Chocolate chip cookies that are gluten-free and fructose-free? Yes, please! These moreish homemade cookies are perfect to enjoy alongside your mid-morning cuppa, made with wholesome buckwheat flour and rich dark chocolate.
Recipe Overview
- Serves: 4
- Cooking time: 15–20 minutes
Ingredients
- 1 tsp baking powder
- 1 1/2 cups buckwheat flour
- 1 tsp vanilla powder
- 1/2 tsp sea salt
- 125 g unsalted butter, softened
- 1/2 cup rice malt syrup
- 1 egg
- 100 g 85% dark chocolate, coarsely chopped
Method
- Preheat oven to 160°C / 325°F / Gas Mark 3. Line two baking trays with baking paper.
- Combine buckwheat flour, baking powder, vanilla powder, and salt in a large bowl.
In a separate bowl, beat butter and rice malt syrup until creamy. Add egg and beat
until well combined. - Add the butter mixture to the dry ingredients and mix with a wooden spoon.
Fold through the chocolate. Spoon tablespoonfuls of mixture into balls, place
on trays, and gently press down. - Bake for 15–20 minutes until lightly golden. Transfer to a wire rack to cool.
Store in an airtight container.
Notes
Feel free to substitute the dark chocolate with cacao nibs for a less sweet
and more intense chocolate flavor.
