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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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Dry:
Wet:

Directions

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

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

  • 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.

  • 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

212 calories; protein 2g 4% DV; carbohydrates 30.7g 10% DV; fat 10.4g 16% DV; cholesterol 23mg 8% DV; sodium 200.7mg 8% DV. Full Nutrition
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