Buckwheat Chocolate Chip Cookies
Buckwheat flour makes these chocolate chip cookies
gluten-free and delicious.
Yeah, I know what you're thinking. Not another cookie recipe! Forget it. I've had it up to here with chocolate chips and melty, crunchy sweetness. Where are the rutabaga recipes, dagnabbit? What about parsnips? I've got a hankering for kale. A craving for beets. Turnips. Geesh. I want more jicama. Serve me some *bleeping* kohlrabi, already!
Sorry, Bubbe. Not today.
Buckwheat Chocolate Chip Cookies Recipe
Baking egg-free, butter-free and gluten-free can be tough, so if you- or an angel you love- are allergic to several of the top allergens, or simply GF/CF (and we all know, Babycakes, there's nothing simple about it!), just know--- I'm in the weird and rocky boat with you. Which is why I keep experimenting and tweaking. And if the butter eating glutenous In Crowd doesn't get it, I say, You know what, Cheese Breath? Just go eat your Twinkies, will ya?
Why buckwheat?
I wanted to make a chocolate chip cookie with my new favorite gluten-free flour. Even though it's more of a fruit (the rhubarb family) than a grain, buckwheat is higher in protein and fiber than typical gluten-free flours. And- as another plus- it has no tinny beany aftertaste like the legume flours many folks turn to for boosting nutrition (as luck would have it, I'm allergic to legumes, anyway).
The "fat" choice.
Through all my gluten-free, dairy-free, egg-free cookie experiments I have come to favor Spectrum Organic Shortening as my baking "fat" of choice. It somehow (I'm no scientist) gives the cookies a better structure. And they're way less oily (than when I use oil).
So there ya have it. Try these. Go ahead.
You'll need-
Dry ingredients:
1 cup buckwheat flour
1 cup rice or sorghum flour (or a mix of both)
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon sea salt
"Wet" mix ingredients:
1 cup Spectrum Organic Shortening
1 1/2 cups organic light brown sugar, packed (I'm trying agave instead, next; if you do- leave a note!)
1 tablespoon yummy vanilla
1 tablespoon honey (or agave nectar to keep it vegan)*
Ener-G Egg Replacer for 2 eggs- of if you prefer eggs, use 2 happy free-range organic huevos
Add ins::
2-5 tablespoons vanilla rice or hemp milk, as needed
1 10-oz bag of allergen-free semi-sweet chocolate chips
1/2 cup chopped nuts, coconut, or chopped dried fruit, if desired
In a large mixing bowl whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt.
In a separate bowl, beat the Spectrum shortening, brown sugar and vanilla until smooth.
Add in the eggs or egg replacer and beat to combine.
Add the dry ingredients a little at a time and beat to combine- until a dough forms- adding a tablespoon of vanilla rice milk at a time to achieve a soft but sturdy dough.
Add the chocolate chips and any additional add-ins and beat by hand.
Cover and chill the dough for an hour.
Check your e-mail, sip your tea. Twitter.
Preheat the oven to 350 degrees F. Note for baking sheet: I use an Exopat liner on my baking sheet; but you could also line a baking sheet with parchment paper.
Scoop tablespoons of dough and form them into twenty balls; place them on the lined cookie sheet, about two inches apart. Press down on the dough balls ever so slightly, but keep a slightly mounded shape- not too flat.
Bake in the center of a pre-heated oven for 12 to 15 minutes, until the cookies are firm. Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp as they cool.
This recipe makes 20 large cookies. For some reason, the larger size bakes up better than smaller- crispy good on the outside and tender-chewy in the middle.
Note* My latest batch of these cookies: I added a tablespoon of honey and it boosted flavor and texture to a new level. Honey- and vegan raw agave nectar- act as a humectant. Try adding a tablespoon to your baking recipes.
Not quite the chocolate chip cookie recipe you were looking for?
