Gluten-Free Buckwheat Chocolate Chip Cookies

Buckwheat is a sweeter, richer alternative to wheat flour. They are chewy, but still fluffy! They are also not like sand paper, like most gluten-free recipes, and easily modified. You may need to add an extra 1/4 cup of buckwheat flour if desired. Also dairy free.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 212 Calories

Ingredients

• 1 egg
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 tablespoon corn syrup
• 1 teaspoon xanthan gum
• 2 teaspoons gluten-free vanilla extract
• 1 ½ cups brown sugar
• 1 cup buckwheat flour
• ¼ cup tapioca starch
• ½ cup sweet sorghum flour
• ⅛ cup millet flour
• ¾ cup soft butter
• 1 (12 ounce) package chocolate chips, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.

Step 3

Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.

Step 4

Bake in the preheated oven until light golden brown, 6 to 8 minutes.