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Gluten-Free Buckwheat Chocolate Chip Cookies

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"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."
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40 m servings 212
Original recipe yields 24 servings (24 cookies)


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.
  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.
  4. Bake in the preheated oven until light golden brown, 6 to 8 minutes.


  • Cook's Note:
  • You can use honey or agave syrup in place of corn syrup.

Nutrition Facts

Per Serving: 212 calories; 10.4 30.7 2 23 201 Full nutrition

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