Gluten-Free Buckwheat Chocolate Chip Cookies Tasty Recipes

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Gluten-Free Buckwheat Chocolate Chip Cookies

"Buckwheat is a sweeter, richer alternative to wheat flour. They are chewy, but still fluffy! They are also not like sand paper, like most gluten-free recipes, and easily modified. You may need to add an extra 1/4 cup of buckwheat flour if desired. Also dairy free."

Ingredients :

• Dry:
• 1 cup buckwheat flour
• 1/2 cup sweet sorghum flour
• 1/4 cup tapioca starch
• 1/8 cup millet flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• Wet:
• 1 1/2 cups brown sugar
• 3/4 cup soft butter
• 1 egg
• 2 teaspoons gluten-free vanilla extract
• 1 tablespoon corn syrup
• 1 (12 ounce) package chocolate chips, or to taste

Instructions :

Prep : 30M	Cook : 24M	Ready in : 40M

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.
• Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.
• Bake in the preheated oven until light golden brown, 6 to 8 minutes.

Notes :

• You can use honey or agave syrup in place of corn syrup.

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