Tonight Blair and I make some yummy, GF cookies. We have been doing buckwheat flour cookies for some time. Buckwheat gives them a nice nutty flavor.
- 1 stick organic soften butter
- 1/2 cup plus 2 tablespoons (3 ounces) buckwheat flour
- 1/4 cup almond flour
- 1/4 cup ground flax seeds
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea or kosher salt
- 1/4 cup plus 2 tablespoons (2 3/4 ounces) packed light brown sugar
- 1/4 cup (1 3/4 ounces) raw cane sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1 cup chocolate chips
- 2 tablespoons ground cacao nibs
Position two racks in the upper and lower thirds of the oven and preheat to 375º.
In a medium bowl, whisk together the flours, flax, baking soda and salt. I use a coffee grinder to grid the flax and cacao nibs (separately). Combine the sugars in a large bowl, then stir in the soft butter. Whisk in the egg and vanilla extract. Stir the dry ingredients into the butter mixture until almost combined, then fold in the chocolate chips to distribute evenly.
You can either bake the cookies immediately, or cover the dough and let it rest for up to 2 hours at room temperature, or overnight in the fridge, bringing the dough back to room temperature before scooping. I used a small, spring loaded scooper and put the cookie dough on the cookie sheets. After cooking for 8 minutes, I then transferred them to a cooling rack.
I just hope they last more than a day. 😀
Baking the cookies right away results in thinner cookies that spread more, while resting the dough (for up to 2 hours at room temp, or in the fridge overnight) will make thicker, chewier cookies. The dough can be scooped and refrigerated for up to a week, or frozen for a month or two; you will then be mere minutes away to handle a quick cookie fix.