Magical cookies made with almond butter, maple syrup, oats, buckwheat flour, and plenty of chocolate. Though these cookies are gluten-free, vegan, refined sugar-free, and contain no weird ingredients, they look and taste surprisingly like classic chocolate chip cookies!
These cookies are downright magical. Instead of the usual cookie ingredients (butter, sugar, and eggs), they use a base of almond butter, maple syrup, and coconut oil. With some gluten-free flours added in, plus oats and chocolate, they bake up into thick and chewy cookies that taste and feel shockingly close to classic chocolate chip cookies, only with loads more flavor. They're also undetectably gluten-free and vegan.
I love this cookie formula so much, I've used it to make other delicious gluten-free & vegan cookies, including:
- Vegan Paleo Chocolate Chip Cookies with Cashew Butter
- Vegan & Gluten-Free Oatmeal Tahini Chocolate Chip Cookies
- Paleo Tahini Chocolate Chip Cookies
- Gluten-Free Vegan Matcha Cookies
I got inspired to make these gluten-free and vegan cookies from a few different sources. First, Dana "Minimalist Baker" Shultz's beautiful gluten-free, vegan cookies packed with chocolate and peanut butter. Second, Heidi Swanson's vegan peanut butter cookies, loaded with whole grain flour and sweetened with maple syrup.
I decided to combine the two, trading the olive oil in Heidi's recipe for coconut oil, using milder almond butter in place of the peanut, and keeping the flours gluten-free.
I whisked together almond butter, coconut oil, maple syrup, and vanilla, then moved on to the dry ingredients.
Since buckwheat goes so well in chocolate chip cookies, I decided to use it in conjunction with sweet rice flour, which is naturally sticky and adds chew to baked goods. And inspired by these oatmeal cookies from Flourishing Foodie, I added not one, but two kinds of oats: quick oats to absorb more moisture and keep the cookies thick, and old-fashioned rolled oats for hearty flecks and a bit of chew.
I stirred in a ton of chopped chocolate, scooped the dough into balls which I topped with flakes of salt and more chocolate, and baked them into chewy pillows of cookie love.
Then I made them three more times because, hey, it was raining. Also, I keep giving them away to all the gluten-free and vegan people I know, which is a lot.
I never thought I'd be able to make a good cookie that was both gluten-free and vegan, so I'm thrilled with the results. The texture is indistinguishable from conventional cookies: thick, chewy, soft, and moist. Sweet rice flour and almond butter help to take the place of gluten, and they also let the robust flavors of chocolate, buckwheat, and maple shine through. The oats give you something to sink your teeth into, and the occasional burst of flaky salt makes them utterly addictive.
I love the whiff of earth and spice that buckwheat flour adds to these cookies but if you don't have any on hand, you can likely trade both flours for a gluten-free all-purpose blend, or wheat flour if gluten isn't an issue. Do be sure to use oats that are certified gluten-free for those cookie-eaters who are severely gluten-intolerant, and seek out chocolate that is vegan. Bittersweet chocolate doesn't usually contain dairy, but refined sugar can be processed with animal bone char which is a no-no for vegans.
And be sure to have a tall glass of something milk-like to wash down gooey, warm-from-the-oven chocolate chip cookies. Because that is one of life's little pleasures.
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free vegan chocolate chip cookie recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Almond Butter Chocolate Chip Cookies with Oats
Print Recipe Pin RecipeIngredients
- ½ cup sweet rice flour (mochiko) (2.75 ounces / 80 grams)
- ½ cup buckwheat flour (2.5 ounces / 70 grams)
- ½ cup old-fashioned rolled oats, plus an extra handful for the tops (1.75 ounces / 50 grams)
- ½ cup quick (baby)oats (1.5 ounces / 40 grams)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted)
- 1 cup smooth, unsalted almond butter (8 ounces / 225 grams)
- ¾ cup plus 2 tablespoons maple syrup (8.5 ounces / 240 grams)
- 6 tablespoons melted but cool coconut oil (2.5 ounces / 70 grams)
- 1 teaspoon vanilla extract
- 1 ½ cups coarsely chopped bittersweet chocolate (preferably 65-70% cacao mass), plus some extra chunks for the tops (8 ounces / 225 grams)
- flaky salt such as Maldon, for the tops (optional)
Instructions
- Position a rack in the upper and lower thirds of the oven and preheat to 375ºF. Line two or three cookie sheets with parchment paper.
