Gluten-Free Chocolate Chip Cookies -

Chocolate chip cookies on parchment paper.

5 from 1 vote

Gluten-Free Chocolate Chip Cookies

These gluten free chocolate chip cookies are crisp around the edges, soft and chewy in the center, and filled with pools of melty dark chocolate. Made with buckwheat flour and simple pantry ingredients, these one-bowl cookies are so easy to make and always a hit!

Prep Time15

Cook Time15

Chilling Time15

Course: Cookies, Snack

Cuisine: American

Servings: Cookies

Calories: 160kcal

Author: Natasha Minocha

Ingredients

1/2 cup Butter
1/3 cup Caster Sugar
1/4 cup Brown Sugar
1 Egg
2 tsp Vanilla Extract
1 3/4 cups Buckwheat Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 cup Dark chocolate chips
1/3 cup Roasted almonds, chopped
Sea salt for sprinkling on top

US Customary - Metric

Instructions

Preheat oven to 180 C / 350 F. Line a baking sheet or tray with Silpat or baking paper.
In a large microwave-safe bowl, melt the butter. Set aside for a few minutes to cool.
1/2 cup Butter
Add in the sugars, vanilla extract, and egg and mix really well.
1/3 cup Caster Sugar, 1/4 cup Brown Sugar, 1 Egg, 2 tsp Vanilla Extract
Add the buckwheat flour, baking powder, and baking soda, and combine with a spatula or wooden spoon.
1 3/4 cups Buckwheat Flour, 1/2 tsp Baking Powder, 1/4 tsp Baking Soda
Stir in the chopped almonds and chocolate chips.
1/2 cup Dark chocolate chips, 1/3 cup Roasted almonds, chopped
Drop by rounded tablespoon on the prepared baking sheet. Chill the cookie dough for 15 minutes up to 12 hours.
Bake for 12-14 minutes at 180 C/ 350 F or until the cookie is lightly browned and the edges golden. The center should be a little soft.
These cookies firm up further as they cool, so take care not to overbake them.
Immediately sprinkle some sea salt on top of the hot cookies.
Let the cookies cool for 5 minutes on the tray before transferring them to a cooling rack. Enjoy!

Video

Notes

Use good-quality chocolate. This makes a noticeable difference to the finished cookies.
Use room-temperature eggs.
Don’t overmix the dough once the flour has been added.
Slightly underbake the cookies. The edges should be set while the center still looks a little soft. The cookies firm up as they cool.
Don't skip chilling the dough. It deepens the flavor and re-solidifies the butter, so the cookies hold their shape instead of spreading out.
Let the cookies cool for 5 minutes on the baking tray before transferring them to a cooling rack.
Sprinkle a few extra chocolate chips on top before baking for beautiful bakery-style cookies.
I highly recommend weighing your ingredients with a kitchen scale for the most consistent results.

Nutrition