Ruth’s gluten-free chocolate chip cookies

When it came time to reimagine the chocolate chip cookie, we knew just who to ask. Our good friend Ruth Westreich bakes a delicious gluten-free cookie, and the introduction of our Himalayan Tartary Buckwheat Flour was an easy tweak to her recipe.

Ruth was one of our first supporters here at Big Bold Health, and she remains our spirit guide for the importance of regenerative agriculture and soil health as we pursue our goals of Immuno-Rejuvenation. Check out the important work she does at the Westreich Foundation.

Immunity works at both a personal and planetary level. Always remember that your personal immunity depends on resilience in the plants you eat, and the planet that grows them.

Now go bake some cookies!

Ruth’s buckwheat cookies

INGREDIENTS

½ cup table sugar or ⅔ cup coconut sugar

¾ cup coconut oil, softened

1 egg

1-½ cups Himalayan Tartary Buckwheat Flour

1 tsp gluten-free baking powder

Pinch of salt

Optional but recommended: ½ cup chocolate chips, stevia sweetened

METHOD

Preheat oven to 350° F.

Line a cookie sheet with parchment paper or Silpat.

In a large bowl, cream sugar and softened coconut oil together, then add in the egg and mix until combined.

Add in Himalayan Tartary Buckwheat Flour, baking powder, and salt, and those optional chocolate chips. Mix well until you get a homogeneous cookie dough.

Form about 18 small balls of cookie dough using 1 heaping teaspoon of dough per ball, rolling the dough between the palms of your hands.

Place the balls of cookie dough evenly separated on the prepared cookie sheet.

Use your fingers to gently press down on the balls and flatten them slightly.

Bake for 10-12 minutes or until the bottom of the cookies are golden brown. Though they may not seem it, they will be ready to come out and will continue to harden as they cool.

Allow cookies to cool before removing them from the cookie sheet, then place them on a wire rack to fully cool.