Description
Delicious gluten-free buckwheat chocolate chip cookies with a soft, chewy texture and rich semisweet chocolate chips. These cookies combine buckwheat and gluten-free baking flour for a wholesome twist on a classic favorite, perfect for those seeking a tasty, gluten-free treat.
Ingredients
Wet Ingredients
- 1¼ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup golden brown sugar
- 2 tablespoons sour cream
- 1 tablespoon pure vanilla extract
- 2 large eggs
Dry Ingredients
- 1½ cups gluten-free 1-to-1 baking flour
- 1¼ cups buckwheat flour
- ½ teaspoon xanthan gum
- 1 teaspoon baking soda
- ¾ teaspoon salt
Other
- 2¾ cups semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and set them aside for easy access once the dough is ready.
- Make the Batter. In a medium-size bowl, cream together the softened butter, granulated sugar, golden brown sugar, sour cream, vanilla extract, and salt until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to fully incorporate them. In a separate, larger bowl, whisk together the gluten-free baking flour, buckwheat flour, xanthan gum, and baking soda until evenly combined. Gradually add the dry ingredients to the wet ingredients and stir until just combined without overmixing. Finally, fold in the semisweet chocolate chips evenly throughout the batter.
- Shape the Cookies. Using two teaspoons or a 1-inch cookie scoop, portion the cookie dough into small balls. Place each ball on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading during baking.
- Bake the Cookies. Place the baking sheets in the preheated oven and bake the cookies at 350°F for about 8 minutes. They should look soft and slightly underbaked when removed, as they will firm up while cooling.
- Cool the Cookies. Allow the cookies to cool on the baking sheets for at least 15 minutes to set properly before transferring them to a wire rack or serving. This resting time ensures the perfect chewy texture.
Notes
- Make sure the butter is softened to room temperature for easier mixing and creamier texture.
- If you do not have xanthan gum, use a gluten-free flour blend that already contains a binder.
- Cookies may appear slightly underbaked when removed but will firm up during cooling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, ensure your gluten-free flour blend is nut-free and use chocolate chips free from cross-contamination.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
