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SideChef
Recipes
American
Gluten-Free Double Chocolate Cookies with Buckwheat and Sea Salt

10 INGREDIENTS • 8 STEPS • 30MINS

Gluten-Free Double Chocolate Cookies with Buckwheat and Sea Salt

Recipe

4.5

2 ratings
The buckwheat turns up the volume in these double chocolate cookies. Together with the enormous flavor packed in these cookies, they are sure to be a hit!
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The buckwheat turns up the volume in these double chocolate cookies. Together with the enormous flavor packed in these cookies, they are sure to be a hit!
author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com

30MINS

Total Time

$2.62

Cost Per Serving

Ingredients

Servings
4
us / metric
Unsalted Butter
1/3 cup
Unsalted Butter
Bittersweet Chocolate
2 3/4 cups
Chopped Bittersweet Chocolate
60-70% cacao, plus several chunks for the tops of the cookies
Buckwheat Flour
1/2 cup
Buckwheat Flour
Tapioca Starch
2 Tbsp
Tapioca Starch
Baking Powder
1/2 tsp
Baking Powder
Egg
2

Sponsored

Large Eggland's Best Classic Eggs, room temperature
Organic Cane Sugar
1/2 cup
Organic Cane Sugar
Fine Sea Salt
1/2 tsp
Fine Sea Salt
Vanilla Extract
1 tsp

Sponsored

Simply Organic Vanilla Extract
Sea Salt Flakes
to taste
Sea Salt Flakes

Nutrition Per Serving

VIEW ALL
Calories
887
Fat
68.3 g
Protein
10.1 g
Carbs
62.5 g
Love This Recipe?
Add to plan
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Gluten-Free Double Chocolate Cookies with Buckwheat and Sea Salt
Save
author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com

Author's Notes

The cookies are best the day of baking but will keep, airtight at room temperature for up to 3 days.

Cooking Instructions

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step 1
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F (180 degrees C). Line 2 rimless cookie sheets with parchment paper.
step 2
Place the Unsalted Butter (1/3 cup) in a small, heavy-bottomed saucepan set over the lowest possible heat. Add half of the Bittersweet Chocolate (1 1/3 cups) and melt together, stirring frequently to prevent the chocolate from scorching.
step 2 Place the Unsalted Butter (1/3 cup) in a small, heavy-bottomed saucepan set over the lowest possible heat. Add half of the Bittersweet Chocolate (1 1/3 cups) and melt together, stirring frequently to prevent the chocolate from scorching.
step 3
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Tags

American
Gluten-Free
Snack
Shellfish-Free
Cookies
Dessert
Vegetarian
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