped dark chocolate or chocolate chips (plus more for topping if desired)
Instructions
- Preheat oven to 375.
- In a small bowl, whisk together the buckwheat flour, oar flour, flax seed, salt and baking soda. Set aside.
- Beat butter and brown sugar with an electric mixer on high for 5 minutes until lightened in color.
- Add in eggs and vanilla and beat with the electric mixer until combined.
- Add the dry ingredients and beat again until combined. Stir in chocolate chips.
- Use a cookie scoop to drop 1 1/2 tbsp of dough on a parchment-lined baking sheet. You can place chocolate chips directly on each blob of dough if you want chocolate chips to be visible. Otherwise, you can skip this step.
- Bake for about 10-12 minutes, until the edges began to brown. Allow to cool for about 5 minutes on the baking sheet before transferring to a cooling rack.
- Sprinkle cookies with sea salt if desired.
Notes
Notes
Oat Flour – you don’t have to buy oat flour if you have plain oats on hand. Just throw them in a blend or food processor and pulse until fine.
Over rack position – where the cookie sheet is in the oven matters. If using two racks of the oven, rotate the sheets half-way through the cooking time for more even baking. I actually find that time on the bottom rack is more important for these cookies because it helps them get a sturdy base so they don’t collapse in the center when you pick them up!
