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.

Print

Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies

MAKES ABOUT 32 (2-1/2-INCH) COOKIES

Servings 32

Calories 157 kcal

Author Alanna Taylor-Tobin

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

1. 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.
2. In a bowl, whisk together the sweet rice flour, buckwheat flour, old-fashioned oats, quick oats, baking soda, and sea salt.
3. 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.

4. 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.