Buckwheat Oat Chocolate Chip Cookies
Indulge in the delightful taste of Buckwheat Oat Chocolate Chip Cookies, where nutty buckwheat flour meets chewy oats and rich chocolate chips. These gluten-free cookies are not only easy to make but also perfect for sharing with friends or enjoying as a guilt-free treat. With a warm, fresh-baked aroma wafting through your kitchen, every bite promises a blend of flavors that will leave you craving more.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup buckwheat flour
- 1 cup old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- 3/4 cup brown sugar (light or dark)
- 1/2 cup unsalted butter (softened)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 large egg
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together buckwheat flour, oats, baking soda, and salt.
- In another bowl, cream softened butter and brown sugar until light and fluffy; add vanilla extract.
- Beat in the egg until well combined, then gradually mix in the dry ingredients until just blended.
- Fold in chocolate chips gently to maintain texture.
- Drop spoonfuls of dough onto prepared sheets, spacing them apart.
- Bake for 10-12 minutes until edges are golden; let cool before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: - Feel free to mix in nuts or dried fruits for added flavor. - Store cookies in an airtight container at room temperature for up to one week. - For a chewier texture, use cold butter.