- 1 1/8 cup light buckwheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup (6 ounces) gluten-free chocolate chips
- 1/2 cup chopped nuts (optional)
Preheat oven to 375° F / 190° C
Line 2 large baking sheets with parchment paper or lightly oil
Combine dry ingredients in a medium bowl and whisk to combine. In a large mixing bowl, combine egg and sugar and beat with an electric mixer on high until light and fluffy. Add butter and beat on high until combined. Add extract and beat briefly. Add dry ingredients and mix until combined. Stir in chocolate chips and nuts (optional).
For 2 dozen small cookies use a 1 tablespoon ice cream scoop or a rounded tablespoon.
Bake in preheated oven for 9-11 minutes or until cookies are crisp on edges and slightly soft in the middle. Cool on baking sheet.