Try these recipes-- one is vegan (egg-free and dairy-free) and all are gluten-free:
Try these recipes-- one is vegan (egg-free and dairy-free) and all are gluten-free:
Vegan Chocolate Chip Cookies & Vanilla Brownies
Chocolate Chip Cookie Squares
67 comments:
Hey, Karina, These cookies look great. I am a big fan of buckwheat, so I will be trying these out. I too was in the mood for chocolate chip cookies this weekend, but I made mine with teff flour. Now I am a teff fan too!
Karen, herself
herselfgluten-free.blogspot.com
I love buckwheat also. I will definitely try these, if I can find sorghum flour, I have yet to find it. sigh...
ROTFL...TURNIPS??? Girl I could live on cookies! Keep 'em comin'! The other day I kept eating those darned cookies (that I made for my daughter- who got 3) and I had to remind myself that allergen free does NOT mean calorie free.
PS: to pooh bear, shipping is rediculous but you can order sorghum (and just about anything else you can think of) online at allergygrocer.com
These look great Karina, but you really have to slow down- I never have time to try out any of your ideas!
I love buckwheat also, I am glad you can have more variety with your ingredients, that's always helpful. I also love kale and turnips, so when you get around to those, I'll be looking forward to it too :)
Love buckwheat flour as well-has a natural sweet taste and what a great way to make cookies "healthy." Can't wait to try~
I have been looking at your blog. All I can say is OH MY LORD!!! You must be an extraordinary cook. I found out I had celiac sprue last year and have no inkling to cook at all. You are indeed talented!!
Thank you for your amazing recipes!!!
Hi Karen! I've never baked with teff. I've only tried the dark and light teff wraps- which tasted so funky I tossed them. Hmmm...
Hey I'm Pooh Bear! You can make this recipe with rice flour instead of sorghum (I did)- as long as you're not allergic to rice, that is. ;)
Hi FoodAllergyMom! Turnips = ick. :) So glad you and your daughter like the cookies. And no, gluten-free doesn't mean calorie free, does it? Yikes.
Gluten Free Mom- Hope you like them. I love the nutty buckwheat taste.
Heya Cindy- Thanks and hope you give them a try. They're yummy. Way yummier than turnips and kale [face scrunched]. ;)
Hi Nellie! Thanks so much for your kind words- and enthusiasm! :) Visit again soon.
Karina
Mmmmmm! I love cookies too! I have been in such a cookie loving mood lately (not really great for my waist line... but ya know!) I have about 5 recipes I want to make right now! This being one of them! I have a buckwheat flour I had no idea what to do with!
I say who wants vegetables when you can have cookies! Can't we declare chocolate a vegetable. It does have antioxidants right? I would love to try cookies with buckwheat.
Oh darn, another cookie recipe ;)
These look great! I have some buckwheat that I've been meaning to use, so once I get through my current batch of cookies, I will certainly be making these.
I'm a big fan of Spectrum Organic Shortening, too. It somehow seems "lighter" than the typical shortening.
I'm about to give these a shot, replacing the sugar with agave nectar, for the low GI. I've made your quinoa breakfast cake (modified to avoid the sugar) about 6 times in the past 2 months, and we need to change it up a little ;) wish me luck! Your recipes are awesome, Karina!
these look really Yummy! I've been craving cookies too!!!
Yum!
Who needs Kohlrabi, when you can have chocolate! ;-)
Blessings,
Linda
http://nickersandinkblog.blogspot.com
http://themanepoint.blogspot.com
http://practicallyathome.blogspot.com
Hi Karina,
I am so thrilled at this recipe, I can't wait to try it. My son will be so thrilled!
I'm a little confused about the tapioca starch. I don't see that as a product from Bob's Red Mill. My Google search had some sites saying it is the same as tapioca flour and others say to use arrowroot (both of which I have). Can I use either of those products? If so, do I use the same amount? (if you can't tell, I'm new here)
Thanks so much!
