Gluten-Free Oat & Buckwheat Chocolate Chip Cookies

After being diagnosed with Hashimoto’s, I began experimenting with gluten-free baking that still felt nourishing, simple, and full of flavour. These buckwheat chocolate chip cookies have become a staple in our home—crunchy on the outside and soft in the middle. I use half raw sugar and half coconut sugar to give them a deeper, caramel-like sweetness while keeping things a little more balanced. They’re everything I love in a cookie: satisfying, wholesome, and perfect with a cup of tea.

Ingredients

• 100g organic raw sugar

• 100g coconut sugar

• 150g butter

• 1 tbsp organic vanilla paste

• 1 egg

• 175g gf oats

• 175g buckwheat flour

• 1 tbsp baking powder

• 2 pinches of salt

• 225g chocolate chips or chopped dark chocolate

  
  

Method

1. Preheat your oven to 180°C (fan-forced). Line a baking tray with baking paper.

2. Blend the rolled oats in a high-speed blender or food processor until they become a fine flour.

3. In a stand mixer or using a hand blender, cream the butter and sugar together until light and fluffy.

4. Add the vanilla and egg, mixing well until fully combined.

5. In a separate bowl, whisk together the oat flour, buckwheat flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet mixture, mixing until a thick, sticky dough forms.

7. Fold in the chocolate.

8. Scoop the dough into rough balls and place them on the prepared tray leaving around 5cm between each cookie.

9. Bake in the centre of the oven for 7–12 minutes, or until lightly golden around the edges.