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!
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!