If you’re craving a decadent cookie that satisfies your sweet tooth while being gluten-free, look no further! These Gluten-Free Salted Double Chocolate Buckwheat Cookies are the perfect treat to indulge in. Rich, fudgy, and oh-so-chocolatey, these cookies incorporate buckwheat flour, which not only provides a delightful nutty flavor but also adds a unique twist that sets them apart from traditional cookies. With a sprinkle of coarse sea salt on top, each bite offers a beautiful balance of sweetness and savory notes that will leave you wanting more.
Why This Recipe Works
These cookies are a testament to how gluten-free baking can be just as satisfying as its traditional counterpart. The unsweetened chocolate combined with the dark chocolate chips creates a deep chocolate flavor that is utterly irresistible. The use of buckwheat flour not only makes these cookies gluten-free but adds a wholesome and earthy taste that complements the rich chocolate beautifully. The addition of pure maple syrup provides natural sweetness and moisture, while the coarse sea salt enhances the overall flavor, making each cookie a true delight.
Your Shopping Guide
To make these Gluten-Free Salted Double Chocolate Buckwheat Cookies, you will need the following ingredients:
- 8 ounces unsweetened chocolate, chopped: For that rich chocolate base.
- 2 tablespoons salted butter: Adds creaminess and flavor.
- 2/3 cup pure maple syrup: The sweetener that makes these cookies moist.
- 2 teaspoons pure vanilla extract: For a hint of warmth and depth.
- 2 eggs: Helps bind the ingredients together.
- 3/4 cup buckwheat flour: The star gluten-free ingredient.
- 2 teaspoons baking powder: Provides the necessary lift.
- Pinch fine sea salt: To balance the sweetness.
- 1/2 cup dark chocolate chips: For extra chocolatey goodness.
- Coarse sea salt for baking: To sprinkle on top for that perfect finish.
Recommended Tools
To whip up these delightful cookies, gather the following tools:
- Mixing bowls: For combining wet and dry ingredients.
- Whisk: To mix the ingredients thoroughly.
- Baking sheet: Where the cookies will bake to perfection.
- Parchment paper: To prevent sticking and make cleanup a breeze.
- Spatula: For transferring cookies with ease.
- Measuring cups and spoons: For accuracy in your measurements.
Cooking Gluten-Free Salted Double Chocolate Buckwheat Cookies: The Process
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly.
Step 2: Melt the Chocolate and Butter
In a medium-sized saucepan over low heat, combine the chopped unsweetened chocolate and salted butter. Stir continuously until melted and smooth. Remove from heat and let it cool slightly.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted chocolate mixture, pure maple syrup, pure vanilla extract, and eggs. Make sure everything is well combined and smooth.
Step 4: Combine the Dry Ingredients
In another bowl, mix the buckwheat flour, baking powder, and fine sea salt. Gradually add this dry mixture into your wet ingredients, stirring until just combined.
Step 5: Fold in the Chocolate Chips
Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
Step 6: Prepare the Baking Sheet
Line your baking sheet with parchment paper to prevent sticking. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Sprinkle with Coarse Sea Salt
Before placing the cookies in the oven, sprinkle a pinch of coarse sea salt on top of each cookie. This step is crucial for that delightful sweet-and-salty contrast.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes. The cookies should look slightly underbaked in the center; they will continue to cook on the baking sheet after being removed from the oven.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these cookies warm, or store them for later!
Make It Fit Your Plan
If you’re looking to adapt this recipe to fit your dietary preferences or restrictions, consider the following options:
- Vegan option: Substitute the eggs with a flaxseed meal or chia seed mixture (1 tablespoon ground seeds mixed with 2.5 tablespoons of water per egg).
- Lower sugar option: Reduce the maple syrup by a couple of tablespoons, or use a sugar substitute that measures like maple syrup.
- Nut-free option: Ensure your chocolate and any other added ingredients are nut-free.
- Experiment with flavors: Add a teaspoon of espresso powder for a mocha flavor or a few tablespoons of your favorite nut butter for added richness.
