Double Chocolate Gluten Free Cookies (with Buckwheat Flour)

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.

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

Step-by-Step Instructions to Make This Recipe

Step 1: Preheat oven & line cookie sheets

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.

Step 4: Place cookies on a cookie sheet

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.

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