- In a medium bowl, whisk together the sweet rice and buckwheat flours with the old-fashioned and quick oats, baking soda, and sea salt.
- In a large bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla. Add the flour mixture and stir until combined, then stir vigorously for 20 seconds. (This helps create a chewy texture.) Stir in the chocolate.
- Form the dough into 1 ½-inch balls (either with two teaspoons or with a #40 spring-loaded ice cream scoop) and place at least 2 inches apart on the lined baking sheets. If you like, top each cookie with a few flakes of flaky salt, a few oats, and a chocolate chunk or two.
- Bake the cookies, rotating the pans from front to back and top to bottom after five minutes, until the cookies are puffed and slightly cracked on top, and set around the sides, 8-10 minutes. (They will seem underdone, soft, and fragile at first, but will firm up as they cool.) Let the cookies cool completely, then store airtight at room temperature. They will stay soft and chewy for up to 3 days.
Notes
Nutrition
Katrina @ Warm Vanilla Sugar says
These cookies look seriously perfect. I love the flavour!
Alanna says
Thanks, Katrina!
Shelly West says
These look sooooo good! I feel like my gluten-free baked goods always fall apart and these look as chewy and gooey as ever! Rainy day baking is the best, always.
Alanna says
Thanks for the sweet note, Shelly! I'm so happy with how well these hold together, too, thanks to all that sticky almond butter and sweet rice flour. Hip hip for rainy day baking.
Cheri Savory Spoon says
Hi Alanna, your pics are amazing, after reading this post it looks like you put a lot of thought and love in these cookies as well. For example the quick and the rolled oats. Love it!
Alanna says
Thanks, Cheri - what a sweet thing to say! I had so much fun developing and shooting these. Sometimes I wish I could *stop* thinking so much about recipes, i.e. during yoga class. ;)
dana says
Absolutely stunning! Love these photos. And the recipe looks like perfection!
Alanna says
Thanks, lady! It's all your fault. ;)
london bakes says
I'd never believe that these were vegan + gluten free just looking at them; they look like the most perfect chocolate chip cookie ever. Seriously can't wait to try them.
Alanna says
That is the best compliment a gluten-free cookie baker can get, especially from a fellow bakestress. THANKS!!! :D
Vanessa says
How excited was I to wake up to your post Sunday morning! As soon as my vegan/GF husband woke up, I said, "LOOK at THESE!" My daughters were skeptical of the oats, but I just thought "more for me". We made them yesterday afternoon (and it was a lovely, almost Spring-like day here in NYC, but that didn't stop us). They are DELICIOUS! I'm always looking for a V/GF cookie that doesn't have all those weird thickeners in it. I had to improvise a little and subbed half the almond butter with sunflower seed butter to no ill effect. Also only had about 3 oz of 70% cacao chocolate around (I had also made the ganache for your vegan truffles that morning - yes, we have a problem), so we subbed some 72% cacao wafers and they turned out great! Both my girls LOVED them and never mentioned the oats :-). I was happy to use more of those after making your breakfast bars (which were also awesome). Love when ingredients overlap. Thank you, thank you! They are our new go-to cookie :-).
thymeandhoney says
The most beautiful photos, and delicious looking cookies I think I have ever seen. Wow!
Alanna says
Wow, thanks! That's the nicest note ever. :D
Eileen says
Yes! RAIN. The lack of rain is the main real problem I have with living in CA, so last week was amazing! Cookies are definitely the perfect plan for a rainy say--especially after a big bowl of hearty soup and a big mug of tea. Love the almond butter!
Alanna says
I totally feel the same way! Do you have secret desires to move to Portland, too? I hear we're in for a wet El Niño next year, thankfully. Mmm, hearty soup and tea! Please come back, rain.
Thanks for the sweet note. :)
Erika says
Definitely chewy pillows of cookie love. I can't wait to try this and make for my growing list of gluten free friends.. Beautiful photos!
Alanna says
That's the best description ever. Thanks! Yes, my list of GF friends (and family) keeps growing, too. And vegans! I'm relieved to finally have something to feed all of them.
Caroline says
Alanna, I can't wait to make these! The texture looks so beautiful! I've got a box of Mochiko in the pantry and was just staring at it the other day, wondering what I'd do with it next...so, now I know! I'm with you...rainy days spent in jammies baking are pretty awesome!
