Chewy Buckwheat & Hazelnut Gluten Free Chocolate Chip Cookies

Chewy Buckwheat & Hazelnut Chocolate Chip Cookies from #glutenfreecookies #buckwheat

Cookies, especially these cookies, are a showcase of everything that is right in the dessert world.

They are deliciously chewy and soft in the middle while still being crisp on the edges. Filled with chocolate and crunchy hazelnuts, I could probably eat the whole batch by myself, but since I’m a good friend I shared these gluten free chocolate chip cookies with friends, including my gluten intolerant friend and she was one happy lady!

These cookies do contain eggs and butter, which contribute to it’s chewy-ness, especially in the absence of gluten. They are decadent and indulgent, and if you can have those ingredients I would definitely recommend sticking to them.

Chewy Buckwheat & Hazelnut Chocolate Chip Cookies from #glutenfreecookies #buckwheat       Chewy Buckwheat & Hazelnut Chocolate Chip Cookies from #glutenfreecookies #buckwheat

Chewy Buckwheat & Hazelnut Chocolate Chip Cookies
Serves: 20-24
  • 75g (3/4 cup) almond flour
  • 50g (1/2 cup) buckwheat flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 tablespoon chia seeds
  • 50g (1/2) cup coconut, demerara or raw can sugar
  • 80ml (1/3 cup) maple syrup
  • 125g (1/2 cup) butter, melted but cooled
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla powder or extract
  • 60g (1/2 cup) blanched hazelnuts
  • 120g (1 cup) coarsely chopped dark chocolate
  1. In a large bowl, whisk together your flours, salt, baking soda and chia seeds.
  2. In a medium bowl, combine the your sugar of choice, maple syrup and melted butter. Whisk in egg, egg yolk and vanilla.
  3. Pour wet ingredients into the dry ingredients bowl and stir until combined, then fold in hazelnuts and chocolate chunks.
  4. Cover the bowl and let rest for 2 hours at room temperature or overnight in the fridge.
  5. When ready, pre-heat your oven to 185ºC/365ºF and line a baking tray with baking paper.
  6. Scoop 1 tablespoon of dough and place on the baking tray. Repeat until all dough has been used - you might need to use more than one baking tray for this.
  7. Bake for 8-10 minutes, until the edges are golden but the middle remains soft.
  8. Remove from the oven and let rest on the baking tray for 10 minutes before removing to a cooling rack.
I have had people who have tried this with a vegan sunflower spread instead of dairy butter with great results, so if you can't have dairy that is an option you have.

Chewy Buckwheat & Hazelnut Chocolate Chip Cookies from #glutenfreecookies #buckwheat