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
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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.
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In a bowl, whisk together the sweet rice flour, buckwheat flour, old-fashioned oats, quick oats, baking soda, and sea salt.
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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.
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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
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6 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!