Gluten Free Chocolate Chip Cookies That Taste Like REAL Cookies!


The Saxophone Player doesn’t like many sweets, but he loves chocolate chip cookies. Tonight, I have found the best gluten free, chocolate chip cookie recipe, yet.  They taste like real cookies with that wonderful “chew” of gluten, but without the awful side effects.

The recipe was inspired by a recipe from this terrific recipe website, Cooking a la Mel.  You can see the original recipe here: CLICK.  Melinda Novak has many great recipes on her website—I encourage you to check it out.  Below, is my version, with  cooking instructions that match exactly what I did for my oven and my cookie sheets. The goal is to not over bake.

Hey, if you try this recipe, let me know.  Doug says it’s an 8 on his scale from 1 to 10, so I’ll have to keep looking. For now, though, it’s a lot better than no cookies.



1 1/4 cups buckwheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup semi-sweet chocolate chips

1. Preheat oven to 350° F
2. In medium bowl, whisk flour, salt, and soda together. Set aside
3. In mixing bowl, cream butter and sugars together. Add vanilla and egg and combine well. I used my mixer, so I scraped down the sides a few times during this process.
4. Add the flour and mix well. I added the flour in four parts, scraping down the sides each time.
5. Scoop dough onto cookie sheet. I used a teaspoon-sized scoop and an insulated baking sheet lined with parchment. I highly suggest you use parchment, too. It helps keep moisture in the cookie, which is important with GF baking.
6. Bake 11 minutes at 350° F. That is what worked for my oven. I suggest you check them at the 10-minute mark. You just want to be sure the cookies tops look dry.
7. Let the cookies sit on baking sheet for one or two minutes. The longer they sit, the more they will dry out, but if you remove them too soon they do not have a chance to set. Gently remove to a cooling rack.

This made 36 cookies, about 2 1/2 inches in diameter.


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