August 26, 2016

Gluten free chocolate chip cookies

I've been thinking about making these cookies for a couple of weeks now. I'm pretty bad at planning posts for my blog - I bake and shoot whenever inspiration hits me. But with these, I simply couldn't get them out of my head. I'm probably not presenting anything new or innovative with this recipe, but it is a pretty darn good cookie, and sometimes that is better and more delicious than anything (and did I say addictive too?). I adapted the recipe from my regular chocolate chip cookies, I just added a bit more butter. Oh, I added pecans too, because I had chopped pecans in my pantry and I wanted to use them for something.

If you haven't baked with buckwheat before, you definitely should! It has a particular flavour, almost a little hazelnutty. As for the texture, they're definitely just like the "real" deal. We ate them all in one go. Except one that I saved for the next day, you know, just to check the texture. I think I liked them even better the next day.

I also have some exciting news to share with you! If you look in the menu up here you can see "shop". If you press that you will be redirected to my little shop where I sell vintage and second hand props, and some of my photos in print. So excited about this, and I hope you'll like it too! You can check out the shop here too:

Makes 10-12 cookies

100 g (1 scant stick) salted butter
1 cup (150 g) buckwheat flour
1/4 tsp baking soda
1/4 tsp flaky sea salt
3 tbsp (45 g) granulated sugar
1/3 cup + 2 tbsp (65 g) light brown muscovado sugar
1/4 tsp vanilla powder or 1/2 tsp vanilla extract
1 egg yolk
100 g dark chocolate (70%) or chocolate chips, chopped
40 g chopped pecan nuts (can be omitted), chopped

1. Melt the butter and let it cool.
2. Mix buckwheat flour, baking soda and salt in a medium bowl.
3. Beat together sugars, vanilla, egg yolk and melted butter until smooth and slightly paler in color. Add the dry ingredients, chocolate and nuts and stir until combined. Wrap dough in plastic wrap and put in the fridge for 1 hour or overnight.
4. Heat oven to 175°C (350°F). Line a baking sheet with baking paper. Divide the dough into 10-12 pieces (I use 35-40 g per cookie) then place them on the baking sheet.
5. Bake for 10-13 minutes. Let cool completely.

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  1. These look amazing! What camera do you use to take your blog photos? I always love how you photograph your food! :)

  2. Look perfect and super delicious!

  3. Åh, dessa tror jag att min dotter kommer vilja baka i helgen. Och jag tänker inte hindra henne ;))

  4. I made these and I've never worked buckwheat flour before...they do taste good . I find the flour to be a bit sand like... Is that how it should be ? Thanks again for the recipe :))


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