A soft, chewy, gluten-free chocolate chip cookie loaded with everything! Features buckwheat, oats, pecans, coconut flakes and chocolate chips!
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup evaporated cane sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups buckwheat flour
- 1/2 cup brown rice flour
- 1/3 cup tapioca flour (also known as tapioca starch)
- 1 tablespoon baking cocoa
- 1 teaspoon baking soda
- 2 teaspoon cornstarch
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon 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 oven to 375°F 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 for 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.
The equipment section above contains affiliate links to products I use or recommend.
Make ahead: The cookie dough can be made ahead, then covered and stored in the 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.
I have a weak spot for large chocolate chips in my cookies, so I often use Ghirardelli's 60% bittersweet chocolate chip because they are not your average-sized chocolate chips. The chips are larger than normal, plus they taste great! But feel free to use any chocolate chips that you personally enjoy!
Recipe time does not include the extra time needed for the dough to chill in the refrigerator.
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: chocolate, cookies, dessert, gluten free, chocolate chip cookies