Name: Gluten-Free Salted Double Chocolate Buckwheat Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 8 ounces unsweetened chocolate, chopped; 2 tablespoons salted butter; 2/3 cup pure maple syrup; 2 teaspoons pure vanilla extract; 2 eggs; 3/4 cup buckwheat flour; 2 teaspoons baking powder; 1 pinch fine sea salt; 1/2 cup dark chocolate chips; coarse sea salt for baking (for sprinkling)

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If you’re on the lookout for an indulgent treat that doesn’t compromise on your dietary needs, these Gluten-Free Salted Double Chocolate Buckwheat Cookies are about to become your new favorite. Rich, fudgy, and perfectly salted, they bring together the delightful flavors of unsweetened chocolate and dark chocolate chips, all while being gluten-free. Buckwheat flour adds a unique, nutty flavor that complements the chocolate beautifully, making each bite a heavenly experience.

Imagine sinking your teeth into a warm cookie fresh from the oven, the chocolate melting in your mouth while a hint of salt elevates every taste bud. These cookies are not only a treat for those avoiding gluten; they’re a crowd-pleaser for everyone, regardless of dietary restrictions. Let’s dive into the details of this scrumptious cookie recipe!

Why It’s Crowd-Pleasing

Gluten-Free Salted Double Chocolate Buckwheat Cookies are perfect for gatherings, potlucks, or just a cozy night in. Here’s why they’re bound to impress:

Decadent Chocolate Flavor: With both unsweetened chocolate and dark chocolate chips, these cookies are a chocoholic’s dream.
Perfectly Balanced Sweetness: The pure maple syrup adds just the right amount of sweetness without being overpowering.
Textural Delight: The buckwheat flour provides a unique texture that is both chewy and fudgy.
Salty-Sweet Harmony: A sprinkle of coarse sea salt on top elevates the flavor, making each bite irresistible.
Easy to Make: This recipe comes together quickly, making it perfect for both beginner and seasoned bakers.

Ingredient Rundown

Before you get started, let’s take a closer look at the ingredients that make these cookies so special:

8 ounces unsweetened chocolate, chopped: Provides a rich chocolate base.
2 tablespoons salted butter: Adds richness and helps with the cookie’s texture.
2/3 cup pure maple syrup: A natural sweetener that keeps the cookies moist.
2 teaspoons pure vanilla extract: Enhances the overall flavor profile.
2 eggs: Essential for binding the ingredients together.
3/4 cup buckwheat flour: Gluten-free flour that imparts a nutty flavor.
2 teaspoons baking powder: Helps the cookies rise and become fluffy.
Pinch fine sea salt: Balances the sweetness and enhances flavors.
1/2 cup dark chocolate chips: For those melty pockets of chocolate goodness.
Coarse sea salt for baking: A final touch to elevate the cookies.

Tools of the Trade

To whip up these delicious cookies, you’ll need a few essential kitchen tools:

Mixing Bowls: For combining your wet and dry ingredients.
Double Boiler or Microwave-Safe Bowl: To melt the chocolate and butter.
Whisk: For mixing ingredients smoothly.
Baking Sheet: A sturdy surface for baking your cookies.
Parchment Paper: To prevent sticking and ensure easy cleanup.
Cookie Scoop: For evenly sized cookies.

The Method for Gluten-Free Salted Double Chocolate Buckwheat Cookies

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure your cookies bake evenly and don’t stick.

Step 2: Melt the Chocolate and Butter

In a double boiler or microwave-safe bowl, combine the chopped unsweetened chocolate and salted butter. Melt them together until smooth, stirring frequently. Allow the mixture to cool slightly.

Step 3: Mix Wet Ingredients

In a large mixing bowl, whisk together the pure maple syrup, pure vanilla extract, and eggs until well combined. Then, slowly add the melted chocolate and butter mixture, stirring until fully incorporated.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the buckwheat flour, baking powder, and a pinch of fine sea salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.

Step 5: Fold in Chocolate Chips

Gently fold in the dark chocolate chips until they are evenly distributed throughout the dough.

Step 6: Scoop the Dough

Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheet. Make sure to leave enough space between each cookie, as they will spread while baking.

Step 7: Sprinkle with Coarse Sea Salt

Before baking, sprinkle a little coarse sea salt over each cookie for that perfect salty-sweet balance.

Step 8: Bake

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Dairy-Free/Gluten-Free Swaps

If you’re looking for alternatives to make these cookies dairy-free or further customize them, consider the following swaps:

Dairy-Free Butter: Replace the salted butter with a dairy-free alternative, such as coconut oil or a vegan butter substitute.
Maple Syrup Alternatives: Agave syrup or honey can also be used in place of pure maple syrup.
Egg Substitutes: Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option.
Chocolate Chips: Choose dairy-free chocolate chips to keep the recipe completely dairy-free.

Cook’s Notes

These cookies are best enjoyed warm, straight from the oven, but they also store well. Here are a few tips to ensure success:

Make sure to let the melted chocolate and butter cool slightly before combining with the eggs to prevent scrambling.
Do not overmix the dough after adding the dry ingredients; this ensures a tender cookie.
Feel free to add nuts or dried fruits for a twist on the classic recipe.

Shelf Life & Storage

These Gluten-Free Salted Double Chocolate Buckwheat Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 2 weeks or freeze them for up to 3 months. To enjoy frozen cookies, simply thaw them at room temperature or heat them in the oven for a few minutes to regain that freshly baked texture.

Ask & Learn

Can I use regular flour instead of buckwheat flour?

Unfortunately, regular flour isn’t gluten-free, so if you’re looking for a gluten-free option, stick with buckwheat flour. If you don’t need gluten-free, regular all-purpose flour will work fine too.

What can I substitute for maple syrup?

You can substitute maple syrup with agave syrup or honey if you prefer. Both will provide sweetness while maintaining moisture in the cookies.

Can I make these cookies vegan?

Yes! Simply replace the eggs with flax eggs, use dairy-free butter, and choose dairy-free chocolate chips to make these cookies vegan-friendly.

How do I know when the cookies are done baking?

The edges should look set and slightly firm, while the centers will look soft and a bit underbaked. They will continue to cook while cooling on the baking sheet.

Keep Cooking

If you enjoyed these Gluten-Free Salted Double Chocolate Buckwheat Cookies, here are some more recipes to try:

Sally’s Baking Addiction for more decadent treats.
Pinch of Yum for hearty meals and delightful desserts.
Minimalist Baker for simple, wholesome recipes.

Next Steps

Now that you have the perfect recipe for Gluten-Free Salted Double Chocolate Buckwheat Cookies, it’s time to gather your ingredients and start baking! Whether you’re making these for a special occasion or just because, they are sure to be a hit. Don’t forget to share your creations with friends and family or enjoy them all to yourself—they’re that good! Happy baking!