The second ingredient PJ sent me is a flour which I couldn’t recognize. It looked a bit different from ragi flour and the flovour was totally new to me. I even put a pinch of it in my mouth to see whether I can identify the flour, but sadly no. I then messaged PJ and she gave me the answer. It is buckwheat flour/ Kuttu ka Atta which we don’t get in Tamil Nadu. But I have heard a lot about this flour and know that it is gluten free. There are so many Indian recipes I could try but who is going to eat? Myself and hubby are both on low carb diet and no type of atta can be consumed. Only Sruti can eat it but she will never eat ladoo or any other sweet. So I had choose a recipe so that my daughter would eat it without any reservation. That is how I came upon this cookie. Loaded with choco chips and butter scotch chips, I was sure, Sruti would love this.
I have been getting requests from readers to make gluten free bakes. I had to try gluten free seeing all these readers who are trusting me. Here is my first attempt at creating something gluten free. Usually gluten free recipes use egg as the binder but as I am baking without the eggs, I used a little more flour to bind the dough. Otherwise I know I will end up with flat, crumbly discs. I even wanted to add some Xanthan gum but I need to develop recipes with ingredients which can be obtained easily in India. So I didn’t add xanthan gum. But I will surely add it in any GF bread recipes because I would not have any other option to bind the dough.
For the sugar, I have added the normal granulated sugar. You can choose to add brown sugar, palm sugar or coconut sugar. Use the same quantity as mentioned in the recipe. And for butter, the original recipe used coconut oil. But as I prefer butter, I added it. The dough needs to be chilled for at least 30 minutes. Other wise you will end up with flat cookies. You can also make these with just choco chips. As I didn’t have I used butterscotch chips. But they also added to the taste. The cookies when coming out of oven will look very soft and lava like. But don’t worry. They will set once cool. But if you keep on baking them, you will get rock hard cookies. So just remove them by 12 minutes. Let the cookies cool on the tray itsel. As they are so soft, it will be impossible to remove them while still hot. But once they cool down, they will be firm enough to remove. The problem with butterscotch is, it will melt and pour out of the cookie and will harden while cooling. So it will be tough to pry the cookies out of the tray. But with gentle nudging with the spatula, the cookies will come out. I was so skeptical about how Sruti would react, but she loved it. And as these cookies are dark like chocolate cookies, she didn’t even hesitate though she knew that I have made it with buck wheat flour. And I sent two cookies for hersnack yesterday. I also went to her school for the carnival happening there and met with her class teacher. She said that she tasted loved the cookie and wanted recipe for it. Thank you PJ, my experiment was a great success!!
Recipe Source: Cooking Ala Mel
Makes 12 Cookies
Butter – 1/4 cup
Granulated Sugar – 1/3 cup
Vanilla Essence – 1/4 tsp
Milk – 2 tbs
Buckwheat Flour – 1/2 cup + 2 tbs
Baking Soda – 1/4 tsp
White Choco Chips – 1/4 cup
Butterscotch Chips – 1/4 cup
In a bowl cream together butter, sugar and vanilla until creamy.
Add milk and beat until incorporated.
Add the flour and baking soda and mix to form a smooth and soft dough.
Finally add the choco chips and butterscotch chips and mix well.
Cover with cling wrap and refrigerate for 30 minutes.
Preheat oven to 175°C.
Divide the dough into 12 equal portions.
Shape them into balls and arrange them on the tray leaving 2″ in between.
Bake for 12 minutes in the preheated oven.
The cookies will be very soft, but remove them from the oven.
Allow it to cool completely in the tray.
Using a spatula, carefully remove them from the tray and store in air tight box.
Egg Free Buckwheat Choco Chip Cookies Recipe
- Butter - 1/4 cup
- Granulated Sugar - 1/3 cup
- Vanilla Essence - 1/4 tsp
- Milk - 2 tbs
- cup Buckwheat Flour - 1/2+ 2 tbs
- Baking Soda - 1/4 tsp
- White Choco Chips - 1/4 cup
- Butterscotch Chips - 1/4 cup
- In a bowl cream together butter, sugar and vanilla until creamy.
- Add milk and beat until incorporated.
- Add the flour and baking soda and mix to form a smooth and soft dough.
- Finally add the choco chips and butterscotch chips and mix well.
- Cover with cling wrap and refrigerate for 30 minutes.
- Preheat oven to 175°C.
- Divide the dough into 12 equal portions.
- Shape them into balls and arrange them on the tray leaving 2" in between.
- Bake for 12 minutes in the preheated oven.
- The cookies will be very soft, but remove them from the oven.
- Allow it to cool completely in the tray.
- Using a spatula, carefully remove them from the tray and store in air tight box.