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
- 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)
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.
Photography Alanna Taylor-Tobin
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