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 have nothing to envy from traditional ones.
Those who follow me know that I had to change my eating habits due to some gluten issues, even though I am not celiac. It was a long and not always easy journey of readjustment, but these sweets really helped me make peace with my new diet. While eating them, you completely forget about having limitations… you just enjoy a great cookie, finally rediscovering the pleasure of an authentic taste that doesn’t make you feel like you’re missing anything. I don’t know about you, but I love buckwheat flour and its flavor. Come with me, and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Buckwheat Cookies
- 1 cup buckwheat flour
- 1/2 cup rice flour
- 1/3 cup extra virgin olive oil (or seed oil)
- 1/3 cup brown sugar (or granulated)
- 1 egg
- 1 Orange (Zest)
- 0.7 oz dark chocolate (Shavings)
- 1 tsp baking powder (Light 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 blended, also add the oil.
Finally, combine the flours and previously sifted baking powder. Work the dough until all ingredients are combined and add the chocolate shavings. The dough will be very moist and slightly sticky: it should be just like this, so don’t worry.
Moisten your hands, take small pieces of dough, and form balls to flatten with the palm of your hand directly on the baking sheet lined with parchment paper. Once all the cookies are made, bake in a preheated oven at 355°F for 20 minutes in the central part.
Please note: once baked, let them cool completely. Fresh out of the oven, they will be soft, but as they cool, they will harden on the outside while remaining very soft inside.
I hope you enjoy these cookies as much as I do. They prove that eating gluten-free doesn’t mean giving up taste but discovering new flavors that sometimes surpass traditional ones. Try them and let me know if you, like me, have fallen in love with their texture!
storage and variations of gluten-free buckwheat cookies
If you prefer, instead of orange zest, you can use lemon zest, 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 shavings and hazelnut granules to make them even more delicious.
They keep very well for about one 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 sealing them to maintain their perfect consistency, crispy on the outside and soft on the inside, just like freshly made.
