The gluten-free buckwheat big cookies with chocolate are crunchy and crumbly inside and out, perfect for breakfast or a snack.
Made with buckwheat flour and rice flour, these cookies are naturally gluten-free and prepared without butter, using neutral vegetable oil for a light, crumbly texture.
Chocolate chips make them just sweet enough, while grated lemon zest gives a fresh, delicate aroma that you can smell already during baking.
Crispy and crumbly both outside and inside, they are perfect for dunking in milk or enjoying with a cup of tea or herbal infusion.
They’re ready in just a few minutes and are very easy to make, ideal for a wholesome breakfast or a simple but tasty snack.
Why you’ll love these big cookies:
– Gluten-free, perfect for those with intolerance
– Butter-free yet still fragrant
– Crispy and crumbly inside and out
– Easy and quick to prepare
– Great for dunking in milk or tea
If you love rustic, homemade sweets, try my other gluten-free recipes below.
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter and Spring
- Energy 157.37 (Kcal)
- Carbohydrates 19.98 (g) of which sugars 5.60 (g)
- Proteins 3.02 (g)
- Fat 7.99 (g) of which saturated 1.35 (g)of which unsaturated 5.95 (g)
- Fibers 1.40 (g)
- Sodium 82.86 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 tbsp chocolate chips
- 1 egg
- 1/4 cup whole cane brown sugar (you can also use regular granulated white sugar if you prefer)
- to taste lemon zest (or grated organic orange zest)
- 1 pinch salt
- 1 packet vanillin (vanillina)
- 1.5 tsp baking powder
- 1 cup buckwheat flour (about 4.6 oz (130 g))
- 1/2 cup rice flour (about 3 oz (80 g))
- 5 tbsp neutral vegetable oil (about 1/3 cup (70 g))
- to taste chia seeds (to sprinkle on the surface, if you like)
Tools
Below is the list of tools I used to make this recipe.
For some of these you will also find an Amazon icon that you can click, so you can purchase them directly if you wish.
- 1 Bowl
- 1 Fork
- 1 Sieve
- 1 Baking tray
- 1 Baking mat silicone
- Parchment paper
- 1 Knife
Steps
Put the egg and sugar in a bowl and beat lightly with a fork.
Add the vegetable oil, the grated lemon zest and a pinch of salt, mixing to combine well.
Then add the buckwheat flour and rice flour sifted together with the baking powder and vanillin.
Gradually incorporate the dry ingredients until you obtain a homogeneous, compact dough typical of rustic gluten-free cookies.
Mix in the chocolate chips and work the dough with your hands to distribute them evenly.
If needed, let the dough rest a few minutes so it will be easier to shape the cookies.
Form slightly elongated rolls and gently flatten them to get the classic homemade rectangular shape of big cookies.
When shaped by hand they may be a bit irregular and not perfect but they will definitely look handmade and taste delicious.
Arrange them on a baking tray lined with parchment paper or a silicone mat, spaced well apart.
Bake in a preheated conventional oven at 356°F for about 12–13 minutes, or until the buckwheat cookies are golden on top.
Once out of the oven, let them cool completely: they will become even more crunchy and crumbly inside and out.
How to store the gluten-free buckwheat big cookies with chocolate
The buckwheat big cookies can be kept for 4–5 days in a tin box or in an airtight glass container, away from sources of moisture.
To keep them crunchy and crumbly, it is important to let them cool completely before storing.
FAQ (Questions & Answers)
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Can I prepare these butter-free cookies in advance?
The dough for butter-free cookies, like this one, can be prepared in advance and stored in the refrigerator for a few hours, well wrapped with plastic film.
Alternatively you can freeze the shaped cookies and bake them straight from frozen, adding a few extra minutes of baking time.
Can I replace the buckwheat flour?
Yes, you can replace the buckwheat flour with another gluten-free flour such as almond flour or a gluten-free flour blend.
However, buckwheat gives these gluten-free cookies a rustic flavor and a crumblier texture.
