“Brownies masquerading as cookies” is the truly perfect description for these gluten-free buckwheat chocolate cookies from the Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours cookbook by Alanna Taylor-Tobin. I just HAD to make them so I could tell you about them.

Gluten Free Buckwheat Chocolate Cookies | Cookbook | Giveaway | Buckwheat Flour | Alternative Baker | Healthy Seasonal Recipes

Disclosure: I received a copy of this book at no charge to me from the publisher, YC Media, in return for my honest review. I was not financially compensated for this post. The opinions are completely my own based on my experience. 

Why We Love Chocolate Gluten-Free Cookies

These gluten-free buckwheat chocolate cookies are not only off the charts yummy, they are also really simple to make. They’re loaded with dark chocolate with an added kick of brightness from the bergamot zest (I used orange zest, which is the suggested substitution).

Buckwheat flour adds a hint of earthiness and a very delicate pillow-like texture. A sprinkling of flaky sea salt on the top makes these gluten-free chocolate cookies really shine.

The best part? You’d never know they’re gluten-free. The recipe, as briefly mentioned above, comes from a gluten-free cookbook that has stolen my heart.

I was so excited to review a baking book because I’m a baker. I love to bake! But when I noticed this was a gluten-free baking book my heart sank just a little because white whole wheat flour is about as alternative as my baking usually gets.

But in Alanna’s introduction she so eloquently describes the nuances of all the alternative flours… the delicate flavors, added textures that it makes poor old AP flour just look plain old boring. I couldn’t wait to dive in!

These gluten-free chocolate cookies are seriously a must and are totally company or holiday worthy.

Gluten Free Buckwheat Chocolate Cookies on a cake stand

Key Ingredients For This Recipe

Bittersweet chocolate

Bittersweet dark chocolate (60–70% cacao mass) make these super indulgent. The recipe has you add chocolate chunks to the batter and also on top of the cookies. You could theoretically use any chocolate you’d like though.

Bergamot

Bergamot is a type of citrus fruit that you can sometimes find in the produce section of large grocery stores. If you can’t find it you can use an orange instead.

Buckwheat flour

Buckwheat flour is a good alternative to regular flour in gluten free baking as it has the same weight as whole wheat flour. It’s super rich in fiber and has some protein as well. You can find buckwheat flour in the health food aisle or baking section. TIP: If you have extra buckwheat flour make this Buckwheat Bread too!

Tapioca flour

Look for tapioca flour in the baking section or health food aisle. You could also possibly swap tapioca flour out for cornstarch or arrowroot powder (I haven’t tested this recipe with those so you’ll have to do it at your own risk).

Additional Ingredients

  • 6 tbsp unsalted butter
  • ¾ tsp baking powder
  • 2 large eggs, at room temperature
  • ½ cup plus 2 tbsp organic granulated cane sugar
  • ½ tsp fine sea salt
  • 1 tsp vanilla extract
  • Flaky salt such as Maldon, for the tops
A close up of Buckwheat Chocolate Cookies

Step-by-Step Instructions to Make This Recipe

Position two racks in the upper and lower thirds of the oven and preheat to 350ºF (175ºC). Line 2 rimless cookie sheets with parchment paper.

Step 2: Melt butter & chocolate

Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 8 ounces of the chocolate and the bergamot (or orange) zest, and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch.

Remove from the heat and keep warm. Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside.

Step 3: Beat eggs & add dry ingredients

Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and whip on medium-high speed until the mixture is very light and fluffy, 5 minutes.

Turn the mixer to low and stir in the vanilla until just combined, then the warm chocolate butter mixture. Add the flour mixture and beat on low speed until combined.

Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces chopped chocolate.

If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches apart. Top each cookie with a few chunks of chocolate and a few flecks of flaky salt.

Step 5: Bake cookies

Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool on the pans. Enjoy the buckwheat chocolate cookies warm or at room temperature. The cookies are best the day of baking but will keep, airtight at room temperature, for up to 3 days.

FAQs and Expert Tips

How to make these buckwheat chocolate cookies ahead:

Make the batter and store, covered, in the fridge until ready to bake. Cookie dough will last in the fridge for about 3 days.

How does chilling the dough affect cookie result:

The colder the dough is the less the cookies will spread out in the oven, so if you want them to spread out a little more let the dough come to room temperature before baking (if making dough ahead). If you want them to spread out less and be extra chewy you can also purposefully chill the dough before baking.

How to store the cookies:

Place the cooled cookies in a sealable container or ziploc bag and store at room temperature for 3 to 4 days.

A stack of Buckwheat Chocolate Cookies on a plate

More Gluten-Free Baking Recipes to Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Chocolate Cookies | Cookbook | Giveaway | Alternative Baker | Healthy Seasonal Recipes

Double Chocolate Gluten Free Cookies


  • Author: Katie Webster
  • Total Time: 1 hour 10 minutes
  • Yield: Makes about thirty 2-inch cookies

Description

Gluten Free Buckwheat Chocolate Cookies from the Alternative Baker cookbook” are soft and a little chewy. They have a tiny crunchy bit of flaky sea salt on top to contrast with the bergamot and chocolate.


Ingredients

Units Scale
  • 6 tbsp (85 g) unsalted butter
  • 12 oz (345 g) bittersweet chocolate (60-70% cacao mass), chopped, plus several chunks for the tops of the cookies
  • 1 1/2 tsp (1 g) packed finely grated zest from 1 medium bergamot (or orange)
  • 1/2 cup (65 g) buckwheat flour
  • 2 tbsp (15 g) tapioca flour
  • 3/4 tsp baking powder
  • 2 large eggs, at room temperature
  • 1/2 cup plus 2 tbsp (130 g) organic granulated cane sugar
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
  • Flaky salt such as Maldon, for the tops

Instructions

  1. Position racks in the upper and lower thirds of the oven and preheat to 350ºF (175ºC). Line 2 rimless cookie sheets with parchment paper.
  2. Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 8 ounces of the chocolate and the bergamot (or orange) zest, and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside.
  3. Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and whip on medium-high speed until the mixture is very light and fluffy, 5 minutes. Turn the mixer to low and stir in the vanilla until just combined, then the warm chocolate butter mixture. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces chopped chocolate.
  4. If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches apart. Top each cookie with a few chunks of chocolate and a few flecks of flaky salt.
  5. Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool on the pans. Enjoy warm or at room temperature. The cookies are best the day of baking but will keep, airtight at room temperature, for up to 3 days.

Notes

Cooking Tip:

The trick to the crackly tops is to have the melted chocolate/butter mixture hot enough to partially dissolve the sugar but not so hot as to cook the eggs or melt the chocolate chunks once added. The mixture should feel pleasantly warm, but not scalding hot, to the touch.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 114
  • Sugar: 7 g
  • Sodium: 51 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 1 g

Keywords: Gluten free chocolate cookies,Double Chocolate Gluten Free Cookies