A soft, chewy, chocolatey cookie loaded with everything! Features buckwheat, oats, pecans, coconut flakes and chocolate chips!
- 1 cup butter
- 1 cup brown sugar
- 1/4 cup evaporated cane sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 1 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 1/3 cup tapioca flour (also known as tapioca starch)
- 1 Tbs baking cocoa
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup gluten free quick cooking oats
- 1/2 cup unsweetened coconut flakes
- 1/2 cup pecans, coarsely chopped
- 2 cups 60% cacao bittersweet chocolate chips
- Preheat the oven to 375 degrees.
- Microwave the butter for about 30 seconds to just barely melt it, or until it just turns to liquid form.
- Using a stand mixer or electric beaters, beat the butter with the sugars on medium until combined.
- Add the vanilla, the egg, and the egg yolk; beat on medium speed until just combined (10-15 seconds or so).
- Add the buckwheat flour, brown rice flour, tapioca starch, baking cocoa, baking soda, cornstarch, salt, cinnamon, and nutmeg. Mix until incorporated.
- Fold in (stir in) the oats, coconut flakes, pecans, and chocolate chips by hand until just combined.
- Chill the dough in the refrigerator 30 minutes. (This will help prevent the cookies from spreading out flat when baking, allows for the flavors of the ingredients to concentrate, and will create a chewier cookie).
- Form the dough into medium sized cookie shaped circles and place on a cookie sheet lined with parchment paper.
- Bake for 9-11 minutes. If you like extra soft, chewy cookies take them out right at 9 minutes. It can be easy to overbake these cookies since they don’t turn golden brown like a typical chocolate chip cookie.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling (or at least until you are able to pick them up without burning your fingers because, really, who wants to wait around when warm cookies are staring you in the face).
- Serve immediately or store in a sealed container.
MAKE AHEAD: The cookie dough can be made ahead, then covered and stored in fridge for up to 3 days. If the dough is too firm to scoop into tablespoons, let it stand at room temperature for 20 minutes.
*Recipe time does not include the extra time needed for the dough to chill in the refrigerator.