Gluten free buckwheat choc chip cookies
With gluten allergies and intolerances becoming increasingly more prevalent, it is handy to have a tasty gluten free cookie recipe up your sleeve. This recipe uses buckwheat flour, which is naturally gluten free.
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125 grams butter
1 cup brown sugar, lightly packed
1 tsp vanilla extract
1 ¾ cups buckwheat flour
1 tsp baking powder
½ tsp salt
1 cup chocolate chips
Preheat oven to 180 degrees Celsius and line two large baking trays with baking paper.
Chop the butter into small cubes and place it into a medium sized mixing bowl. Add brown sugar and vanilla, then cream with an electric beater until light and fluffy. Lightly beat the egg, add it to the creamed butter and again beat with the electric beater until well combined.
Add the flour, baking powder and salt. Mix gently with wooden spoon. Add chocolate chips. and mix again until the choc chips are evenly mixed through the dough. Using a tablespoons of mixture, shape it into a ball and place on a lined baking tray. Allow room for spreading.
Bake in the oven for approx 8 - 10 minutes or until starting to turn golden. Allow the cookies to cool on the tray for 10 minutes before moving them to a wire rack. Store in an airtight container.