Hello everyone, and welcome back to the blog! Today I will be sharing with you a recipe I’ve been wanting to try for a while now—Gluten-Free Brownie Cookies! These were pretty interesting cookies to make, because they required an ingredient I had never tried baking with before, buckwheat flour!
The name would probably make anyone just learning how to deal with Gluten intolerance cringe, but contrary to the name buckwheat is not related to wheat at all. It is commonly advertised like most cereals, grains, or grass products…but it is actually a fruit seed related to rhubarb! So as long as the buckwheat flour you are purchasing is processed in a facility that is wheat-free, then it is 100% gluten-free!
I find Gluten-free baking to be a very interesting process, because it can be quite different from normal baking and it’s easier to make mistakes. Luckily these cookies didn’t have any major hiccups other than some adjusts I made to the ingredients of the recipe.
One of the first changes I made was to the amount of coco powder, since I was running low. I ended up only using 2/4 cups of the coco, and I used less chocolate chips, but I think the cookies were perfectly fine with these lower amounts. Still very chocolate packed!
My next change was to the amount of sugar. The recipe calls for 1 1/3 cups of light brown sugar or coconut sugar, but I only had dark brown sugar which I generally prefer more. I also wasn’t a fan of how much sugar the recipe calls for since I don’t like overly sweet things. Instead I just did 1 cup of packed dark brown sugar and the cookies are plenty sweet for my tastes.
This recipe is actually Gluten-free and Dairy-free, but I chose to go with the dairy version of the recipe, so I did to butter instead of coconut oil.
The recipe calls to chill the batter for 2 hours so they are easier to roll and this is a must! I actually chilled my batter overnight which made it really easy to form my cookies. From the batter I got about 24 cookies (2 trays) and they were definitely more like brownies than a traditional chocolate chip cookie. Once finished baking, I found that they are best after chilling in the fridge and will hold their shape better, since these are a rather soft cookie.
I definitely plan on using buckwheat flour for other cookies in the future and I would make these again.
1½ cups whole-grain buckwheat flour
2/4 cup Coco Powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup Dark Brown Suger, packed
2 large eggs, room temperature
2⁄3 cup (178 grams) crunchy almond butter, room temperature
¾ cup unsalted butter melted
1½ teaspoons vanilla extract
1 cup chocolate chips
For the full baking instructions and if you would like to try the original recipe yourself, please follow this LINK.
Would you try these cookies? Have you ever had a buckwheat cookie?
Let me know in the comments! 😉
Looking for more Gluten-free recipes? Check out our previous post HERE.