Gluten Free Double Chocolate Chip Cookies

Prep time: 2.5hrs  Cook Time: 10-15 minutes


IMG_8128200g (8 ounces) unsweetened chocolate, chopped (Unable to find unsweetened chocolate, I used two x 100g 90% chocolate bars by Lindt)

30g salted butter

2/3 cup pure maple syrup (to compensate for the sugar in the 90% Lindt bars, I substituted 1/3 of the maple syrup with Rice Malt syrup, which is less sweet)

8g (2 tsp US) vanilla extract

2 large eggs

3/4 cup Bob’s Red Mill buckwheat flour (I use organic buckwheat flour)

8g (2 tsp US) baking powder

Pinch fine sea salt

1/2 cup semi-sweet or dark chocolate chips

Coarse sea salt for baking


Heat a pot of water until boiling, and add the chocolate and butter to a smaller pot that fits inside the mouth of the pot with boiling water, creating a double-boiler. Reduce the heat on the boiling water to a gentle boil, and place the pot with the chocolate and butter over the hot water to melt. Stir occasionally until melted. OR, melt butter and chocolate in glass dish in microwave, 2 x 30 second bursts on high–stirring between each burst, and be sure to cover the top of the dish with a paper towel in case of splatters. Don’t overheat the chocolate if you can help it)

Remove from heat, add the pure maple syrup (and rice malt syrup if using), stir, and set aside to cool slightly.

Whisk the eggs together in a mixing bowl. Stir together the buckwheat flour, baking powder, and salt in a separate bowl then add this dry mixture to the mixing bowl with the eggs, along with the melted chocolate mixture and the vanilla. Stir well until combined, then fold in the chocolate chips.

Cover with plastic wrap and refrigerate until chilled, about 2 hours (overnight works too). The buckwheat flour will absorb the liquid and become very thick.

When ready to bake, preheat the oven to 175 C (350 degrees F) and spray a cookie sheet with cooking oil OR use silicone baking paper.

Use an ice cream scoop or a 1/4C measure to scoop out dough and place it onto the baking sheet and repeat for remaining dough. Dough will be very thick and sticky. Makes about 12. Sprinkle cookie dough with sea salt (optional) and bake until edges have firmed up and chocolate has melted, about 10 minutes for smaller cookies or about 14 min for the 1/4C larger ones. Don’t over bake, they are meant to be gooey in the middle and will firm up slightly as they cool.

Allow cookies to cool a few minutes before consuming.

Original recipe from: