Gluten-Free Buckwheat Chocolate Chip Cookies - cooking recipe

Ingredients

Dry:
1 cup buckwheat flour
1/2 cup sweet sorghum flour
1/4 cup tapioca starch
1/8 cup millet flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon xanthan gum
Wet:
1 1/2 cups brown sugar
3/4 cup soft butter
1 egg
2 teaspoons gluten-free vanilla extract
1 tablespoon corn syrup
1 (12 ounce) package chocolate chips, or to taste

Preparation

Preheat the oven to 350 degrees F (175 degrees C).
Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.
Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.
Bake in the preheated oven until light golden brown, 6 to 8 minutes.