Gluten-Free Salted Double Chocolate Buckwheat Cookies
If you’re a chocolate lover looking for a decadent treat that also meets gluten-free needs, then you are in for a delightful surprise! These Gluten-Free Salted Double Chocolate Buckwheat Cookies are rich, chewy, and packed with chocolatey goodness. Made with wholesome ingredients like buckwheat flour and pure maple syrup, they not only satisfy your sweet cravings but also provide a unique flavor profile that will leave you wanting more. With a sprinkle of coarse sea salt on top, these cookies are the perfect combination of sweet and savory, making them an irresistible snack for any occasion.
Why This Recipe Works
The magic of these Gluten-Free Salted Double Chocolate Buckwheat Cookies lies in the combination of ingredients. Buckwheat flour, despite its name, is naturally gluten-free and lends a nutty flavor that pairs perfectly with chocolate. The unsweetened chocolate and dark chocolate chips create a rich chocolate experience, while the maple syrup provides just the right amount of sweetness without being overpowering. The addition of sea salt enhances the chocolate flavor and creates a beautiful contrast that elevates each bite. Plus, these cookies are simple to make, coming together in just one bowl!
What to Buy
When preparing to make these cookies, it’s important to gather high-quality ingredients for the best flavor and texture. Here’s what you’ll need:
- 8 ounces unsweetened chocolate – Choose a high-quality brand for the best flavor.
- 2 tablespoons salted butter – This adds richness and depth to the cookies.
- 2/3 cup pure maple syrup – Look for 100% pure maple syrup for optimal sweetness.
- 2 teaspoons pure vanilla extract – Adds warmth and enhances the chocolate flavor.
- 2 eggs – Vital for binding the ingredients together.
- 3/4 cup buckwheat flour – Ensure it’s labeled gluten-free.
- 2 teaspoons baking powder – This helps the cookies rise and become fluffy.
- Pinch of fine sea salt – Balances the sweetness and enhances flavor.
- 1/2 cup dark chocolate chips – Opt for dairy-free if desired, for an extra chocolate boost.
- Coarse sea salt for baking – For that perfect finishing touch.
Must-Have Equipment
Before diving into the baking process, make sure you have the right tools on hand:
- Mixing bowl – A medium-sized bowl will do just fine for mixing all the ingredients.
- Double boiler or microwave-safe bowl – For melting the chocolate and butter together.
- Whisk – To combine the wet ingredients smoothly.
- Spatula – Perfect for folding in the dry ingredients and chocolate chips.
- Baking sheet – Line with parchment paper for easy cookie removal.
- Cookie scoop or tablespoon – To portion out the cookie dough evenly.
Gluten-Free Salted Double Chocolate Buckwheat Cookies Made Stepwise
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures an even baking temperature for your cookies.
Step 2: Melt Chocolate and Butter
In a double boiler or a microwave-safe bowl, combine the chopped unsweetened chocolate and salted butter. Melt them together, stirring until smooth and well-combined. Allow it to cool slightly.
Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk together the melted chocolate mixture, pure maple syrup, pure vanilla extract, and eggs until smooth and fully incorporated.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the buckwheat flour, baking powder, and fine sea salt. This ensures that the leavening agent is evenly distributed.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, using a spatula to fold until just combined. Be careful not to overmix.
Step 6: Add Chocolate Chips
Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 7: Portion the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Step 8: Sprinkle with Coarse Sea Salt
Before baking, sprinkle a small pinch of coarse sea salt on top of each cookie dough ball. This will enhance the flavor and create a beautiful finish.
Step 9: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
Step 10: Cool and Enjoy
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Gluten-Free Salted Double Chocolate Buckwheat Cookies!
Smart Substitutions
If you have specific dietary preferences or restrictions, here are some substitutions you can consider:
- Butter – Substitute with coconut oil or vegan butter for a dairy-free version.
- Maple Syrup – Agave nectar or honey can be used if preferred.
- Eggs – For a vegan option, use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).
- Dark Chocolate Chips – Use dairy-free chocolate chips if you’re avoiding dairy.
Behind the Recipe
Creating these Gluten-Free Salted Double Chocolate Buckwheat Cookies was inspired by a love for rich, chocolatey treats that everyone can enjoy without the worry of gluten. Buckwheat flour is often overlooked but is a fantastic gluten-free alternative that adds a unique flavor and texture to baked goods. The combination of unsweetened chocolate and dark chocolate chips creates a depth of flavor that is truly indulgent. Plus, the touch of sea salt on top elevates each bite, making them simply irresistible!
Save for Later: Storage Tips
To keep your Gluten-Free Salted Double Chocolate Buckwheat Cookies fresh and delicious, follow these storage tips:
- Room Temperature – Store cookies in an airtight container at room temperature for up to a week.
- Refrigeration – For longer freshness, you can refrigerate the cookies for up to two weeks.
- Freezing – To freeze, place cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature before enjoying.
Your Questions, Answered
Can I use a different flour instead of buckwheat flour?
While buckwheat flour gives these cookies their unique flavor, you can experiment with other gluten-free flours like almond flour or oat flour. Just keep in mind that the texture and flavor may vary.
How can I make these cookies sweeter?
If you prefer sweeter cookies, consider adding an extra tablespoon of maple syrup or using chocolate chips that are higher in sugar content.
Can I add nuts to the cookie dough?
Absolutely! Chopped walnuts or pecans would complement the chocolate beautifully. Just fold them in with the chocolate chips.
What should I do if the dough is too crumbly?
If your cookie dough feels too dry or crumbly, try adding a tablespoon of water or additional melted butter until it reaches the desired consistency.
Let’s Eat
Now that you have the recipe for these delightful Gluten-Free Salted Double Chocolate Buckwheat Cookies, it’s time to gather your ingredients and get baking! Whether you’re treating yourself, sharing with friends, or bringing them to a gathering, these cookies are sure to impress. Enjoy the rich chocolate flavor and the delightful texture, and don’t forget to savor that perfect hint of salt with every bite. Happy baking!
Gluten-Free Salted Double Chocolate Buckwheat Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: In a double boiler or microwave-safe bowl, melt the chopped unsweetened chocolate and salted butter together, stirring until smooth.
- Step 3: In a large mixing bowl, whisk together the melted chocolate mixture, pure maple syrup, pure vanilla extract, and eggs until smooth.
- Step 4: In another bowl, whisk together the buckwheat flour, baking powder, and fine sea salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, folding until just combined.
- Step 6: Gently fold in the dark chocolate chips until evenly distributed.
- Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Step 8: Sprinkle a pinch of coarse sea salt on top of each cookie dough ball.
- Step 9: Bake in the preheated oven for 10-12 minutes until edges are set and centers are slightly soft.
- Step 10: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for up to a week.
- Refrigerate for up to two weeks for longer freshness.
- Freeze cookies in a single layer, then transfer to a freezer-safe bag for up to three months.
