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July 27, 2010

Buckwheat Chocolate Chip Cookies (Low Carb and Gluten Free)

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The other day, my son did something that most kids do at least once in their childhood; he fell at the playground and split his lip. He gave his upper two front teeth a good knock and there was, naturally, blood everywhere. It was in the first five minutes of a playdate with a boy he’d been dying to spend some time with, so it was a very distressing time for my little man. The promise of some pudding and a few homemade chocolate chip cookies helped to soften the blow. Ice packs in hand, we took a quick detour to the dentist to make sure the teeth were okay, and then it was home to his no-biting-required treats.

The pudding was of the storebought ready-to-eat variety, as I was eager to soothe my little guy’s spirits and didn’t want to make him wait even for the boxed kind. But the cookies I made while he and his siblings were napping. Little did he know that I had already been intending to make the cookies before the lip-splitting incident. I had some buckwheat flour that I’d been eager to try out and somehow got it into my head that it would make good chocolate chip cookies. There weren’t too many recipes that came up on a Google search so it looked like I was on my own.

Okay, I can handle this. I’ve made how many chocolate chip cookies in my day? Thousands upon thousands. Granted, they were all with regular flour and sugar, but I’ve become pretty comfortable making some low carb substitutions. Mind you, buckwheat flour is not really low carb. It has as many or more carbs than whole wheat flour, but it has twice the fiber (6g per 1/4 cup) and I thought that a mix of buckwheat and almond meal would go well with chocolate. The lack of gluten in either buckwheat or almond meal could make consistency an issue, but I thought a little xanthan gum might help hold them together. It’s always worth a try, right? And my little boy was expecting some warm chocolate chip cookies when he woke up from his nap, so I gave it a go.

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The Results: I am here to tell you that buckwheat and dark chocolate go VERY well together. These had an interesting and intense flavour that the whole family enjoyed. The texture really does approximate what I might expect of regular chocolate chip cookie, although a little softer and less chewy and gooey. Hey, if you are low carbing it, you can’t expect the moon, right? I’m happy with these and I look forward to playing with buckwheat flour again.

For the record, I didn’t have as much Lindt 70% chocolate as I needed so I made up the difference with 1/4 cup carob chips. Although I like the carob chips on their own, I am not a fan of them in my cookie. They don’t get melty like real chocolate and the cookies that were heavy on carob and low on real chocolate didn’t taste as good as the ones that had mostly chocolate. So I am writing up the recipe for all chocolate chips and I’d advise you to go with that if you make this recipe.

Buckwheat Chocolate Chip Cookies

1/2 cup buckwheat flour
1/2 cup almond meal
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum (optional, but it helps keep cookies together)
1/4 cup granulated erythritol
1/2 cup (1 stick) butter, softened
1 egg
1 tbsp almond milk
1/2 tsp vanilla extract
16 drops stevia extract
1 Lindt 70% cacao chocolate bars, chopped (or 3/4 cup of your favourite sugar-free chocolate chips)

Preheat oven to 350F and line a large baking sheet with parchment paper.

In a medium bowl, whisk together buckwheat flour, almond meal, baking soda, salt and xanthan gum.

In a larger bowl, cream butter with an electric mixture. Add erythritol and beat together until combined. Add egg, almond milk, vanilla and stevia and continue to beat together until mixture thickens slightly.

Add dry ingredients in two batches, beating thoroughly after each addition. Stir in chocolate chips by hand.

Roll dough into one-inch balls and place 2 inches apart on parchment-lined baking sheet. Flatten balls slightly with the palm of your hand.

Bake for 10-12 minutes or until edges brown slightly. Cool on baking sheet.

Makes approx 20 cookies. Total carb per cookie is 7g, but 4.1g if you subtract erythritol.

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Filed Under: Cookies, Gluten Free, Low Carb

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. A SPICY PERSPECTIVE says

    July 30, 2010 at 2:01 am

    I've got to try these! I am a chocolate chip cookie fiend! They sound glorious!

    Reply
  2. Ni[email protected] The Dirty Oven says

    July 30, 2010 at 3:10 am

    Wow… what a great post. I am going to have to try this out. Thanks

    Reply
  3. Sadik Ali says

    July 30, 2010 at 3:59 am

    Wow it sounds like a healthy and delicious cookie recipe! I will try this out soon.
    Tess
    http://tesathome.com

    Reply
  4. Pam says

    July 30, 2010 at 12:42 pm

    What a great cookie! Bet they are delicious! I'm new here and looking forward to more great recipes. Love those muffins below!

    Reply
  5. Lauren George says

    July 30, 2010 at 9:11 pm

    I can't even tell you how excited I am to try these cookies. My very un-health conscious husband used to eat 8 (yes 8) chocolate chip cookies every night before bed! He has slowed down the cookie obsession slightly, but not much. I'm going to try swapping his pillsburry cookies for yours!

    Reply
  6. The Urban Baker says

    August 4, 2010 at 9:12 pm

    hello…i recently found your site and I am so glad I have. My good friends, daughter, has "insulin resistance" and has such a limited diet. Buckwheat flour is one of the gluten products she can eat and I am in the process of helping them with recipes and meal development ( cuz i love them). When you return from vacation, I would love to talk to you?! 🙂 thanks for posting what you post!
    happy travels!

    Reply
  7. cinnamonquill says

    August 24, 2010 at 5:08 pm

    I'm with you, buckwheat and chocolate are a match made in heaven. They compliment each other wonderfully!

    Hey, would it be okay to use this photo/link on my new site, GlutenFreeFeed.com? Thanks 🙂

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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