Suzanne
I've never used buckwheat flour, the cookies look good. I found my baking ways got a little lazy after I went gluten-free. I just don't eat as many baked goods anymore. Your blog is great, lots of ideas to jump start my baking blahs:)
Hi Carrie! I love buckwheat flour in cookies, waffles, pancakes... It's nutty and best used in a combo with a lighter flour. Hope you like it!
Gluti Girl- I have often said- isn't chocolate a vegetable? ;) It's a bean, right?
Good Eatah- Thanks for the smile. And yeah- Spectrum is fluffy. ;)
Hi Intuitive- Thanks! Glad you like the quinoa cake. I bet you'd like these. I imagine they'd work with agave. Let us know!
Jenny- Must be in the air!
In-nickers- Exactly! ;)
Hi Suzanne- Bob's doesn't have it? Maybe it does say flour- tapioca flour is a starch. If Bob's package says flour then go for it. It's the same thing.
Most "starches" can be interchanged in recipes- tapioca, cornstarch, potato starch will all work- but have slightly different flavor. Not really noticeable. Tapioca adds chewiness.
Bookbabie- I hear ya. I go through phases. Sometimes I don't bake a thing for weeks. Then- I get the bug. Blame it on the moon.
Karina
hey, those look better than the cookies I make!!!
Karina,
The market for gluten-free recipes is growing as more and more people are finally diagnosed. I was diagnosed in the 90's and my patients are often surprised to learn about gluten intolerance when they see me for their IBS symptoms. Thanks for the great recipes. I hope you don't mind if your blog is linked from the public charity Innate Health Foundation IHFWiki (a wiki providing the food allergy/intolerance community with info on recipes, restaurants, etc.).
when can you come to nyc and have a goddess bakeathon?! ;-) these look wonderful karina, thank you!
So very happy to find this recipie. I just did a post on my awful woes with gluten free chocolate chip cookies! I wonder if you can tell me about the egg subsitutes. When I look at them in the store they still have egg listed as an ingredient. So, I am not sure if I can use them. I am confused :(
Dear Sondra,
Egg substitutes may not be the same as an egg replacer.
Liquid egg subs (found in mainstream grocery stores) are basically flavored egg whites; and these products are for folks avoiding the fat and/or cholesterol in eggs.
What I use::
Ener-G Egg Replacer is a leavening replacement for those allergic to eggs (like me). You can find it at Whole Foods and many health food stores. Or on-line.
Bottom line- if you are allergic to eggs, you should not use a low fat egg sub. Find an egg-free egg replacer, such as Ener-G Egg replacer.
Take care!
Karina
Wow! These are unbelievable...soft with a little crunch. So so good.
I'd choose a nickname but I don't know how to enter it. Anonymous will have to suffice.
I have a question ... it may seem silly, but it is an honest one. I have a bag of buckwheat groats that I don't really want to eat as groats. (They didn't cook up very nicely!) I'm not sure what makes them groats, but do you think I could mill them and make them into buckwheat flour?
Hi Anonymous- When looking at the comment form, click on the choice that says: Name/URL and a field of entry will appear.
I imagine you might be able to mill the groats, but I have never done so. I just buy the flour. The question would be- to toast the groats first? Or mill them as is. You might need to research that.
Buckwheat groats are lovely pan toasted, then cooked in broth (like rice or quinoa). Add chopped onion and parsley; toss with cooked pasta and mushrooms- you name it.
If you want some ideas on how to use the groats in cooking- soups, polenta etc, look up "kasha" recipes.
Karina
Is it just my internet or is anyone else not seeing some of the pictures on the pages. I loved to see the pics. They look so yummy.
Anon- I think Blogger was doing some behind-the-scenes maintenance. It should be good now. Try "refreshing" your browser (click on reload the page).
Karina
Hi Karina,
I'm still visiting you! :)
I was wondering whether you considered using coconut oil (which is semi-solid) as the fat in this recipe and what your experiences have been with coconut oil. I've used it in a few recipes, but haven't baked with it yet.
