Gluten-Free Buckwheat Chocolate Chip Cookies recipe
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Ingredients
- 1 cup buckwheat flour ½ cup sweet sorghum flour ¼ cup tapioca starch ⅛ cup millet flour 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon xanthan gum 1 ½ cups brown sugar ¾ cup soft butter 1 egg 2 teaspoons gluten-free vanilla extract 1 tablespoon corn syrup 1 (12 ounce) package chocolate chips, or to taste
Nutrition Info
- 212.1 caloriescarbohydrate: 30.7 gcholesterol: 23 mgfat: 10.4 gfiber: 1.9 gprotein: 2 gsaturatedFat: 6.2 gservingSize: -sodium: 200.7 mgsugar: 21.4 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Buckwheat Chocolate Chip Cookies
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.
Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.
Bake in the preheated oven until light golden brown, 6 to 8 minutes.