Author’s Commentary
These Gluten-Free Salted Double Chocolate Buckwheat Cookies have quickly become a favorite in my household. The combination of the rich chocolate and the nutty flavor of buckwheat is simply divine. They are the perfect treat for any occasion, whether it’s a casual family gathering or a special celebration. I love how easy they are to make, and the best part is that they don’t require any fancy ingredients. Just simple, wholesome ingredients that come together to create something magical. If you’re a fan of cookies with dark chocolate, you will adore these!
How to Store & Reheat
To keep your Gluten-Free Salted Double Chocolate Buckwheat Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Place the cookies in a freezer-safe container, separating layers with parchment paper, and they can last up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for a few seconds for that fresh-baked taste.
Helpful Q&A
Can I use a different flour instead of buckwheat flour?
While buckwheat flour gives these cookies a unique flavor, you can experiment with other gluten-free flours. However, the texture and taste may vary. Almond flour or oat flour could be good alternatives, but you may need to adjust the liquid in the recipe.
What can I substitute for maple syrup?
If you don’t have pure maple syrup, you can use agave nectar or honey as a replacement. Keep in mind that honey is not vegan, so agave is a great choice for a plant-based alternative.
Can I make these cookies without eggs?
Yes! You can replace each egg with a flaxseed or chia seed mixture. Mix 1 tablespoon of ground seeds with 2.5 tablespoons of water and let it sit for a few minutes to thicken before adding it to your wet ingredients.
How do I know when the cookies are done baking?
These cookies should appear slightly underbaked in the center when you take them out of the oven. They will continue to set as they cool on the baking sheet. Look for a firm outer edge and a soft center for the best texture.
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In Closing
Whether you’re a gluten-free enthusiast or simply someone who loves a good cookie, these Gluten-Free Salted Double Chocolate Buckwheat Cookies are sure to be a hit. The combination of rich chocolate and a hint of sea salt creates an unforgettable treat that you can enjoy any time. So go ahead, gather your ingredients, and bake a batch today!
Gluten-Free Salted Double Chocolate Buckwheat Cookies
Ingredients
- 8 ounces unsweetened chocolate, chopped For that rich chocolate base.
- 2 tablespoons salted butter Adds creaminess and flavor.
- 2/3 cup pure maple syrup The sweetener that makes these cookies moist.
- 2 teaspoons pure vanilla extract For a hint of warmth and depth.
- 2 eggs Helps bind the ingredients together.
- 3/4 cup buckwheat flour The star gluten-free ingredient.
- 2 teaspoons baking powder Provides the necessary lift.
- Pinch fine sea salt To balance the sweetness.
- 1/2 cup dark chocolate chips For extra chocolatey goodness.
- Coarse sea salt for baking To sprinkle on top for that perfect finish.
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly.
- In a medium-sized saucepan over low heat, combine the chopped unsweetened chocolate and salted butter. Stir continuously until melted and smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the melted chocolate mixture, pure maple syrup, pure vanilla extract, and eggs. Make sure everything is well combined and smooth.
- In another bowl, mix the buckwheat flour, baking powder, and fine sea salt. Gradually add this dry mixture into your wet ingredients, stirring until just combined.
- Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Line your baking sheet with parchment paper to prevent sticking. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Before placing the cookies in the oven, sprinkle a pinch of coarse sea salt on top of each cookie. This step is crucial for that delightful sweet-and-salty contrast.
- Bake in the preheated oven for 10-12 minutes. The cookies should look slightly underbaked in the center; they will continue to cook on the baking sheet after being removed from the oven.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these cookies warm, or store them for later!
Equipment
- Mixing bowls
- Whisk
- Baking Sheet
- Parchment Paper
- Spatula
- Measuring cups and spoons
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies in a freezer-safe container, lasting up to 3 months.
- Thaw cookies at room temperature or warm them in the microwave for a few seconds for a fresh-baked taste.