Also, I was wondering whether you had created a buckwheat-based pancake mix for yourself. Personally, I use about 1/2 buckwheat and 1/2 Pamela's mix, dairy-free milk, 2 eggs, a bit of oil, and maybe a sprinkle of salt. These are awesome with a bit of sweetener-free strawberry jam (and cream cheese, if you weren't dairy-intolerant).
Take care!
Hi ~M! I'm glad you're visiting me again today. ;)
Personally, I don't care for coconut oil in baking; it dominates the flavor of the end product, and the mouth feel is quite oily- to me.
My current favorite fat in baking is Spectrum Organic Shortening. The semi-solidness seems to give a fluffy light structure to the batters/dough that is less oily than using vegetable oil; and in my opinion, less oily than coconut oil.
Of course- this is my personal preference. You'll need to make up your own mind, trusting your own taste buds. ;)
I do make buckwheat pancakes and waffles and have been experimenting with flour ratios (I can no longer use eggs or buttermilk, so Pamela's is out, unfortunately- but glad you've come up with a mix you enjoy!).
When Alex was here he made the best banana waffles for Jess and I. Amazing. I really will have to get him to share his recipe. So light and crispy!
xoxo
Karina
You have saved my anniversary! We have been married 10 years. DH was recently diagnosed with Celiac. We think he is lactose intolerant too. Our family is currently avoiding gluten, dairy, eggs and nuts. Finding a dessert is challenging. We were going to dip fruit in chocolate (still might), but I wanted to make something. These cookies fit the bill! Thanks!They taste awesome.
This recipe is AWESOME! The best chocolate chip cookie recipe ever. Better than Toll House. Even the people in my house who aren't gfcf think it's better than any other chocolate chip cookie recipe. Thanks Karina!
Dear Karina
Thank you very much for your wonderfull blog - you are an inspiration!
My son is allergic to xanatan gum - do you have any ideas as to what I can use instead?
And shortening... what is that, and do you know of a shop that will ship overseas (Denmark)?
Reading about gluten in a blog which says "Buckwheat is the a seed of herb but not a fruit and not related to wheat and is gluten-free and is safe for celiacs" Thank you for the recipe.
These are great! I tried them with 1 c. of honey instead of the brown sugar. We can't do rice flour so I had some amaranth flour on hand and used that instead. I added dates and chocolate chips and baked them at 325 to compensate for the browning with the honey. They were really good. I'm serving them for company tonight so we'll see how they go over! Thanks!
A friend ust sent me a link to your blog. I have been GF/DF/Soy Free, Tree Nut Free/ Bean Free for 10 months now since my son has allergies (I breastfeed). Need to have myself tested so I don't add back items I am allergic to once he is weaned. We will probably remain GF anyway, as I believe it is a healthier lifestyle.
Anyway, have you used agave in the buckwheat choc chip cookies, and if so, how much did you use? I am trying to reduce the sugar in my diet and want to start baking with agave when possible.
Thanks for the wonderful recipes.
Anon and Keala- Thank you both! I'm so glad you like these- one of my favorites. ;)
Hi Dawn- First, instead of xanthan gum you could use guar gum, or even a teaspoon or two of arrowroot starch (or tapioca starch mixed with a little water). If you can do eggs, add an egg white.
Shortening is a solid palm fat- like butter or lard. If you don't have it, you could use light olive oil. But it might make cookies thinner.
Weight Loss- Thanks for stopping by!
Linds- Awesome- glad the honey worked for you! I may try it, too. Thanks for letting us know.
Amy- I've used agave in chocolate chip cookies- yes. They turn out more cake-like and soft. But good. I'd start with 1/2 to 3/4 cup.
You might try lowering the temperature to 325 degrees F, too.
Stop back and let us know how you make out.
Thanks, everyone!
Karina
Hi! I am a reader from Hong Kong and love your site!
