Monday, December 23, 2019

Buckwheat Double Chocolate Orange Cookies (gluten-free)

I came across this recipe while looking for new cookies for the holidays, and thought it sounded tasty enough to apply to everyone. I was disappointed when I made them because the gluten-free flour combination resulted in that somewhat bitter aftertaste I think most people who have baked gluten-free will be familiar with. Well boo, I thought, I'll just freeze them and send them to my family when I'm ready to send that box, which wasn't quite when I made these.

This morning I decided to taste one to see how they did post-freezer and discovered - no bitter aftertaste! Dang! They are actually quite soft and delicious! And I could have included them in my cookie boxes after all, which were all already packed. Ah well. Hopefully my sister will enjoy them. I'm wondering if a quick trip to the freezer will solve all my gluten-free flours taste woes and plan to try that strategy again.

Buckwheat Double Chocolate Orange Cookies 
(from fixfeastflair, where they call them Buckwheat Orange Double Chocolate Cookies)


  • 6 Tbsp. (85 g) unsalted butter
  • 12 oz. (345 g) bittersweet chocolate (60–70% cacao mass), chopped (about 2 1⁄4 cups), plus several chunks for the tops of the cookies
  • 11⁄2 tsp. (1 g) packed finely grated zest from 1 medium orange (or bergamot if you can find it!)
  • 1⁄2 c. (65 g) buckwheat flour
  • 2 Tbsp. (15 g) tapioca flour
  • 3⁄4 tsp. baking powder
  • 2 large eggs, at room temperature
  • 1⁄2 c. plus 2 Tbsp. (130 g) organic granulated cane sugar
  • 1⁄2 tsp. fine sea salt
  • 1 tsp. vanilla extract
  • Flaky salt such as Maldon, for the tops


  1. Position racks in the upper and lower thirds of the oven and preheat to 350ºF (175ºC). Line 2 rimless cookie sheets with parchment paper.
  2. Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add
  3. 8 ounces (230 g) of the chocolate and the orange zest, and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside.
  4. Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and whip on medium-high speed until the mixture is very light and fluffy, 5 minutes. Turn the mixer to low and stir in the vanilla until just combined, then the warm chocolate butter mixture. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces (115 g) chopped chocolate.
  5. If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40* spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Top each cookie with a few chunks of chocolate and a few flecks of flaky salt.
  6. Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool on the pans. Enjoy warm or at room temperature. The cookies are best the day of baking but will keep, airtight at room temperature, for up to 3 days. 


-Usually I ignore recipes that say to scoop all cookie dough onto cookie sheets at once. For this recipe, you really should, because the tapioca flour will keep thickening the dough.
-Seriously, freeze these cookies overnight before eating.

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