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Buckwheat Chocolate Chip Cookies

by on January 14, 2015 in Cookies, Desserts January 14, 2015 CookiesDesserts
See post on La Casa de Sweets’s site!
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Level: Easy

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18
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Description

A moist, chewy grain- and gluten-free version of everyone’s favorite cookie!

Ingredients

  • 1 cup Buckwheat Flour
  • ½ teaspoons Baking Soda
  • 1 pinch Salt
  • 1 stick Unsalted Butter (or 1/2 Cup Coconut Oil), At Room Temperature
  • ½ cups Brown Sugar
  • 2 Tablespoons White Sugar
  • 1 whole Egg
  • 1 cup Chocolate Chips

Preparation

In a small bowl, whisk together buckwheat flour, baking soda and salt, and set aside.

Using a standing mixer, beat together butter (or coconut oil) and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and beat for an additional minute.

Reduce the speed to low and mix in flour mixture. Stir in chocolate chips, cover mixer bowl with plastic wrap, and refrigerate cookie dough for at least 1 hour (or overnight).

Once chilled, preheat the oven to 375°F and use a small cookie scoop to measure out 18 cookies onto 3 lined baking sheets. Leave about 2 inches between the cookies, since they will spread a bit in the oven.

Bake cookies at 375°F for 9–10 minutes, until cookies are golden brown. Remove from oven and let cookies cool on baking sheet for about 5 minutes before moving them to a cooling rack. Let cool slightly, and enjoy!

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