I have replaced 1 cup of rice flour with 1/4 cup of sunflower seed, 1/4 cup of flax seed and 1/2 cup of pumpkin seed.And also used honey instead. It came out lovely! Even non GFCF eater like me loves it. I hope I won't finished them off before my son gets home.
Made these with cinnamon instead of vanilla... was a great flavour combo!
these have been handpicked by the little boys in the house as a favorite of santas and will be made for baking day next week....thanks!!!!
oh and by the by if anyone is looking for gf flours and is in toronto there is an amazing place that if they are celiac won't work but if they are avoiding or have intolerance will.....we just got 20 pounds each of sorghum, buckwheat and brown rice flour...yahoo!
Having not had a very good taste experience with garbanzo bean and fava bean flours....I was really leary of trying this recipe. However, for the sake of my eight year old son, who is allergic to ALL common grains except for oats, I decided to take a big gulp of air and try it. The result? They are the best cookies I have ever made/tasted! Even my picky nine year old daughter who loves only junk food kept begging for them all weekend. My husband being skeptical as well, was really happy with how they turned out also. In addition to the cookies I also used to the sorghum and buckwheat flours to make bread in my bread maker. Again, I was surprised at the consistency of the flour. I think that this flour holds together better than the others. Next on my list is to try these flours in brownies and as a cake. My son's birthday is coming up and I want him to have a nice birthday cake that is ok for him to eat.
Now, back to the cookies. My only modification to the recipe was that I used Arrowroot flour instead of the tapioca. Since I had never used the recipe before, I can't give you a comparison but the cookies did still turn out great.
Karina,
Just want to let you know that I made these 2 days ago with my girls. They were fun to make and the dough was delicious and they cooked perfectly and they won't stop asking me for chocolate chip cookies! I actually froze a lot of the dough for future treats (or for my late-night snacking. hee hee)
I love your buckwheat/sorghum/tapioca mix -- it makes me feel like the cookies are kind of healthy. :)
Thanks so much for your recipes. They are a godsend.
I did it. They taste great. Its not hard to eat healthier if you try. thanks for the recipe
Thanks SuperPanda- Interesting changes. Glad you liked these.
Anon- Love the idea of cinnamon. Yum.
Violicious- Hope these were well received. ;)
Wendy- I agree- I don't care for the bean flours at all (and luckily I'm allergic, anyway). Buckwheat is nice- a soft, nutty flour. And it's actually not a grain. I love it- and am baking with it a LOT.
Arrowroot is fine instead of tapioca. Both help give the batter some binding.
Alison- Yes! Love it. This new gluten-free blend is tasty, isn't it? Glad you like it, too. Thanks.
Vending- Excellent. Thanks for stopping by.
Take care!
Karina
I baked these for a friend of mine that can't have gluten, casin or soy in her diet.... I was pleased to see how the structure of the cookie was so AWESOME! Really beautiful... HOWEVER - I guess I found out that I am NOT a fan of buckwheat flour. The after taste RUINS it for me.... my picky 5 year old daughter actually loves the cookie - (huge surprise to me). I'm wondering if they will turn out just as well with some other gluten free flour.
Hi Karina--
I think I have to agree w/Rachel--I SO wanted to like these but realize I don't like the buckwheat aftertaste. I'm assuming it's the buckwheat, at least! I think I'll try replacing it w/millet flour and see how that'd be, b/c otherwise they were delish. I aded chopped macadamias--yum. I'd also like to use less sugar...we'll see.
I wanted to note that the taste of buckwheat seems to vary a lot by brand. I used to use Bob's Red Mill buckwheat flour, which is darker and more pronounced. Now, I use Arrowhead Mills buckwheat flour, which is much lighter and better for pancakes (and I'd guess baking). Mike of Gluten-free Blog recommends Birkett Mills buckwheat flour for his buckwheat chocolate chip cookies.
Rachel- As Michelle mentioned, I wonder if it's the brand of buckwheat flour you're using?
