Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies
These cookies are so delicious, you’d never guess they’re gluten-free and vegan. Almond butter and coconut oil add richness and moisture; two kinds of oats create nubby, chewy texture; and buckwheat flour and loads of chocolate add layers of flavor. In other words, they’re nutrient-rich, giving you every excuse to eat cookies for breakfast. The cookies will stay soft and chewy for up to 3 days at room temperature in an airtight container.
Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies
MAKES ABOUT 32 (2-1/2-INCH) COOKIES
Servings 32
Calories 157 kcal
Ingredients
- 1/2 cup sweet white rice flour (such as Blue Star Mochiko brand)
- 1/2 cup buckwheat flour
- 1/2 cup gluten-free old-fashioned rolled oats, plus more for optional garnish
- 1/2 cup gluten-free quick (baby) oats
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt, or 1/4 teaspoon if your almond butter is salted
- 1 cup smooth unsalted almond butter
- 3/4 cup plus 2 tablespoons maple syrup
- 6 tablespoons melted and cooled coconut oil
- 1 teaspoon pure vanilla extract
- 8 ounces bittersweet chocolate (preferably 65%–70% cacao mass), coarsely chopped, plus more chunks for optional garnish
- Flaky salt (such as Maldon brand, optional)
Instructions
-
Position a rack in the upper third and one in the lower third of the oven and preheat to 375ºF. Line two or three baking sheets with parchment paper.
-
In a bowl, whisk together the sweet rice flour, buckwheat flour, old-fashioned oats, 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, stirring until combined, then stir vigorously for 20 seconds to create a chewy texture. Stir in the chocolate.
-
Using two teaspoons or a #40 spring-loaded ice cream scoop, form the dough into 1-1/2-inch balls and place at least 2 inches apart on the prepared baking sheets. Top each cookie with a few flakes of flaky salt, a few oats, and a chocolate chunk or two. Bake the cookies for 5 minutes and rotate the pans from front to back and top to bottom, then bake until puffed and slightly cracked on top and set around the sides, 8 to 10 minutes. (Although they will seem underdone and soft at first, they will firm up as they cool.) Let cool completely, then devour.
Nutrition Facts
Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 157
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 1mg0%
Sodium 73mg3%
Potassium 137mg4%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 8g9%
Protein 3g6%
Vitamin A 4IU0%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Photography Alanna Taylor-Tobin
NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.
8 Comments on “Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies”
Hello, I can’t wait to make these cookies. Can the dough be prepared ahead and refrigerated and/or frozen prior to baking?
Yes! You can pre-make the dough and refrigerate or freeze! Let us know what you think!
Sounds super delicious!! Would it work only with rolled oats, or half oats, half oat flour, too? 🙂 don’t have the soft kind. 🙂
I have a subscription, but your site is telling me that I don’t. I called about this a few months ago and it was supposed to be fixed. Please take care of this.
I made these delicious cookies today. Has anyone tested the recipe using runny honey instead of maple syrup? Not a complaint, just wondering how it might be. Hmmm, perhaps I’ll try it out when we’ve devoured this batch.
You can half and half it!
Hello
Can I make these with regular white rice flour instead of sweet white rice flour? They probably will just less sweet?
You can indeed!
These are amazing cookies! The only problem is that, as I do with just about all recipes, I reduced the sweetener radically, and they were majorly crumbly. Will try to figure out how to adjust so I can enjoy these again. Thank you, Alanna and gff.