Gluten-free buckwheat, ginger and chocolate chip cookies

25 minutes


  • 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


In a mixing bowl, cream together the butter and sugar until light and fluffy, then gradually whisk in the egg
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
Cover the bowl with cling film and transfer to the fridge to chill for half an hour
Preheat the oven to 180˚C/gas mark 4 and line 2 baking trays with baking parchment
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
Bake for 12-15 minutes, until lightly golden. Leave to cool slightly, before transferring to a wire rack to cool completely