Chewy and Delicious Gluten-Free Chocolate Chip Cookies Recipe
A little crispy, a little chewy, with an ooey-gooey tender center that gave way to pools of dark chocolate, these buckwheat chocolate chip cookies are really so good and scrumptious to boot.
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.