Apr 222012

Hello! I hope everyone is having a wonderful Sunday so far. The weather here is pretty dreary so we are just hanging around the house today. There are a lot of humans/dogs lounging around on the sofa. It’s just that kind of day. Since there is no “beautiful day pressure,” as my mom calls it, today is a perfect opportunity for me to experiment in the kitchen!


I have to admit there hasn’t been much of a workout yet today. I did take Jack for a pretty long walk this morning, despite the drizzling rain. Does that count for anything? Probably not. Well I’m hoping to get an Insanity workout in later this afternoon (or maybe I’ll try Zumba again?) so hopefully that will count as my workout for today. If I don’t get to it I won’t be too upset; I always think of Sundays as my rest day anyway. We will see what happens!

I did order a new workout DVD and it should be arriving next week in the mail. I can’t wait for it to get here! I promise to do a review of the DVD after I try it out. Woohoo!


Remember those gluten free flours that I talked about last week? The ones I won from Daily Bites? Here’s a photo to refresh your memory:


Well I was getting pretty antsy about having them sit around so I decided to experiment with them again. Off the top of my head I had no clue how to incorporate these flours into recipes so I turned to trusty Google to help me out.

I found a recipe for Buckwheat and Rice Flour Chocolate Chip Cookies from WhatsCookingAmerica.net. I had never been on that site before and was pleasantly surprised to see that in addition to the cookie recipe, there was a whole section explaining the health benefits of buckwheat flour and how it’s made. Pretty cool! Here’s a snippet that I thought was particularly interesting.

The nutritional profile of buckwheat is quite impressive. It is high in fiber, protein, niacin, amino acids and vitamin D. It is also rich in potassium, phosphorus, iron and calcium. The protein in buckwheat is said to be one of the best sources of protein available from plants and it contains all of the essential amino acids.

Buckwheat is good for the cardiovascular system. It is linked to lower blood pressure and a lowered risk of developing high cholesterol. This is because it is rich in flavanoids which are phytonutrients that help protect against disease by acting as antioxidants.

Buckwheat also contains high levels of magnesium which helps relax to blood vessels that improving blood flow. The nutrients in buckwheat also help to control blood sugar levels – of great benefit to people with diabetes.

Does this mean I can feel good about eating these cookies? You bet! Winking smile However there is still a good amount of sugar and butter in this recipe so I should remember not to go too crazy. They turned out so yummy though!

First I preheated the oven to 375 degrees. The recipe explained that the dough would be sticky so I lined two cookie sheets with parchment paper. Next I added some softened butter, brown sugar, and granulated sugar to a large bowl. I used my hand-mixer to combine everything, and then added in the egg, salt, and vanilla. Then that got mixed up too!


Once the wet ingredients were well combined, I whisked up the dry ingredients in a separate bowl. The buckwheat flour was really interesting and had little flecks in it.


Next I slowly added the dry ingredients into the bowl with the wet and mixed everything up. You want to make sure to do this in batches and use a low setting on your mixer so you don’t get covered in flour. Then it was time to add the chocolate chips! A few may have slipped from the bag into my mouth Winking smile Can’t imagine how that happened…

Next drop the cookies onto the lined cookie sheets and leave a few inches in between (the recipe warned that they spread and they weren’t kidding)! I forgot to photograph this step (sorry!) but you’ve all seen cookie dough on a sheet before right? Yeah that’s what I thought. Who needs a picture!

Then pop the cookies into the oven and bake for about 7 minutes or until the tops start to brown. These cookies definitely baked differently from normal cookies so it was sort of hard to tell when they were done. In the oven they rose and bubbled up and then fell back down. I took them out when it seemed like most of the cookies fell back down, if that makes sense. They came out looking really silly.



Luckily the other tray looked a little better and I was able to remove some normal-looking cookies. I think next time I will pay attention to the recipe’s note about chilling the dough in the fridge if it seems particularly soft. I think that definitely would have helped. Oh well, the cookies were DELICIOUS!!! They tasted just like regular chocolate chip cookies and were soft and chewy. I may have eaten TWO of them straight from the pan (no one would have wanted the deformed one anyway, right?). Then I had a tummy ache from too much sugar so I will refrain from engorging that much in the future. Those suckers are huge! Anyway, try these out and let me know what you think!


Gluten Free Buckwheat and Rice Flour Chocolate Chip Cookies


  • 1/2 cup softened butter
  • 1/2 cup granulated sugar
  • 1/2 cup lightly-packed brown sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup plus 2 tablespoons light buckwheat flour
  • 1/2 cup brown rice flour
  • 1/2 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and the brown sugar until they are nicely blended.
  3. Add the egg, salt, and vanilla extract to the butter/sugar mixture; continue to blend until well combined.
  4. In a separate bowl, whisk together the buckwheat flour, rice flour, and the baking soda.
  5. Stir in the flour mixture into the creamed ingredients and blend until smooth.
  6. Stir in the chocolate chips.
  7. Drop large teaspoons of dough onto the prepared cookie sheet leaving about 2 inches between each cookie, as they will spread. Note: If the dough seems particularly soft, chill it in the fridge for about one hour before doing this step.
  8. Bake for about to 7 minutes (rotating sheets halfway through), until the cookies are barely browned on top.
  9. Remove from oven and let the cookies stand for a couple of minutes before removing to a wire to cool.

Eat, and enjoy!

 Posted by on April 22, 2012

  One Response to “Gluten Free Chocolate Chip Cookies”

  1. Yummmm! Plus, I can’t wait to hear how the frozen cilantro packets work out!

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