I use Arrowhead Mills- it is light and nutty.
That said, I think some millet could work- I might try half millet and half sorghum.
I have several other chocolate chip bar and cookie variations- without buckwheat; give those recipes a look and see if their ingredients suit you better.
Hi ~M- Yes, I use the Arrowhead Mills buckwheat flour, too. I'll add that note into the post because these cookies ar fabulous.
Thanks!
Karina
These are amazing! Thank you! I so appreciate all your experimenting and time. One of the best gluten free cookies I have had. Will try agave next time not sure how it will turn out. will let you know. Again thank you!
I made these the other day and they were delicious. Definitely in the category of gf baked goods I would eat even if I wasn't gf. One thing, I found them really sweet, even after leaving out half cup of sugar. Next time I will probably cut it down to only half a cup.
Your food blog has helped me learn to love cooking. Seriously! I've been baking up a storm. One of my co-workers just discovered he's gluten intolerant, so I've begun bringing him baked goods. I remember how it felt not being able to eat normal food stuffs and longing for someone to bring me gluten free goodies. Now I'm taking charge and making it for myself! Thanks!
(These cookies are great with Agave Nectar as opposed to brown sugar by the way)
~Crystal~
Me again!
I'm having no luck with finding Spectrum organic shortening, the only shortening we Aussies seem to have is a mix of soya bean lecithin and hydrogenated coconut oil. That is way more fat than palm oil I'm guessing.
Big sigh. Shall give it a go but work harder at gym come monday...
Thanx for the molasses info, I did as you suggested, using only one tbs in the Pumpkin Berry Muffins and using the rest maple syrup. Yum. And your pumpkin raisin (I used currants as had no raisins) bundt cake?...oh yeah! My family thank you again.
Hi! Just found your site and love it! Made your v. pumpkin pie for family dinner. Those that usually have to skip the pie due to allergies were thrilled and pie was devoured!
I'm among growing number of food allergians and was wondering if you might suggest an alternative to vanilla? Yep, I'm allergic to it. Thanks, and can't wait to try your other recipes.
Jade- I'm actually going to experiment with using light olive oil in this recipe. Stay tuned.
Mighty Mouse- So you are allergic to orchids? Vanilla bean? Ask your doctor about artificial vanilla flavor called Vanillin.
If you don't want to go the artificial route, can you do peppermint or almond extract? These cookies are fab with peppermint. Use only 1 teaspoon.
In some recipes, like cakes and muffins using rum would work.
But if you want to keep it simple, rely on a tablespoon of honey or agave to give the batter a golden flavor.
And maybe add a small pinch of nutmeg.
xox
Karina
I'm very impressed with your speedy reply. Yes, I'm allergic to vanilla bean from the orchid family and unfortunately almond too, but your other suggestions sound great and I'm looking forward to trying them out.
Aside from your recipes, thanks for your great sense of humor too. Many of your intros. have had me laughing, reminding me that I'm not alone in my new journey with multiple food allergies.
Thank you for sharing and caring.
Hey Karina,
Thanks for the recipe! I made a double batched of these for a party and they came out great, people loves them, didn't even notice they were gf. I used half the amount of sugar for two batched. Then I made half double chocolate chip using cocoa powder. Then I sandwiched vanilla ice cream between two cookies and froze them. I found it best to let the ice cream thaw a bit depending on the type of ice cream, then spoon and press onto one cookie, then press the top cookie on top. Yum, nothing better that homemade ice cream sandwiches. They were a hit! Thanks for all your recipes.
Hey Karina,
How can I thank thee, let me count the number of ...... cookies. They were just so yummy! My son who is not even gfcf liked them loved them and my daughter who is the gfcf one couldn't believe that she is allowed to eat the same cookies as her brother (for once). Thank you so much. You don't know what you have done for my children.
Simply amazing cookies! I cut the brown sugar to 1 cup after reading the comments here, and used real eggs. Such a wonderful recipe, thanks so much!