Alanna says
Do it! They're so stupid easy once you have the wacky ingredients. I use Mochiko all the time for GF baking - it's the best. Currently working on another post that uses it, too - a GF pie. :)
Sue/the view from great island says
These look fabulous, and I love that photo of the chips falling into the bowl! One of my favorite cookies is a buckwheat chocolate chip, I love the earthiness of the grain with chocolate.
Alanna says
Thank you, Sue! I have fun taking those action shots now that I know how to use my camera settings better. Yay! Ooh, I want to see your buckwheat chocolate chippers. I'll go stalk them on your lovely site. :)
Robyn says
Gorgeous cookies! Gorgeous photos! Gorgeous website! Wow!!!
Alanna says
Awww! Thanks, Robyn.
Erin Dee says
Whoa. What.
These are SO my kind of cookie. Just... wow. Love these!
I've been doing a lot of cookie baking with nut butters other than peanut butter lately. I don't know why I waited so long! They do such amazing things to the texture.
And buckwheat?! I just bought a few kilos of that. Yeah! I'm all over this post. :D
Erin Dee says
PS - your pictures are ridiculously gorgeous!
And why no G+? Wah! I want to share these on there! I guess I'll try FB instead. :)
Erin Dee says
Psst.. you forgot to share these amazing cookies on FB! ;)
This is my last comment. Promise!
Alanna says
Thanks, Erin! Clearly I need to fire my PR person (me). I am on G+ here: https://plus.google.com/u/0/+AlannaTaylorTobin/posts. Or is there a button you'd like to see on this site? Clearly I need help!
Thanks for the sweet words about the cookies! They do seem right up your alley. (BTW, I'm going mad for your chocolate banana muffins!)
Erin Dee says
I don't need to see a button on the site but maybe it'd be good for the readers, just so they know you're over there (I say that because I know some people don't care about it - definitely not being snarky :)) And thank you! Following you now. :)
Katie | Healthy Seasonal Recipes says
I am squirming with compliments about this post Alanna. I pinned it two times before I even got to the freakin recipe and then I was falling over when I got to it. I love the way you roll. I love the multiple flours. I love the disclaimers about the various tests you've done. You rock. Your photos are amazing. I could go on. Seriously.
Alanna says
That means so much to me, Katie - thank you. I feel the same way about the way you roll.
Liz says
Just found your site from Google+. Love your recipes and pics. New follower!
Alanna says
Yay! Thanks for the note, Liz!
Kelly says
These cannot be vegan AND gluten free! They look incredible!
Alanna says
I know, right?! That almond butter works miracles. Thanks, Kelly!
Hayley says
I'm super sensitive to oats (but not gluten, weirdly), is there an alternative in this recipe? They just looks so good, I'd hate to have to pass on eating cookies that look that delicious!
Alanna says
Wow, that is unusual! I would advise using barley flakes for the old-fashioned oats, and quinoa flakes for the quick oats. You can probably use all-purpose wheat flour for the sweet rice since gluten's not an issue. Please let me know how they turn out!
Sara says
I love how gluten free baking has progressed. I used to work for a small company that transitioned to gluten free a few years back, and it was all refined corn starch and xanthan gum. So disgusting... I am quietly amassing healthy, whole grain, non-xanthan gum recipes! I can't wait to try these and add them to the bunch! Thanks, Alanna.
Alanna says
Hi Sara,
I couldn't agree more! I'm doing exactly the same thing, and I'm even hoping to write and photograph a cookbook on that very topic - GF baking that uses as many whole grains and as little starch and gum as possible. Aran of Canelle e Vanille / Small Plates and Sweet Treats is the master of that, as you probably already know. She is my inspiration.
Thanks a bunch for the note, and let me know how you like the cookies.
Erika K says
Oh my lord. These look SO GOOD!!! I cannot wait to try these and ditto Sara above--so excited to find a GF recipe that isn't full of starch. Yum. My office is going to love me :) Gorgeous photos Alanna!!
Alanna says
Aw, yay! Thanks, Erika! I'm sure they already love you, but chocolate never hurts matters. ;)
Erika K says
So I made these this weekend!!!! They were awesome!!! I quartered the recipe and omitted the coconut oil (and subbed oat flour for the quick oats), so mine were a little rounder and probably less chewy than yours...but I LOVED them!!! Little, just sliiightly on the verge of crumbly balls of delicious cookie goodness. This is the second recipe of yours I've made that's an absolute keeper! You're a goddess Alanna!
Alanna says
I'm so glad you liked them, and that those modifications worked out - yay! Thanks a bunch for the note, Miss Erika!
Lindsey Johnson says
This makes me giddy! I've been craving chocolate chip cookies like crazy this week. Every one of your posts is prettier than the one before, which doesn't seem possible.
Alanna says
Aw, thanks, lady! That's exactly how I feel about your site. (That quinoa pizza dough?!) And I am always craving chocolate chip cookies. It is really quite unfortunate that these are so easy to make...
Allison @ Clean Wellness says
Okay, I need to make these! I've just bookmarked the recipe. I absolutely love using buckwheat flour in baked goods. And the salt on top sounds like perfection.
Alanna says
Thanks, Allison! I love those two ingredients as well - we're obviously foodie soulmates. Hope you love the cookies!
FreshHealthyNatural says
Thanks for sharing this great recipe, the cookies and your photography look great! I've had some trouble with gluten-free baking because sometimes things turn out too hard, too soft, and not right etc. but all your gluten-free goods look perfect! I was thinking about giving these a go, any substitutions for the almond butter? I am allergic to nuts! In the past I have tried blended banana as a substitute because it turns out with a similar consistency, what do you think?
xoxo
Alex
Alanna says
Hi Alex! Thanks for the kind words.
I think bananas might be too moist and sweet here. You might try sunflower seed butter, though? If vegan isn't an issue, my Soft and Chewy GF Chocolate Chip Cookies are super good, too! Just omit the pecans, of course. Recipe here: https://bojongourmet.com/2012/10/soft-and-chewy-gluten-free-chocolate.html
Let me know what you try! Happy baking. :)
Filipino Store says
Chocolate chip almond butter cookies are mouthwatering in taste. THanks for sharing
Alanna says
Thanks!
The Otteman Family says
Is there another substitute for the rice flour? Would a mixture of almond flour and coconut flour work to take it's place? They look sooo yummy! Thanks for sharing!
Alanna says
I haven't experimented much with those flours so I'm not sure whether they'll work or not. I would advise baking off a test cookie and if it spreads to much, adding more flour and baking another tester until you get the consistency right. Pretty please let me know how it works! Happy baking.
Nanda Garber says
I just made these last night, subbing WW & Rye flours for GF, and they are wayyyy too almond buttery. Is it really supposed to be 1 whole Cup?
Alanna says
Hi Nanda, Hm, that is rather mysterious. My friend just baked these for a party we threw together and they turned out as shown here. Did you stir your almond butter well? Sometimes the oil likes to sit at the top, which can cause the dough to be too oily. If you have dough leftover, I'd recommend adding more flour or oats. I would expect the flours you used to work well, though it's possible that the sweet rice flour is starchier and more absorbent than the WW and rye. Thanks for giving the recipe a go and for the note; I'm sorry they aren't working out as expected. :(
Rebecca says
Dear Alanna,
I had been looking for a while for a naturally-sweetened (gluten free was a bonus!) chocolate chip cookie, and yours looked too delicious to pass up! I tried it, adapted it a bit for my preferences, and now it is definitely my favorite chocolate chip cookie! Thank you so much for the inspiration!
P.S. your site is absolutely lovely throughout. I love it!
Alanna says
I'm so glad you like the recipe! I'd love to know your adaptations if you feel like sharing them. Thank you so much for the kind words.
Rebecca says
Absolutely! I switched the almond butter with cashew butter, coconut oil with browned butter, and used a combo of 1 c. all-purpose gluten free flour + 3/4 c. oat flour. The changed recipe is on my site (crediting the origin of course), I'd love for you to visit sometime!
Alanna says
They look perfect! I can't wait to try your version. Cashew butter - yum! Thanks so much for the shout out in the post!
Anonymous says
Your blog is just too dang wonderful. Please come out with a cookbook! I need to cradle this potential cookbook in my arms while I am creating your wonderful recipes in my own kitchen!
Alanna says
OMG, thank you for this super sweet note!! You've made my morning. I would really like to make a cookbook - hopefully one day soon. :)
Sara says
Just made these cookies and they turned out great - just as pictured. I pretty much always know I can count on your recipes to turn out, Alanna... They are pricey little cookies with all that maple syrup and almond butter - but the recipe uses good ingredients and it is both vegan and gluten free, so I think they are worth it. I couldn't get the sweet rice flour so I substituted brown rice flour and they turned out fine. I would love to see your take on a vegan, gluten free muffin, Alanna! Thanks again, Sara
Alanna says
Hi Sara! I'm so glad you gave these cookies a go and that they turned out well - they're pretty much my favorite ever cookie. Great to know that brown rice flour works well. Thanks for the muffin request - I'll see what I can do. :) Any flavor preferences?
Eleanor Rae Smith says
I have a batch of these baking right now…but I made a few substitutions as I didn't have exactly the right ingredients but couldn't wait as they looked so amazing…I used peanut butter, spelt flour in place of the buckwheat, and a combination of rice malt syrup and honey in place of the maple syrup! They're looking pretty good so far so hopefully hey turn out ok! I'll let you know and will be writing a blog post about them later on too! x
Eleanor Rae Smith says
I've now made these several times and they are BEAUTIFUL!! Thank you for such a great recipe! I wrote a post about them too if you'd like to read…
http://thesaltedtail.blogspot.co.uk/2015/02/peanut-butter-chocolate-chunk-cookies.html
xxx
Alanna says
HI! Thanks so much for trying my recipe and for the super sweet note and post! I'm glad to know those subs work. Wahoo! :)
LouAnn Micucci says
Oh my - this has got to be the best GF Choc Chip Cookie recipe I have run across in YEARS! All the perfect ingredients and incredible instruction! Thank you, thank you for posting! I cannot wait to bake them! One question as I have had varying results in baking with almond butter... do you use RAW or ROASTED almond butter in your recipes?
Alanna says
Hi LouAnn! Thank you so much for the kind words - this is one of my favorites, too. I'm pretty sure I used roasted almond butter here, but either should work just fine. Please come back and tell me how it goes! Happy baking!
Caterina Snyder says
Amazing rich nutty flavour and soft pillowy texture! So many buckwheat baking recipes are disappointing but these are wonderful plus gluten free and vegan, what a bonus! I ended up using peanut butter instead of almond butter because that's what I had and coarsely ground extra thick rolled oats in place of the quick oats, which I also didn't have. I chilled the dough for 15-20 minutes before baking because it was really soft (likely due to my warm coconut oil, which I was too impatient to cool,lol). Thank you!
Alanna says
Fabulous! I'm so glad those modifications worked and that you liked the cookies. I'm pretty much obsessed by them myself. :)
Caterina Snyder says
I just tried another variation and they were again, AMAZING! This round I did cashew butter, chopped white chocolate, and walnuts, delish!!
Alanna says
Oooo that sounds so good!!
lena221b says
I made these cookies some days ago and I have to tell you, that's what happiness tastes like! I did not have any mochiko so I improvised and made flour out of rice pudding rice. These cookies are so goddamn delicious, you totally rocked my world. Thanks a million for this recipe.
Alanna says
Yay! I'm so glad that you liked these and that the rice flour worked out - genius!!
Vicki Cohen says
hello Alanna. Neither my husband nor I are gluten-free or vegan. In fact I like to cook with butter! but I do have gluten-free friends and family, and as I've been a home-baker since forever, I'm fascinated with some of the other flours you are using, especially buckwheat and sweet rice flours. So I gave this recipe a try. Well, my husband knows my baking and he knows the cookies he likes, so they were not such a big hit with him. I liked them (but missed that butter!), especially dipped in coffee - YUM! gave them to my gluten-free friends and they loved them. brought them to my Qijong class and there are several GF people and they loved them! they were a hit with the non-GF people too. So, this recipe is definitely a keeper. P.S.: I used dark chocolate chips (63%) though, rather than chopping up the chocolate bar. I think it was still okay.
Tamara says
These. Are. AMAZING. Thank you.
Alanna says
So glad you like 'em!
Kate says
These are the best vegan cookies I have had--thank you so much for this great recipe! I have made these several times and the first time I made them I only had peanut butter and sunflower seed butter in the house so I used a combination of those instead of almond butter. When I went to eat one, I was surprised to find that the inside of the cookie was bright green, even though the outside looked totally normal! Apparently, the chlorophyll in the sunflower seed butter reacts with the baking soda to form that color. My family (none of whom are vegan) loved them, and got a huge kick out of the green color😂 Thanks again!
