These gluten-free buckwheat cookies are, by far, the best gluten-free cookies I have ever made and eaten. I say this after years of trials and tastings: they are just as good as traditional ones.
Those who follow me know that I had to change my eating habits due to some gluten issues, although I’m not celiac. It was a long and not always easy adaptation path, but these treats really helped me make peace with my new diet. While eating them, you completely forget about having any restrictions… you just enjoy an excellent cookie, finally finding the pleasure of an authentic taste that doesn’t make you miss anything. Then I don’t know about you, but I love buckwheat flour and its flavor. Join me as we start baking.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 10 Items
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups buckwheat flour
- 1/2 cup rice flour
- 5 tbsp extra virgin olive oil (or seed oil)
- 1/3 cup whole cane sugar (or granulated)
- 1 egg
- 1 Orange (Grated zest)
- 2/3 oz Dark chocolate (Chips)
- 1 tsp baking powder (Scant teaspoon)
Steps for Gluten-Free Buckwheat Cookies
Start by working the sugar with the orange zest: the more you work these two ingredients together, the more intense the aroma will be. Then add the egg and, once mixed, also pour in the oil.
Finally, combine the flours and the baking powder previously sifted. Work the dough until all the ingredients are combined and add the chocolate chips. The dough will be very moist and slightly sticky: it should be like this, so don’t worry.
Moisten your hands, take small pieces of dough and form balls to flatten with your palm directly on the baking tray lined with parchment paper. Once all the cookies are created, bake in a preheated oven at 350°F for 20 minutes in the central part.
Please remember: once baked, let them cool completely. Freshly baked they will be soft, but as they cool they will harden on the outside while remaining very soft inside.
I hope you like these cookies as much as I do. They are proof that eating gluten-free doesn’t mean giving up flavor, but discovering new tastes that sometimes surpass traditional ones. Try them and let me know if you, like me, fell in love with their texture!
Storage and Variations of Gluten-Free Buckwheat Cookies
If you prefer, instead of orange zest, you can use lemon or vanilla or cinnamon. Instead of chocolate, you can use nuts like hazelnuts, which pair perfectly with buckwheat. You can also try a mix of chocolate chips and hazelnut granules to make them even more delicious.
They keep perfectly for about a week, as long as you store them in a tin container or a glass jar with an airtight seal. Make sure they are completely cold before closing, so they maintain their perfect texture, crispy on the outside and soft on the inside, just like freshly made.
