Gluten-Free Buckwheat Chocolate Chip Cookies

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Average Rating: 5 | Rated By: 2 users

Buckwheat is a naturally gluten-free seed high in easily digestible protein, fiber, and a good source of amino acids. It also has more vitamins, minerals and antioxidants than most grains. This is why using buckwheat flour in baking is especially important when following a plant-based diet. Adding buckwheat flour to this chocolate chip cookie recipe makes this tasty cookie crispy on the outside and chewy on the inside. Now you can enjoy a nutritionally packed gluten-free chocolate chip cookie that you don’t have to feel guilty about

Ingredients

  • 1 cup GF buckwheat flour
  • 1 cup sweet sorghum flour
  • 1/2 cup arrowroot flour/starch
  • 1 1/2 tsp. xanthan gum
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. pure fine sea salt
  • 3/4 cup melted coconut oil
  • 1 cup coconut sugar
  • 2 large eggs or flax eggs for vegan option
  • 2 tsp. pure vanilla extract
  • 2 Tbsp. pure maple syrup
  • 1/4 cup dairy-free milk (coconut, soy, rice, almond)
  • 1 1/2 cups GF dark chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)
  • Instructions

  • In a medium bowl, whisk together buckwheat flour, sweet sorghum flour, tapioca starch, xanthan gum, baking soda and sea salt
  • In a large bowl, beat the coconut oil, coconut sugar, eggs/flax eggs and vanilla until creamy. Add maple syrup and milk and mix to combine
  • Add the dry ingredients a little bit at a time and mix until well blended
  • Stir in the chocolate chips and pecans or walnuts. Cover the bowl with plastic wrap and chill the dough for an hour


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