and this particular success is, literally, very sweet! you have probably read about my gluten-free baking woes and how i couldn't find a chocolate chip cookie recipe that works and tastes good. well, finally we've found one that we love. and i say we because all of us love these cookies! they are perfect. cakey on the inside and crispy on the outside...it's like a little piece of chocolate heaven landed in my oven.
the recipe is by one of my gurus in gluten-free cooking, the gluten-free goddess. my other guru is the gluten-free girl. they both have amazing gf recipes that don't make you feel like you're living without. there are some things that i make which the whole family eats, since it doesn't make sense to cook/bake two kinds of everything. c'mon, i know i'm supermom...but that's just too much. bwahahaha.
before this recipe, i've never used buckwheat for anything, gf or not. but i'm somewhat obsessed with it now and trying to figure out other ways to bake with it. i've also learned that i dislike rice flour, white and brown. both kinds leave a gritty, displeasing texture to the food, leaving me feeling like i dropped my cookie in the sandbox and ate it anyway.
buckwheat chocolate chip cookies
note: this is my version of the gluten-free goddess' recipe. you can find the original recipe here.
dry ingredients:
1 cup buckwheat flour
1 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon sea salt
"wet" mix ingredients:
1 cup spectrum organic shortening
1 1/2 cups light brown sugar, packed
1 tablespoon vanilla
2 eggs
add-ins:
2-5 tablespoon vanilla almond milk, as needed
1 1/2 cups semi-sweet chocolate chips
whisk together the dry ingredients in a mixing bowl.
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| i love all of the different shades of white and off-white in the dry mixture. |
in a separate bowl, beat the shortening, brown sugar and vanilla extract until combined.
add in the beaten eggs and beat to combine.
add the dry ingredients a little bit at a time and beat to combine, until a dough forms, adding a tablespoon of vanilla almond milk at a time to achieve a sturdy, smooth dough.
add the chocolate chips by hand. cover the bowl with plastic wrap and chill the dough for an hour.
preheat the oven to 350 degrees. line a baking sheet with parchment paper.
using an ice cream scoop, scoop wads of dough and form them into twenty round balls. place them on the lined cookie sheet, about two inches apart. press down on the dough balls ever so slightly, but keep a slightly mounded shape - not too flat.
bake in the center of a preheated oven for 12 to 15 minutes, until the cookies are firm to the touch. remove with a thin spatula and place them on a cooling rack. they will crisp as they cool.
this recipe makes 20 large cookies. the goddess says that, for some reason, the larger size bakes up better than the smaller, so i will take her word for it. she is the goddess, after all. i just let the boys eat half a cookie at a time.
