Buckwheat Gems: Gluten-Free Cookies with Apples and Chocolate Chips
Do you remember the buckwheat flour cookies with hazelnut cream from last week? They were so good I decided to double the batch! With the remaining flour, an apple forgotten in the fruit bowl and 2 leftover egg whites, I created a new little masterpiece: the Buckwheat Gems.
I call them that because they resemble small pastry jewels: a treat for the palate and a comfort for the soul. In these complicated days, allowing yourself a healthy little indulgence is an act of self-care.
Why these “Gems” will win you over?
Zero-waste Recipe: the perfect way to use up excess egg whites and that apple no one wants anymore.
Naturally Gluten-Free: buckwheat flour gives a rustic, intense flavor, making them suitable for people with celiac disease.
“One-more” Effect: I promise you’ll keep going back for more! They are light, fragrant and incredibly satisfying.
These little cookies are perfect for children’s snack time with a glass of milk or as a refined end to a meal — and for grown-ups they are little bites of joy sure to brighten the day. They’ll disappear fast!
More gluten-free desserts to try here:
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Portions: 24
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
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- 1 1/4 cups Whole rice flour
- 2/3 cup Buckwheat flour
- 1/3 cup (packed) Brown sugar
- 6 tbsp Butter (soft, cut into pieces)
- 2 Egg whites
- 1 Golden apple
- 1/4 cup Raisins
- 1 oz White chocolate chips (about 2 tbsp)
- 1/2 Lemon juice (from 1/2 lemon)
- 1 teaspoon Baking soda
- 1 pinch Salt
- to taste Powdered sugar (for dusting)
Tools
- 2 Bowls
- 1 Knife
- 1 Mixing bowl
- 1 Spatula
- 1 Spoon
- 1 Baking tray
- 1 Mat
Preparation
Start by peeling the apple, removing the core and cutting it in half. Then slice each half and cut the slices into small cubes, finally sprinkling them with the juice of half a lemon.
Soak the raisins in warm water for 10 minutes, then squeeze them and set aside. In a large bowl, combine the two flours and the softened butter cut into pieces and begin to work them together with your hands.
At this point, add the brown sugar, the baking soda activated with a few drops of the apple/lemon juice, the egg whites and a pinch of salt.
Fold in the drained raisins, the apple cubes and the white chocolate chips, and mix well with a spatula.
Continue working until you gradually obtain a mixture that is compact and slightly sticky, that’s normal.
Using a spoon, scoop portions of the mixture and, with slightly damp hands, form small balls just larger than a walnut. Place them spaced apart on a baking tray lined with parchment paper or a reusable Teflon liner as I did.
Bake in a static, preheated oven at 374°F for about 18–20 minutes; check them after the first 15 minutes and remove them before they become too dark. Take them out of the oven and let them cool on a wire rack, then dust with powdered sugar to taste.
And voilà… the soft egg-white gems with apples, raisins and white chocolate are ready to enjoy!
Enjoy from La Cucina di FeFé!
Storage
👉The soft egg-white gems with apples, raisins and white chocolate keep at room temperature in a glass jar or airtight container for 1–2 days. After that, I recommend storing them in the refrigerator to prevent mold due to the fruit in the dough. In the fridge you can keep them a few days longer.
Tips, notes, variations and suggestions
🔵For a dark chocolate version: try replacing the white chocolate chips with dark chocolate chips. A real delight for lovers of bold flavors!
1. Can I substitute the buckwheat flour?
Buckwheat gives that characteristic flavor and the guarantee of gluten-free. Alternatively, you can use rice flour or certified gluten-free oat flour, but the texture and rustic taste will change slightly.
2. How can I make the cookies all the same size?
Use a small ice cream scoop or a measuring spoon: you’ll get perfectly spherical and regular “gems”.
3. Can I use whole eggs instead of just the whites?
This recipe is balanced for egg whites, which make the cookie lighter and slightly meringue-like on the outside. Using whole eggs will give you a more classic shortcrust texture and a less airy result.
