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The Birkett Mills

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Desserts: Gluten-Free Buckwheat Chocolate Chip Cookies

Gluten-free, melts in your mouth goodness.
Serves: 12 cookies
Ingredients

* 1 1/4 cups raw Pocono Whole Buckwheat Groats

* 1 stick butter, softened

* 1/2 cup brown sugar

* 1/4 cup white sugar

* 1 egg

* 1 teaspoon vanilla

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 1/2 cup chocolate chip


Directions

1. Place the buckwheat groats in the jar of a high-speed blender. Blend into a fine flour.

2. In a mixing bowl, add the butter, brown sugar, and white sugar. Blend until smooth. Add the egg and vanilla and blend until creamy, about 2 minutes.

3. Add the buckwheat flour, baking soda, and salt. Mix to thoroughly combine. Stir in the chocolate chips.

4. Refrigerate the dough for at least 1 hour, or overnight.

5. Preheat the oven to 350F.

6. Scoop the dough into mounds onto a lined baking sheet. Bake for 12-13 minutes.

7. Let cool on the pan for 2-3 minutes, then scoop out onto a cooling rack. Enjoy!