Buckwheat Chocolate Chip Cookies
I was inspired to bake these Buckwheat Chocolate Chip cookies when I saw a recipe in my email from Food52 for Salted Chocolate Buckwheat Cookies. I had buckwheat flour in my pantry left over from making noodles and I thought what better way to use it up!
These cookies are gluten-free and have no eggs so they are like a dense shortbread yet with more flavor. I love the texture of the buckwheat flour combined with the chunks of semi-sweet chocolate chips. Although a unique color (I can see why Food52 added cocoa), these cookies are sure to please even your most picky of cookie eaters.
These cookies were easy to mix up and after an hour or so in the refrigerator were ready to slice and bake. Admittedly the chocolate chips make it a little challenging to get clean slices but I had no problem forming any back together that had rough edges due to fallen chips.
[tasty-recipe id=”8814″]
May 20, 2018This entry was posted in baking, brunch, chocolate, cookies and tagged buckwheat, chocolate chip cookies, Food52, ghirardelli, gluten free.
