Gluten Free Dairy Free Chocolate Chip Cookie Recipe

Recipe: Meredith’s Crispy Buckwheat Chocolate Chip Cookies (Gluten Free)

The holidays are “over” but you’re an adult and you do what you want! Make cookies!

I was holding off posting this recipe because I don’t have great photos but you know what, this recipe is too good to keep to myself, so here ya go. I’m not a professional recipe developer but I’ve been making this recipe for a while and it works for me! Thank you so much to Cooking Ala Mel for the original recipe this one is based off of.

For those of you who follow a grain-free/paleo diet, check out what Mark Sisson has to say about buckwheat. Basically he says it’s a no-no but lots of 80/20 primal people still eat it on rare occasion.

organic gluten free buckwheat flour

Meredith’s Crispy Buckwheat Chocolate Chip Cookies (Gluten free! Easy option for dairy free!)

You’ll need >>> 

  • 1 cup organic buckwheat flour
  • 1/4 cup almond meal/flour
  • 1 tbsp coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup coconut oil
  • ¼ cup grassfed butter (to make dairy-free, omit this ingredient and use ½ cup total coconut oil)
  • 3/4 cup coconut sugar (or brown sugar, or unbleached organic sugar)
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup dairy- and soy-free chocolate chips (I typically add ½ cup Enjoy Life brand dark chunks & ½ cup mini chips)

Directions >>>

  1. Preheat the oven to 350ºF, and line two baking sheets with silicone baking mats.
  2. In a bowl, sift (or whisk) the flours, salt, and baking soda together. Pay particular attention to smooth out chunks of coconut flour and baking soda. Set aside.
  3. In a larger bowl, cream the coconut oil and coconut sugar together with a hand mixer, until light and fluffy. Add the vanilla extract and egg, mixing until well combined. Slowly pour in the flour mixture (½ cup at a time) until just incorporated. Do not over-mix. Fold in the chocolate chips.Optional, for softer cookies (skip if crispier cookie desired): Cover the bowl with a dishtowel or reusable silicone cover (like these,) and chill the dough in the fridge for 15-30 minutes, until the dough is firm. Once chilled, move to step 4.
  4. Roll 1 – 1.5” balls of dough in your hands and place 2-3” a part onto the prepared baking sheets. Flatten slightly with fingers. (For larger cookies, scoop 2 mounds of dough in a stack, and press them together with dampened fingers.)
  5. Bake at 350ºF for 15 minutes, until golden around the edges. Start checking at 12 minutes as ovens vary. Cool on baking sheet for 5-10 minutes before moving to a wire rack to cool.

Enjoy!

Store cookies in an airtight container for up to 5 days. (…5 days?! Haha, who are you people who have all of this self control?! Teach me! And my husband.)

Also, I apologize for the lack of photos, I know that annoys me too on recipe posts. I promise to try and take some next time I make these!

xo, Meredith

One thought on “Recipe: Meredith’s Crispy Buckwheat Chocolate Chip Cookies (Gluten Free)

  1. Pingback: Happy New Year and Top Posts of 2015 |

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