This gluten-free chocolate chip cookie recipe seriously tested the limits of my willpower. A little crispy, a little chewy, with an ooey-gooey tender center that gave way to pools of dark chocolate, these buckwheat cookies are really so good and scrumptious to boot.
There is nothing more comforting than a batch of chocolate chip cookies fresh out of the oven—the aroma of vanilla wafting through the air and the bliss of that first perfect bite. Or maybe there is, and, in my world, it’s called soft and chewy gluten-free chocolate chip cookies.
These babies are not the most beautiful cookies. But they are outstanding. Exactly what you want from cookies that are gluten-free: sweet and salty (thanks to sea salt), gooey and crispy.
MAKE THESE BUCKWHEAT COOKIES, I BEG YOU, BECAUSE:
It’s an easy, straightforward one-bowl recipe.
You need no mixer or electric beater because we’re using melted butter.
If you’re a buckwheat virgin, this is the recipe, to begin with, and fall in love with the almost earthy, hazelnutty taste of it.
These are the best chewy chocolate chip cookies ever.
HOW TO MAKE GLUTEN-FREE CHOCOLATE CHIP COOKIES RECIPE?
Step 1: While your oven preheats, line your baking tray with parchment paper.
Step 2: Melt your butter in a small saucepan (or a stainless-steel mixing bowl, as I did) over low heat.
Step 3: Let the butter cool, and then whisk both types of sugar, egg, and vanilla extract. Combine thoroughly.
Step 4: Next, using a wooden spoon (or spatula), mix the buckwheat flour, baking powder, and baking soda into the wet ingredients.
Step 5: Fold in your chocolate and roasted and chopped almonds, and your dough is ready.
Step 6: Drop the buckwheat chocolate chip cookie dough either with 2 spoons or an ice cream scoop on your tray.
Step 7: Chill the dough. While I highly recommend an hour, even a 15-minute pop in the freezer will suffice (I explain why in the recipe notes below).
Step 8: Bake until the edges are golden brown and the center is just firm to the touch.
Step 9: Sprinkle sea salt the second the gluten-free chocolate chip cookies come out of the oven to round off the flavor.
Step 10: Cool on the tray and then on a wire rack.
Final step: Eat every last crumb of the chewy chocolate chip cookies (optional).
GLUTEN-FREE COOKIES RECIPE NOTES
- We’re using warm butter for gluten-free cookie recipes, so make sure your egg is at room temperature. If it’s cold, the temperature variation will stiffen the butter. So, your first step should be to take the egg out of the fridge. In case you forgot, dip it in warm water.
- You can melt the butter in the microwave instead of on the stove. I know melting is an extra step, but it brings out this intense taste in the buckwheat flour chocolate chip cookies that makes them irresistible.
- Do not pass go on chilling the dough. It re-solidifies the butter, so the cookies hold their thick, plush shape instead of spreading out. And, more importantly, it deepens the flavor and helps you reach textural happiness – chewy core and crispy edges.
My trick? Because you can chill the dough of gluten-free chocolate chip cookies recipe for up to 12 hours, I assemble it a day ahead and bake it the next day.
- Don’t overmix the dough. It makes for hard cookies, and no one likes hard cookies. What you’re looking for is just combined, which means when you still see little streaks of dry ingredients here and there, add in the chocolate chips and nuts and mix till there are no dry streaks visible.
- I love fat, chunky, chewy, gluten-free chocolate chip cookies. If you prefer flatter ones, press down each dough ball just lightly before baking.
- Looking for crackly tops with a softcore? Bake for 14 to 15 mins.
- Looking for crunchier cookies that are not chewy? Bake for a minute or two longer.
- Do note that these chocolate chip cookies firm further as they cool, so take care not to overbake.
VARIATION FOR CHOCOLATE CHIP GLUTEN-FREE COOKIES
Flour: I enjoy using alternative flours once in a while in my baking, and over the years, buckwheat has turned out to be my favorite. It is hands down the best gluten-free flour for cookies, according to me. So far, it hasn’t failed me, and I’ve baked with it:
It’s tasty, versatile, and light. So, explore it. But if you don’t want to make cookies with buckwheat flour, substitute with:
- All-purpose flour
- A mix of all-purpose and whole wheat
- Part buckwheat and part whole wheat/all-purpose
- Or even ragi (finger millet) flour
Eggs: While you can switch eggs with a flax egg, generally speaking, when I bake gluten-free cookies, chocolate chip, or otherwise, I prefer to use an egg. It’s a better binder.
Nuts: Walnuts, pecans, hazelnuts—pretty much any nuts work in this gluten-free cookie recipe, so long as you take a minute to roast them. I dry roast them on a skillet, let them cool, and then chop. It imbues the chewy cookies with so much flavor and texture.
Chocolate: The question I often get asked is, "What kind of chocolate should I use for chocolate chip cookies?" I used 55% dark Callebaut couverture, chocolate I routinely use.
But that doesn’t mean it’s the only option for this gluten-free chocolate chip cookie recipe. You can use milk chocolate, 35%, or even darker chocolate—whatever catches your fancy.
They all taste fantastic. However, stick to a good-quality baking chocolate bar. It makes all the difference when you hit the mother lode of the gooey chocolate pool.
MORE CHEWY COOKIE RECIPES
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love the gluten-free chocolate chip cookies recipe as much as we do!
Chewy and Delicious Gluten-Free Chocolate Chip Cookies Recipe
- 1/2 cup / 115 gms Butter melted
- 1/3 cup / 66 gms Caster Sugar
- 1/4 cup / 40 gms Brown Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- 1 3/4 cups / 240 gms Buckwheat Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/3 cup / 50 gms Roasted almonds, chopped
- 1/2 cup / 100 gms Dark Chocolate Chips
- Pre heat oven to 180C. Line a baking sheet or tray with silpat or baking paper.
- Melt and cool the butter.
- Add both sugars, vanilla extract, and egg in the bowl and mix really well.
- Add the buckwheat flour, baking powder, and baking soda and combine with a spatula or wooden spoon.
- Stir in the chopped almonds, and chocolate chips.
- Drop by rounded tablespoon on the prepared baking sheet. Chill the cookie dough for 15 minutes up to 12 hours.
- Bake for 14-15 minutes or until the cookie is lightly browned and just firm to touch. They do firm up further as they cool, so take care not to overbake them.
- Sprinkle some sea salt on top as soon as the cookies come out of the oven.
- Let the cookies sit on the tray for a minute then transfer to a wire rack to cool completely.