Alanna says
Whoa, that's nuts! I had no idea, haha. Glad they were a success despite the freaky color!
Sree says
Can I freeze the cookie dough balls for use at a later time?
Alanna says
I think that should work, though I haven't tried it. Please let me know how it goes!
Stacie says
These look amazing, I can’t wait to make them! If I wanted to use less maple syrup(I don’t like things very sweet)what should I substitute to keep the right consistency? Would unsweetened applesauce or more coconut oil work?
Alanna says
I don't like things very sweet either. I might try keeping the maple the same but using very dark chocolate (like 85%). I think coconut oil will make the cookies too oily, and I'm not sure how applesauce would act, thought it's worth a try. Let me know what you end up trying!
Leora says
Hi Allana happy New Years from Perth, Western Australia! These look amazing! Just wondering if they taste coconut-y from the coconut oil? I want to mage these for my dad, but he doesn’t like coconut flavours.
Alanna says
Hi Leora,
Yikes I hope you're staying safe over there. I'm sending so much love to Oz during this time.
As for the cookies, I don't think the coconut flavor comes through much at all. You mostly taste the almond butter, buckwheat, and chocolate. But you could use refined coconut oil which has no coconut flavor, or you could try palm oil. I've never tried these with a liquid oil but that could potentially work too. Or a vegan butter that you like the taste of (and decrease the salt if the butter is salty). Please let me know what you try!
-A
Catherine says
Hi Alanna! Major fan here in Washington, DC & we have a (now virtual) GF baking group that uses your book. I made these this morning as an alternative to the no-bake breakfast bars in the book (a house favorite!). The taste is yummy yet the coconut oil separated out after everything was mixed together. I did make a double recipe & with 2 changes: using sunflower butter instead of almond & added a fistful of dried sour cherries after the chocolate bits, but not sure why that would have thrown it off. I actually have had this sometimes in other recipes with coconut oil. Thank you for past years of good eating & in advance for any insights. Keep well!!
Madeline+Armstrong says
Awesome recipe. I just made these and absolutely love the taste and texture of them. I subbed half of the almond butter for tahini, and took out 40g of the maple syrup to make them slightly less sweet. I also left them a little rounder than you have in your pictures which made the inside super soft. :) Soooo good. Thank you for this recipe, I'll definitely be making these again!
Alanna says
Those changes sound absolutely divine! I'll have to try that next time. :)
Nikki says
Excellent Cookies! Very easy to make. Don't taste or feel like a gluten-free cookie!
Thank you for your website and cookbook. I've learned so much from you. Its made the transition to gluten-free easier.
Alanna says
I'm so glad you liked the cookies and that you're enjoying my site and book! Thank you so much for the sweet note. If you feel inspired to give this recipe a star rating as well, please do! :)
Blythe says
These are DELICIOUS. A favorite over here for sure! I'm wondering if you can sub applesauce for the coconut oil like you can in many other baking recipes. What do you think?
Alanna says
I'm so glad you love the cookies - one of my all-time favorites too! Hm I've never tried that before. Are you wanting to reduce the fat content? I would recommend testing this out with either a half batch, and/or start with replacing half of the oil with applesauce. Please come back and let me know how it turns out!
Blythe says
I made it! They were still suuuuper yummy. The texture was different, they were soft and fluffy cookies (but still chewy). You need to increase the bake time to around 12 min, but we thoroughly enjoyed every last crum!
Alanna says
Aw so cool! I'm so glad it worked out.
Tina says
Soooo good! Love the buckwheat flavor and the texture. I replaced maple syrup with honey (as I was out of maple syrup) and only used half the amount. Next time I’ll reduce the dries slightly as the cookies probably will be a little chewier then. Still super delicious! Sprinkled sea salt on top of the cookies 🍪 and that added that extra something. Thanks for a great gluten free cookie recipe!
Alanna Taylor-Tobin says
I'm so glad you loved these cookies and that they worked well with some honey subbed in for the maple syrup! Good call to reduce the dries a little next time since maple syrup is more liquid than honey, so it makes sense that they cookies would be more firm. Thanks a bunch for the sweet note and rating! This is an all-time favorite of mine as well <3
Tatiana says
I made these and used mini m&ms instead of chocolate chunks. They turned out very good. A little flatter than the picture but very tasty.