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Gluten Free Double Chocolate Chip Cookies

These are a dream come true. I took these to a friend that hasn't eaten gluten in over 10 years. She didn't believe me that they were gluten free. My husband has been victim to my early gluten free dessert attempts and was also in disbelief that these were gluten free. I think that is the biggest win. When it is so good, you think it has to have gluten in it. These reminded me of brownie brittle!

These use fresh milled buckwheat flour, and the buckwheat is such a special grain. It is loaded with antioxidants, full of fiber and protein, and milling it fresh really lets the flavor of the grain shine.


Gluten Free Double Chocolate Chip Cookies

makes 30 cookies


3/4 cup softened butter

1/2 cup raw sugar

1/2 coconut sugar

1/2 tbs vanilla extract

1 1/2 cups fresh milled buckwheat flour

1/4 cup cacao or cocoa powder

1 egg

1 tsp baking soda

1/2 tsp salt

1 cup milk chocolate chips


Preheat oven to 350 degrees on convection if you have it.

Cream together softened butter and sugar. Add egg and vanilla and mix. Add flour, cacao or cocoa powder, baking soda, salt. Mix until combined, and add chocolate chips last. Use a small cookie scoop and drop them on a cookie sheet. Bake 12 at a time, and 8-10 minutes. 8 for a softer cookie, 10 for a firmer cookie. 9 minutes if you want crispy edges and soft middles.

Let them cool, and enjoy!


Good luck rationing yourself a few.😁

- Michal


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