We were dying for some chocolate chip cookies and decided to give these a try. We followed all the instructions perfectly with one exception. We didn't have any Spectrum in the house so we used 1/2 cup of applesauce and 1/2 cup vegetable oil. The cookies came out like little puffy cakes. They were really yummy but definitely not dense and crispy like a cookie. Do you think it was the substitutions and what is your advice if we can't use the Spectrum shortening? We're trying to watch our weight and each cookie is 200 calories so we're trying to keep that in mind as well.
Mmmmmm....best chocolate chip cookie recipe I have ever tried...yum but instead of using 1 cup buckwheat I used ½ cup quinoa flour and ½ cup brown rice flour since I didn't have the buckwheat and I have been wanting to use the quinoa flour for a while. They came out amazing they tasted just like the real thing a little crispy (I think from the quinoa) but soft at the same time I also used the brown sugar since most chocolate chip cookie recipes use it, the TBS honey, and I didn't put the recommended amount of chocolate chips since I’ve tried that amount before and its way too overpowering I put about less than half of the recommended amount and they were perfect. Thank you!!! This is definitely my chocolate chip cookie recipe from now on: D
If this is you, uninspired in the desert, then I for one, can not wait for you to get to LA!! Thanks for this awesome recipe!! I ended up having to use quinoa flour (at the last minute I discovered I was out of buckwheat) and they were great!
Once again, you have rocked the GF kitchen!
I am also nursing a baby with lots of allergies. Not sure if she can have buckwheat; she can't have xanthan gum. I made this recipe with the following changes: 1/2 c coconut flour and corresponding extra 1/2 c rice milk, 3/4 cup sorghum, 3/4 cup rice flour, half chocolate chips and half dried cherries, and subbed guar gum for the xanthan gum and maple syrup for honey (we were out of honey after I already started baking). Sounds like a lot of changes now that I am typing. I did not have parchment paper, so put cookies in oven when it was up to 315 and let it go the rest of the way to 350 and finish. It was my first try at baking GF/CF and the cookies are GREAT.
These are amazing!!! No one would ever no that they are allergy friendly. This is my first wheat-free cookie and it was great!
This is my first gluten-free baking attempt and I think it went well! The cookies smell wonderful, the dough tasted good, the first round came out of the oven and were perfectly browned all over. I'm impressed.
I didn't have buckwheat flour so I used 2/3 cup each rice, sorghum, and quinoa flours.
Yay! (mine made 40 cookies instead of 20 even though I scooped with a tablespoon. It's a mystery.)
Can't wait to make these... just one question: any specific kind of rice flour? I typically grind my own flour--should I use white rice? brown rice? sushi rice? Thank you!
Tracy- I use sorghum flour when I make this recipe but I offered rice flour as a sub for those who find it difficult to buy sorghum flour. I personally would prefer using a fine brown rice flour- if I had to choose. I'd be concerned sushi rice flour might be too sticky. And white rice flour might be too gritty.
What do you think- based on your rice milling expertise?
Karina
I just made these and they are yummy! Crisp on the edges and just slightly soft in the center. I adjusted the recipe, I didn't end up needing any liquid (rice or hemp milk), maybe due to moisture here? I used 2 eggs instead of egg replacer. The buckwheat and sorghum really give it a nice texture, I am pleased. Also used the 1 Tbls honey as suggested. I was too lazy to refrigerate an hour, and as a result the cookies spread together, so next batch I just baked smaller cookies and they are fine, a little flat and crisp edges but I like them that way! Even the dough tastes like the real thing!
I almost cried when I tasted these. I didn't think I'd ever be able to have one of these ever again. No one believes these are gluten-free. You are my GF saviour. Thank you for everything.
These are like the 4th or 5th REcipe of yours i have tried and Simply LOVED! Are you going to be Publishing a cookbook anytime? I'd love to have all these Recipes/pictures together in one book. I know my Printer would Thank you :)
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xox
Karina