I can honestly say that I have never met a person who doesn’t like chocolate chip cookies. I mean, I am sure that there are some of you out there, and that is perfectly OK! But with such an abundance of possible variations in texture, sweetness, flavor and nutrient combinations, what’s not to love?
A few years ago, after many failed attempts, I finally believed that I had perfected my basic chocolate chip cookie recipe. I knew that I had finally done something right because my boyfriend, Spencer, loved them, and my mother, one of my most helpful critics, was already asking when I would be making them again!
Fast forward to now. In hopes of managing some of my health issues, I have been eating gluten free, and replacing most gluten-filled grains such as wheat with gluten-free grains such as buckwheat, brown rice, quinoa, and millet.
Baking some of my old favorite recipes with gluten-free replacements has been a tricky, but always fun challenge. This is the fourth gluten-free chocolate chip cookie recipe attempt I have made. I am trying to achieve that rich, thick, soft and chewy, cookie that Spencer and I love, and I am definitely getting close with these! After all, my lovely roommate, Melanie, loved them!
- ¾ cup buckwheat flour
- ¾ cup gluten-free oat flour*
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup coconut oil or Spectrum shortening
- 1 cup unrefined brown sugar
- 2 tbsp honey or maple syrup
- 1 flax egg
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 2 oz. bittersweet chocolate bar, chopped into small chunks
- Line a large cookie sheet with parchment paper.
- Stir together flours, baking powder, baking soda, and salt in a medium-sized bowl.
- In a large bowl, use an electric mixer (can be done by hand) to beat together the coconut oil or shortening with the brown sugar and 2 tablespoons of liquid sweetener of choice, until the mixture is creamy. Beat in the egg and vanilla. Gently mix in the dry ingredients until a uniform dough is formed. Stir in the chocolate chips and chunks.
- Drop 1/4-cup portions of dough onto the cookie sheet, leaving at least a couple of inches in between each. Roll each portion into balls, then refrigerate, at least 30 minutes.
- Preheat oven to 375 degrees F. Position a rack in the center of the oven. Bake the cookies 12 to 15 minutes, until golden around the edges. Allow to cool for a few minutes, then dig in!
- *If you cannot find gluten-free oat flour, you can grind your own oats in a food processor or blender!
Excellent work, Christina. I remember you made a batch of these for me, and they were the most delicious chocolate chip cookies I ever ate, and that’s not an exaggeration. If you want to attach this article on an e-mail to me at the above address, I’ll run it on my blog. Keep up the good work. This page looks great.
Jack