Buckwheat Cookies
Gluten free buckwheat flour cookies ?? Eww !! What have you made , I won't eat that , those are my hubbies words when I told him that I have prepared gluten free cookies . But after lots of insisting he tried one and said oh my God these cookies are so crunchy , chewy , mouth melting and delicious . I got a thumbs up from him and that means a lot to me.
Well this buckwheat flour was lying in my pantry since Navratri Fasting and I was thinking to make something other then fasting recipes . So I googled and found this recipe here . First I was it skeptical whether to try or not . After many ifs and buts I gave it a try and boom , it was a super hit . The cookies tasted just like store bought but a thousands time more delicious .
The addition of brown rice flour makes the cookies more chewy and crunchy .Do try them on your own and you won't regret about it. So let's start the recipe . Yum
Ingredients:
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup powdered sugar
1/2 cup brown sugar
4 tablespoon chocolate chips
1 teaspoon baking soda
1/2 cup unsalted butter , melted
A pinch of salt
1 teaspoon vanilla extract
Method:
Preheat oven to 180 degrees and line a baking tray with parchment paper.
Take white sugar ,brown sugar and melted butter Ina bowl . Whisk with balloon whisk or electric hand whisker till creamy and sugar mixed with butter . To this mixture add salt and vanilla and bet until well combined.
Sift buckwheat flour , rice flour and baking powder in another bowl .Stir and set aside .
Add the sifted flours in the butter mixture in two batches, stir with spatula and blend until smooth.
Stir in chocolate chips , drop a teaspoon of cookie in the a,ing tray 2 inch apart from each other as they will spread. You may use cookies cutter to make shapes also.
Bake in preheated oven for 10-15 minutes or until brown . Remove from oven , Wait for 2-3 minutes and then cool on wire rack.
Store in air tight container and serve as required.
Enjoy!!
Serve-20-25 cookies Baking time -15 minutes
Note: Gluten free flours are tend to be sticky so you must line the cooking tray with butter paper. Here i have used foil .
If the dough seems soft just keep it in refrigerator for 1 hour before making cookies.
Well this buckwheat flour was lying in my pantry since Navratri Fasting and I was thinking to make something other then fasting recipes . So I googled and found this recipe here . First I was it skeptical whether to try or not . After many ifs and buts I gave it a try and boom , it was a super hit . The cookies tasted just like store bought but a thousands time more delicious .
The addition of brown rice flour makes the cookies more chewy and crunchy .Do try them on your own and you won't regret about it. So let's start the recipe . Yum
Ingredients:
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup powdered sugar
1/2 cup brown sugar
4 tablespoon chocolate chips
1 teaspoon baking soda
1/2 cup unsalted butter , melted
A pinch of salt
1 teaspoon vanilla extract
Method:
Preheat oven to 180 degrees and line a baking tray with parchment paper.
Take white sugar ,brown sugar and melted butter Ina bowl . Whisk with balloon whisk or electric hand whisker till creamy and sugar mixed with butter . To this mixture add salt and vanilla and bet until well combined.
Sift buckwheat flour , rice flour and baking powder in another bowl .Stir and set aside .
Add the sifted flours in the butter mixture in two batches, stir with spatula and blend until smooth.
Stir in chocolate chips , drop a teaspoon of cookie in the a,ing tray 2 inch apart from each other as they will spread. You may use cookies cutter to make shapes also.
Bake in preheated oven for 10-15 minutes or until brown . Remove from oven , Wait for 2-3 minutes and then cool on wire rack.
Store in air tight container and serve as required.
Enjoy!!
Serve-20-25 cookies Baking time -15 minutes
Note: Gluten free flours are tend to be sticky so you must line the cooking tray with butter paper. Here i have used foil .
If the dough seems soft just keep it in refrigerator for 1 hour before making cookies.
Best regards,
Sapana Behl
Please feel free to comment or share your encouraging ideas!