When I was first diagnosed as gluten intolerant in 2010, I had trouble finding the gluten free flours needed to replace the wheat in my diet. One of the first flours that I found here was buckwheat flour. It has continued to be one of my favorites because it can easily be substituted for wheat flour in cookies, muffins and pancakes. It is much higher in fiber and protein than wheat flour but also has 4 essential minerals as well: magnesium, phosphorus, manganese, and copper.
Of course then I had no idea about all of that, I was just desperate to find a recipe that tasted somewhat normal to me. This recipe was one of the first that I developed and while I have added many other gluten free flours to my pantry, this one never disappoints me. Credit for the original recipe that inspired this one goes to Michael Eberhart, author of Gluten-Free and Wheat Free Gourmet Desserts.
Once again, my love of peanut butter and chocolate come together in this cookie. Hope you enjoy the 25th Gluten Free Recipe.
- ½ cup buckwheat flour
- ½ cup brown rice flour (finely ground)
- ¼ cup tapioca starch (same as tapioca flour)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup butter (1/2 stick), softened
- ⅔ cup brown sugar, firmly packed
- ½ cup granulated sugar
- 1 large egg
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 1½ cups of gluten free, organic peanut butter
- 3 Tablespoons milk
- 1 to 2 cups of semi-sweet chocolate chips
- Some extra granulated sugar to roll the cookie dough balls in before baking (approx. 3 Tablespoons)
- Preheat oven to 350 degrees Fahrenheit.
- In a small mixing bowl, whisk together the flours, soda and salt. Set aside.
- In the mixing bowl of a standing mixer (hand-held mixer is okay) cream the butter and the sugars together.
- Add to the butter mixture the egg, molasses, vanilla extract, peanut butter and milk. Mix until well blended.
- Add the flour mixture and mix until well blended.
- Fold in either by hand or with a spoon the chocolate chips. Use as little as one cup or up to 2 cups of chips. Or split the difference and settle on 1½ to make it easier.
- By hand shape into 1½ balls. Roll these into additional sugar and place on an un-greased cookie baking sheet about 2 inches apart. You may flatten the ball slightly before baking.
- Bake for 10 to 12 minutes at 350 degrees.
- Cool on a wire rack.