Buckwheat Chocolate Chip Cookies

Tomorrow Aiden goes back to school and I found that I did not have any gluten free snacks for him to take in his lunchbox. I tried out these cookies from glutenfreegoddess with some minor modifications (she makes these vegan) and they are a success as told by my husband and son.  I did not try these because I am not eating dairy but when I try this recipe again I will make it vegan like she does. The recipe below is what I did but there is a link below to her recipe. The picture shown below is what I made tonight. I believe the cookie is dark because of the buckwheat flour. 
Update 1/8/12: I made these using Spectrum Shortening instead so I can eat them. I also used Sorghum flour instead of the brown rice flour and semi-sweet chocolate chips (Ghirardelli) instead of dark chocolate chips. I think I have eaten 10 so far tonight. SO YUMMY!!

Dry Ingredients:
1 cup buckwheat flour (yes buckwheat is gluten free)
1 cup brown rice or sorghum flour (I used brown rice flour)

1/2 cup tapioca starch

1 1/2 teaspoons xanthan gum

1 1/2 teaspoons baking soda

1 teaspoon sea salt

Wet Ingredients:

1 cup unsalted butter.

1 1/2 cups brown sugar (I did not have enough brown sugar so I used 1/2 cup organic sugar cane)

1 tablespoon vanilla

1 tablespoon honey 

2 eggs

Add:

2-5 tablespoons milk, as needed (I used 2 tablespoons)

1 1/2 cups dark chocolate chips

Whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt in a big mixing bowl.

In a separate bowl, beat the butter, sugar and vanilla extract until combined.

Add in beaten eggs and beat to combine.

Add in the dry ingredients a little bit at a time and beat to combine, until a dough forms, adding a tablespoon of milk at a time to achieve a sturdy, smooth dough (I used 2 tablespoons)

Add in the chocolate chips. Cover the bowl with plastic wrap and chill the dough for an hour (gluten free dough is easier to handle when cold). 

Preheat the oven to 350 degrees F. 

Using a spoon, scoop wads of dough and form them into twenty round balls; place them on the lined cookie sheet (I use a silpat) about two inches apart. Press down on the dough balls ever so slightly, but keep a slightly mounded shape- not too flat (I used 2 wet fingers to press them down)

Bake in the center of a pre-heated oven for 12 to 15 minutes (I baked for 10 minutes), until the cookies are firm to the touch. Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp as they cool (I let them cool about 3 minutes before taking them off the pan)

This recipe makes 20 large cookies. For some reason, the larger size bakes up better than smaller- crispy good on the outside and tender-chewy in the middle.

http://glutenfreegoddess.blogspot.com/2008/03/buckwheat-chocolate-chip-cookies.html