Embrace Gluten-Free Baking with Buckwheat

A key advantage of buckwheat flour is its naturally gluten-free nature, making these cookies a wonderful option for those with gluten sensitivities or dietary preferences. While the recipe is perfectly adaptable for traditional all-purpose or bread flour, it truly shines when prepared with various gluten-free flour blends. Our rigorous testing confirms its compatibility with gluten-free alternatives. For instance, we’ve achieved excellent results using 135 to 140 grams of Cup4Cup gluten-free blend as a direct substitute for all-purpose flour. The Cup4Cup blend, known for its balanced composition, not only performs exceptionally well in this recipe but also imparts an even chewier texture to the final cookies, which many gluten-free bakers appreciate.

The success with Cup4Cup highlights that a well-formulated gluten-free blend can seamlessly replace conventional flour in this recipe. While our testing has focused primarily on Cup4Cup, we encourage adventurous bakers to experiment with other commercial or homemade gluten-free blends. When using different blends, consider their starch-to-grain ratios and whether they contain binders like xanthan gum, as these factors can influence the final texture. If your chosen blend doesn’t include xanthan gum, you might consider adding a small amount (around ½ teaspoon per cup of flour blend) to help with structure and chewiness, mimicking the role of gluten. This recipe offers a fantastic foundation for exploring the delightful possibilities of gluten-free baking, demonstrating how wholesome ingredients like light buckwheat flour can create truly satisfying treats without compromising on taste or texture.

• 8 tablespoons unsalted butter, cut into chunks (114 grams)
• 2 teaspoons vanilla bean paste, or if not using paste, 1 teaspoon molasses plus 1 teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• ½ cup granulated sugar (100 grams)
• ⅔ cup light brown sugar, packed (130 grams)
• 1 large egg (48 grams)
• 2 large egg yolks
• 1 cup all-purpose flour or 135-140 grams Cup4Cup (gluten-free blend)
• ½ cup light buckwheat flour (65-70 grams)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 8-10 ounces bittersweet chocolate chips or wafers, or a mixture (for large cookies)
• 10-12 ounces regular size semisweet chocolate chips (for smaller cookies)
• Maldon sea salt or smoked Maldon sea salt (for sprinkling)

• In a microwave-safe mixing bowl, gently melt the butter using a low heat setting, or melt it slowly in a small saucepan on the stovetop. Ensure the butter is just melted, not browned.
• Once the butter has melted, allow it to cool slightly. Then, stir in the vanilla, molasses (if using), and cinnamon. Let this mixture cool completely to room temperature before proceeding.
• When the butter mixture is fully cooled, use a rubber scraper to thoroughly beat in the granulated sugar, light brown sugar, the large egg, and then each of the two egg yolks one at a time, until well combined.
• In a separate bowl, whisk together the all-purpose flour (or gluten-free blend), light buckwheat flour, baking soda, baking powder, and salt. Make sure these dry ingredients are evenly blended.
• Gradually add the dry flour mixture to the wet ingredients. Stir with the rubber scraper until a soft, cohesive dough forms. Avoid overmixing.
• Fold in your chosen chocolate chips or chunks until they are evenly distributed throughout the dough. For a more rustic look, you can reserve a few chocolate pieces to press into the top of the dough rounds before baking.

For Large, Soft Cookies (Yields approximately 16 cookies)

• Using a medium-sized cookie scoop, scoop out generous, rounded mounds of dough. Place these dough balls into a zipper bag or arrange them on a plate covered with plastic wrap. Chill the dough in the refrigerator for 24 to 48 hours. While you can bake one or two cookies immediately, the flavor and texture significantly improve after this resting period.
• Before baking, allow the desired number of dough balls to come back to room temperature. While you can bake them from cold, starting at room temperature typically results in cookies with more appealing crinkles and crevices.
• Preheat your oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper to prevent sticking and aid in even baking.
• Arrange the cookie dough rounds a few inches apart on the prepared baking sheet to allow for spreading. Bake for approximately 14-16 minutes. About 2 minutes before the baking time is complete, carefully remove the baking sheet from the oven and gently bang it against the counter a few times; this encourages the cookies to flatten slightly and develop more crinkles. Return the pan to the oven and continue baking for the remaining time. Baking times can vary depending on your oven, so keep a close eye on the cookies until the edges are golden brown and the centers are still slightly soft.

For Smaller Cookies (Medium Scoop) (Yields approximately 28 cookies)

• For smaller cookies, use regular-sized semi-sweet chocolate chips and scoop with a medium-sized cookie scoop to make about 28 cookies. Preheat oven to 350 degrees F (175 degrees C). Bake for 12 minutes.
• After the first 10 minutes of baking, remove the tray from the oven and gently bang it on the oven rack or counter. This helps the cookies spread and flatten for a perfect texture. Return them to the oven and continue baking for the final 2 minutes, or until they achieve a lovely golden-brown edge.
• Carefully slide the parchment paper with the baked cookies onto a cooling rack or the counter. Allow the cookies to cool completely on the parchment paper; this helps them firm up and prevents them from breaking. Enjoy!