Buckwheat Chocolate Chip Cookies
Chewy, gooey, gluten and refined-sugar free!
Chocolate chip cookies are sacred. And everyone should have a good recipe up their sleeve. Easy to whip up, easy to impress. Chewy, gooey, with pools of chocolate and prominent toffee notes.
Good news - this recipe hits all those notes. And wait, there’s MORE! It’s also suitable for those of us avoiding gluten and/or refined sugar. Perfect for an anti-inflammatory diet, but also great for those of us who just want a darn good cookie to enjoy.
I use a 100% chocolate bar (to avoid any sneaky added sugars) which I chop up before adding to the cookie dough. I love using chopped chocolate in cookies because you benefit from having both the tiny flakes that really blend into the dough AND the larger shards, which melt and pool once baked. Coconut sugar brings out those toffee notes and complements the brown butter so beautifully - and buckwheat flour contributes a strong, nutty flavor.
This recipe is an adaptation of a chocolate chip cookie from The Bojon Gourmet, a blog that’s been so informative as I delve deeper into gluten-free baking. Do take a look at some of her other recipes for inspiration!
This recipe is a part of my 1:1 Detox Healing Programme - it’s one I’ve been returning to time and time again on my own detox journey, and one I’m so happy to share with you on your own journey. Check out my website for more information, as well as my Instagram where I’m dropping some of the foundational learnings I’ll be imparting onto you - and rest assured, you WILL be eating well, as I’m building out a nutrition plan to include plenty of delicious recipes (including LOTS of ferments!).
If you’ve suffered from chronic symptoms for too long with no clear answers nor resolutions, this programme is for you. It certainly made a huge impact on my life, and I’m so excited to guide others through this journey too!
I’ll be taking a limited number of clients starting in June - reach out if you want to book a discovery call to find out more and see if this could be for you!
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Buckwheat & Brown Butter Chocolate Chip Cookies
Ingredients:
115g salted butter
Vanilla extract or paste
125g coconut sugar
1 egg
75g sweet rice or cassava flour
50g buckwheat flour
1 tbsp tapioca flour
¼ teaspoon baking soda
150g 100% chocolate bar, chopped
Flaky sea salt
Instructions:
Brown the butter by melting it in a pan over medium heat. Watch it closely; it will start to foam as the milk solids separate from the water, then will quickly brown. Swirl as it does, to make sure the milk solids (which will sink to the bottom of the pan) don’t burn. Take off the heat once the smell is pleasantly nutty and the solids have browned but not burned!
Add the butter to a bowl with the coconut sugar and stir it in so that it cools more quickly. Let it sit and cool for 10 more minutes then add in the egg and the vanilla extract/paste until the mix is emulsified.
Sift the flours and baking soda into a separate bowl and whisk well together.
Stir the dry ingredients into the butter-sugar-egg mix with a wooden spoon until well combined. Then continue to stir vigorously for another minute to release the starches in the flours and ensure that lovely chewy texture!
Add the chopped chocolate and stir it in.
Let the dough rest for 30 minutes - 2 hours so the flours absorb the liquids and the butter firms up.
Preheat the oven to 190c/375f.
Weigh out 55g cookie balls and space them out over two cookies trays lined with baking parchment, with 2-3 inches in between each ball. Flatten each ball slightly, then top each cookie with flaky sea salt.
Bake for 7-10 minutes. Rotate the trays back to front and top to bottom after 5 minutes to ensure even baking.
The cookies will be ready once the edges are just baked and the middle is still puffy and soft to the touch. Yes, they’ll look underbaked but this is how you want them!
Pull the cookies with the parchment paper off of the tray and onto a cooling rack so the cookies stop baking. They will firm up as they cool. Tuck into them the second they’re at a tolerable temperature, after 5-10 minutes.
These will still be delicious at room temperature and will keep in a tupper ware for up to 5 days, if they last that long.
