As part of my gluten-free diet, I no longer eat oatmeal; but with these healthy Noatmeal Chocolate Chunk Cookies, I don’t even miss it anymore! Flakes of buckwheat replace the oats in these hearty cookies.
All the nutritional benefits of buckwheat make these a healthy start to the new year. Even if you didn’t make any New Year’s resolutions, you can rest assured that you’re making a good choice whenever you have these cookies.
Noatmeal Chocolate Chunk Cookies
½ cup applesauce
1 cup GF flour
1 cup medium-sized Buckwheat flakes
1 tsp baking soda
1 tsp cinnamon
2 Tbsp chocolate chunks
Preheat oven to 350°F.
In a large mixing bowl, combine all ingredients. Line a baking sheet with foil. Drop heaping tablespoonfuls onto the foil, at least one inch apart.
Bake for 18 minutes or until slightly brown. Remove from baking sheet and transfer to a wire rack to cool.
Great for breakfast or snacks, Noatmeal Chocolate Chunk Cookies don’t have to be saved for dessert!
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These actually don’t sound or look too bad. We’ve tried some gluten-free recipes in the past several months as I’ve reviewed some cookbooks and have had a hit and miss experience. One of the cookbooks I really liked because she didn’t have added starches. Glad you liked these!
Thanks! When I first went gluten-free, I remember being disappointed with different gluten-free, store-bought baking mixes—now I make everything from scratch. I like to experiment and these turned out to be one of my favorite cookies!
I tried your cookies! They were tasty and it was great to have something nutritious to snack on. 🙂
I’m so glad to hear you liked them!