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Homemade Gluten-Free Salted Double Chocolate Buckwheat Cookies photo
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Gluten-Free Salted Double Chocolate Buckwheat Cookies

Indulge in these rich, fudgy cookies bursting with chocolate flavor and a hint of sea salt!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 12 servings

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.