Buckwheat Corn Flour Cookies (gluten-free)

The cookies designed for people with gluten intolerance. My first attempt, and it turned out successful. The experimenting with gluten-free recipes goes on, so here will be published some other outcomes too:)
Happy baking:)
Makes 26 cookies
Takes 40 mins (prep – 20 mins, baking
 – 20 mins)  + cooling


2/3 cup buckwheat flour
1 cup corn flour + a few tbsp extra
4 tbsp ground golden flax (or brown)
1 tsp cinnamon (other spices, if desirable)
1 cup sugar
pinch salt
1/2 tsp baking soda
1/3 cup neutral vegetable oil (coconut/grapeseed/corn)
3 medium eggs
zest and juice from 1 large lemon
2 coarsely grated apples


Preheat the oven to 180°C/350°F. Line the cookie sheet with parchment paper.

Sift the corn and buckwheat flours into a mixing bowl, whisk in the ground flax, cinnamon, sugar and salt.

In another bowl, lightly whisk together the eggs and oil; add in lemon zest and grated apples.

Pour the wet ingredients into the dry, adding baking soda mixed with lemon juice and stir until a dough starts to form. The dough should be like a thick and sticky viscous liquid.

Spread 2 tablespoons of corn flour onto the working surface. Scoop a tablespoon of the dough with a small cookie scoop/spoon into the flour and roll into a ball. Place on prepared cookie sheet, it will immediately spread into a cookie. Repeat with the remaining dough. Space the cookies about 5 cm/2 inches apart, gently pressing with a fork. Bake for about 20 minutes until they have puffed up and fragrant. Let cool on the cookie sheet for about 5 minutes before transferring to a wire rack. Let cool completely and enjoy!

Bon Appetit!

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