These addictive gluten free chocolate cookies don't require any special ingredients. The buckwheat flour and cocoa powder give the cookies a great texture and they're full of rich chocolate flavor!
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Everyone needs chocolate cookies. Including the gluten-free peeps, and they should be easy to make with simple ingredients. These gluten free chocolate cookies are made with buckwheat flour and cocoa. And melted chocolate. And chocolate chips. That's triple chocolate if you're counting. I have your attention now?
These cookies have a little crunch on the outside, and they're soft on the inside. And they have secrets. The first secret is using eggs cold from the fridge. This means you don't have to refrigerate the dough and wait for an extra however-long before you can bake them.
The second secret is: putting the chocolate chips in the freezer! It helps in the same way as the cold eggs, by keeping the dough cold. But what it really does is keep the chocolate chips from melting too much so you get a nice chunk of chocolate surprise in every bite. And who wouldn't love that?
Ingredients
- Bittersweet chocolate: Choose high quality dark chocolate that is at least 60% cacao. I used Guittard, which you can find on Amazon and at Whole Foods. You could also use Ghirardelli dark chocolate chips.
- Buckwheat flour: Buckwheat flour has a nice fine texture, and gives great structure. It also adds a nuttiness to the batter that goes well with the chocolate.
- Unsweetened cocoa powder
- Baking soda
- Kosher salt
- Unsalted butter
- Dark brown sugar
- Vanilla extract
- Eggs
How to make them
Adapted from Nigella Lawson
Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
Weigh out 5 ounces of chocolate.
Place the remaining chocolate chips (about 1 cup) in the freezer. (There's that secret!)
Melt the chocolate in a bowl in the microwave.
In another bowl, mix together the buckwheat flour, cocoa, baking soda and salt until thoroughly combined.
Using a stand mixer with the paddle attachment, cream together the butter, vanilla, and brown sugar until it becomes caramely and fluffy, about 5 minutes. Scrape down the sides as needed.
If you prefer, or don't have a mixer, you can cream the butter and sugar by hand with a whisk or a wooden spoon.
Next beat in the cooled melted chocolate, then the eggs - cold and straight from the fridge - one by one. (There's that other secret!) Scrape down the sides of the bowl again and make sure everything is incorporated. The consistency will be kind of like wet cake batter.
Carefully beat in the dry ingredients on low speed until just incorporated. Then add the chocolate chips from the freezer and stir to combine.
Buckwheat flour is a very sturdy ingredient, so this dough will be thick and not as soft and scoopable as regular cookie dough. And when you add the frozen chocolate chips this factor increases.
Scoop cookies onto the parchment paper a couple of inches apart, they don't spread out too much. I like to use a small cookie scoop for these, it makes it easier since the dough is so thick and sturdy.
Place the remaining dough in the fridge for 10 minutes.
Bake the cookies for 10 minutes, then remove from the oven and leave on the cookie sheet for 10 more minutes. Transfer to a wire rack to finish cooling.
Once the first batch comes out of the oven, take the dough out of the fridge and scoop the remaining cookies onto the second parchment-lined sheet and bake/cool just as you did the first batch.
Tips
- Why am I making you weigh the chocolate? Because chocolate chips vary in size, or maybe you're chopping your own chocolate. Since the melted chocolate is a key ingredient in holding these cookies together, we need to be sure we've got it right! So I do recommend you get a kitchen scale. Once you have one, you'll find you use it all the time. I love my Escali kitchen scale. They come in all kinds of colors so you can match your kitchen decor!
- If you don't have a cookie scoop just use a spoon and scoop 'em out!
FAQ
Store cookies in an airtight container in a cool, dry place for up to four days.
Yes! Despite its name, buckwheat is not wheat at all. It's actually a seed from a fruit related to rhubarb, and completely gluten free!
Related Recipes
- Gluten Free Chocolate Chip Cookies are a classic reimagined.
- Gluten Free Peanut Butter Chocolate Chip Cookies exist because peanut butter + chocolate = perfection.
- Flourless Chocolate Cookies with Chocolate Chips and Hazelnuts are also dairy free!
Recipe
Gluten Free Triple Chocolate Buckwheat Cookies
Ingredients
- 11 oz bittersweet chocolate divided
- ¾ cup buckwheat flour
- 3 tablespoon unsweetened cocoa powder sifted
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoon softened unsalted butter
- ⅔ cup dark brown sugar
- 1 teaspoon vanilla
- 2 eggs cold from the fridge
Instructions
- Preheat the oven to 350 F. Line two cookie sheets with parchment paper. Place 6 oz (about 1 cup) of chocolate chips in the freezer.
- In a small glass bowl, melt the remaining 5 oz of chocolate in the microwave. Set aside to cool.
- In another bowl, mix together the buckwheat flour, cocoa, baking soda and salt until thoroughly combined.
- Next beat in the cooled melted chocolate, then the eggs - cold and straight from the fridge - one by one. Scrape down the sides of the bowl again and make sure everything is incorporated. The consistency will be kind of like wet cake batter.
- Carefully beat in the dry ingredients on low speed until just incorporated. Then add the chocolate chips from the freezer and stir to combine.
- Scoop cookies onto the parchment paper a couple of inches apart. Place the remaining dough in the fridge.
- Bake the cookies for 10 minutes, then remove from the oven and leave on the cookie sheet for 10 more minutes. Transfer to a wire rack to finish cooling.
- While the first batch cools on the cookie sheet, take the dough out of the fridge and scoop the remaining cookies onto the second parchment-lined sheet and bake/cool just as you did the first batch.
Notes
- This recipe has two secrets. Using eggs cold from the fridge means you don't have to refrigerate the dough and wait for an extra however-long before you can bake them. Secondly, placing the chocolate chips in the freezer keeps them from melting too much so you get a nice chunk of chocolate surprise in every bite.
- Choose high quality dark chocolate that is at least 60% cacao. I used Guittard, which you can find on Amazon and at Whole Foods. You could also use Ghirardelli dark chocolate chips.
- I like to use a cookie scoop for these. They keep their lovely domed shape - little balls of chocolate goodness. But a regular old teaspoon works just as well, too.
- Buckwheat flour is a very sturdy ingredient, so this dough will be thick and not as soft and scoopable as regular cookie dough. And when you add the frozen chocolate chips this factor increases. That's why the cookie scoop comes in handy.
- Why am I asking you to weigh your chocolate? Because the melted chocolate is a crucial part of the dough. Weighing it for accuracy will ensure the cookies come out right every time. I love my Escali kitchen scale. Once you have one you'll find you use it all the time. And they come in fun colors!
- This recipe was adapted from Nigella Lawson
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