Gluten-free buckwheat, ginger and chocolate chip cookies
Buckwheat, despite the name, is gluten-free, so these ginger and chocolate chip cookies are the perfect treat for those still wanting a big, chewy cookie without the wheat.
Ingredients
- 110g of butter
- 150g of light muscovado sugar
- 1 egg
- 2 tsp ground ginger
- 150g of buckwheat flour
- 1/2 tsp bicarbonate of soda, check the label for gluten-free
- 1/2 tsp salt
- 100g of dark chocolate chips
- 2 stem ginger in syrup , or 3 if you want a stronger ginger taste
Method
1
In a mixing bowl, cream together the butter and sugar until light and fluffy, then gradually whisk in the egg
2
Add in the ground ginger, buckwheat flour, bicarbonate of soda and salt. Stir together thoroughly until the mixture comes together into a dough, then fold in the chocolate chips and chopped stem ginger
3
Cover the bowl with cling film and transfer to the fridge to chill for half an hour
4
Preheat the oven to 180˚C/gas mark 4 and line 2 baking trays with baking parchment
5
Roll the mixture into golf ball-sized rounds between your palms and place on your prepared baking trays, with a good gap between each one to allow for spreading
6
Bake for 12-15 minutes, until lightly golden. Leave to cool slightly, before transferring to a wire rack to cool completely
Discover more:
Go to Comments
Gluten-free buckwheat, ginger and chocolate chip cookies
