|Nutritional Guidelines (per serving)|
|Servings: 1-2 dozen cookies (15 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In place of wheat flour is naturally gluten-free light buckwheat flour. The name is deceiving. Buckwheat flour is not a cereal grain and does not contain wheat. It is actually a fruit seed closely related to rhubarb and thus a healthy grain substitute for those who are sensitive to wheat or other gluten grains.
Light buckwheat flour is made from hulled buckwheat - in other words, the seed has been ground after the hull has been removed. With the hull removed, light buckwheat flour will not have the dark specks you typically see in dark buckwheat flour. Light buckwheat flour also has a finer texture and thus ideal for gluten-free baking.
When purchasing buckwheat flour, be sure to confirm that the specific flour you are purchasing is not processed in a facility that also processes wheat.
Make this a chocolate mint chip cookie recipe by omitting the vanilla extract and adding one teaspoon of peppermint extract instead.
- 1 1/8 cup buckwheat flour (light)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup/1 stick butter (unsalted)
- 3/4 cup sugar (brown)
- 1/2 teaspoon vanilla extract (gluten-free, for chocolate mint chip cookies, use 1 teaspoon peppermint extract in place of vanilla extract)
- 1 large egg
- 1 cup/6 ounces chocolate chips (gluten-free)
- Optional: 1/2 cup chopped nuts
Preheat oven to 375 F / 190 C
Line 2 large baking sheets with parchment paper or light spray of cooking spray.
Combine dry ingredients in a medium bowl. Whisk to combine.
In a large mixing bowl, combine egg and sugar. Beat with an electric mixer on high until light and fluffy. Add butter and beat on high until combined. Add extract and beat briefly.
Add dry ingredients and mix until combined.
Stir in chocolate chips and nuts (optional).
For 1 dozen large cookies, use a 2 tablespoon (1/8 cup) ice cream scoop or drop heaping tablespoons of dough on prepared baking sheets.
For 2 dozen small cookies use a 1 tablespoon ice cream scoop or a rounded tablespoon.
Bake in preheated oven for 9 to 11 minutes or until cookies are crisp on edges and slightly soft in the middle. Cool on baking sheet.
- I used Pocono Mills Light Buckwheat Flour in this recipe with good results, but substitute your favorite gluten-free baking mix if you prefer.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Edited August 2016 by Stephanie Kirkos.