Ingredients
1/4 c. granulated sugar
1/2 tsp. orange zest
1/2 c. (1 stick) melted butter
1/8 tsp. ground lavender
1 1/2 tsp. instant coffee
1 tsp. dry milk powder
1/2 c. packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
1/8 tsp. baking soda
1/4 c. plus 2 tbsp. finely ground Thai glutinous rice flour or 1/4 c. Mochiko (40 g.)
1/2 c. almond flour (50 g.)
1/2 c. buckwheat flour (60 g.)
1 1/4 c. chopped dark chocolate, divided
Preparation
Step 1In a small bowl, rub together granulated sugar and orange zest until well combined. Set aside.Step 2In a medium bowl, whisk melted butter with lavender, coffee, and milk powder. Add sugars and whisk until smooth and slightly thickened. Add egg and vanilla and whisk until incorporated.Step 3Whisk in salt, baking soda, and rice flour until fully incorporated. Fold in almond flour until fully incorporated, then fold in buckwheat flour. Fold in 1 cup chopped chocolate. Cover and refrigerate dough, at least 30 minutes.Step 4When ready to bake, preheat oven to 350° and line two large baking sheets with parchment. Using a medium scoop, scoop balls of dough and place 2” apart on prepared sheets. Top with remaining ¼ cup chocolate.Step 5Bake until edges are lightly golden and tops are barely set, 9 to 10 minutes.Step 6Let cool completely and store in an airtight container—cookies taste better the day after!
Buckwheat flour is a nutritional powerhouse: high in fiber and minerals, it’s known for its cardiovascular benefits. Meanwhile, glutinous rice flour acts as a milky, starchy binder and almond flour helps to create a rich, nutty, plushy chew. The barely detectable pinch of lavender works together with bright citrus and smokey coffee to balance out the earthiness of the gluten-free flours, and a touch of milk powder completes the flavor package. A couple of tips for gluten-free baking: use a scale whenever possible and win the waiting game. If you don’t own a scale, avoid over-packing your measuring cups: just a little bit of extra flour can make the cookie too dry and crumbly. It’s also essential to allow this dough to rest fully in order for the flours to hydrate and the flavors to mingle. Your patience will be rewarded!
