• Maggie

    posted on March 29, 2012 at 10:25 am

    Kristin these look amazing! I am a sucker for cookies, especially chewy chocolate cookies :) I just got my first bottle of NuNaturals stevia and so far I love it! Thanks for sharing!

    [Reply]

    Kristin @ Eating with Purpose Reply:

    @Maggie, Thanks Maggie, I know… who isn’t a sucker for some gooey chocolate cookies, I’m right there with you!

    [Reply]

  • Adrienne @ Whole New Mom

    posted on March 29, 2012 at 11:54 am

    These look great! Maybe too great! I’m wondering if I can sub egg replacer for the eggs, but it seems there might not be enough bulk to do that. Might just have to try!

    [Reply]

    Kristin @ Eating with Purpose Reply:

    @Adrienne @ Whole New Mom, Hi Adrienne, I haven’t tried these using an egg replacer…. you know how finicky baking is! I bet it would work, but I’m sure it would change the consistency a bit. Let us know if you try!

    [Reply]

  • Andrea @Andreas Kitchen

    posted on March 29, 2012 at 12:42 pm

    These cookies look wonderful! I am really good at baking gluten free but I’m realizing that my body is still not totally happy so it’s time to focus on healthier sugar substitutes!
    Thanks for the great recipe.

    [Reply]

    Kristin @ Eating with Purpose Reply:

    @Andrea @Andreas Kitchen, It’s amazing how different each one of us are and sometimes it takes a little experimenting to find out what works best for us as individuals. Thanks Andrea!

    [Reply]

  • kellie@foodtoglow

    posted on March 29, 2012 at 3:34 pm

    Great looking recipe. As a cancer health educator and fellow healthy food blogger I appreciate finding recipes like this as just because someone doesn’t eat gluten or sugar doesn’t mean they don’t love the occasional treat. Here in the UK we of course have stevia but just wondering if any liquid stevia will do.

    [Reply]

    Kristin @ Eating with Purpose Reply:

    @kellie@foodtoglow, Yes, we all need a treat now and then…. it’s good for the soul!

    Sure you can use any liquid stevia, but they all taste really different, so as long as you like the one your using it should be perfect!

    [Reply]

  • InTolerant Chef

    posted on March 29, 2012 at 4:08 pm

    They look so fudgy and rich! I was sceptical of stevia until I got my own plant and found out how bizarrely sweet it is naturally.

    [Reply]

    Kristin @ Eating with Purpose Reply:

    @InTolerant Chef, I know, they are so fudgy! The trick is to not over bake them. They are always soft in the middle when I take them out of the oven and firm up once they cool, leaving a yummy, gooey middle… mmmm!

    [Reply]

  • LeAnn

    posted on March 30, 2012 at 9:21 am

    Hi, Amy,
    I just bought your SS&GF book after hearing so many accolades :D I’ve been using “Living Without” GF Featherlight Mix previously. Would that mix work well with most of your recipes? (1 cup each sweet rice, tapioca and cornstarch plus 1 T. per cup potato flour) Thanks, and so glad you’re such a delighted new mom! LeAnn

    [Reply]

  • Bethany

    posted on March 30, 2012 at 10:48 am

    These cookies were soooo yummy! I made them yesterday, and they were all gone by this morning except for one! ( which I am saving for myself!! ) thank you!

    [Reply]

    Kristin @ Eating with Purpose Reply:

    @Bethany, Bethany, thanks for letting us know… so thrilled you liked them!!

    [Reply]

  • Michelle

    posted on March 30, 2012 at 10:12 pm

    can I use Spelt instead of buckwheat? i dont have any other grain on hand currently. thanks

    [Reply]

    Kristin @ Eating with Purpose Reply:

    @Michelle, HI Michelle! I think that would work just fine since it is such a small amount, but I can’t say for sure since I haven’t tried it. Let us know if you do!

    [Reply]

    Michelle Reply:

    @Kristin @ Eating with Purpose, I used Spelt, doubled the recipe and decreased the Stevia…they were good. Thanks.

    [Reply]

    J Reply:

    @Michelle,

    Spelt is wheat and has gluten (gliadin specifically), so the recipie as modified would not be safe for someone with celiac disease like myself. However, as long as you understand they would not be gluten-free, it should be fine to modify that way for people without celiac disease.

  • Alta

    posted on March 30, 2012 at 11:59 pm

    These sound incredible! Love chewy and chocolate!

    [Reply]

    Kristin @ Eating with Purpose Reply:

    @Alta, Thanks Alta!

    [Reply]

  • ravi

    posted on March 31, 2012 at 7:55 am

    … just to be accurate about xylitol – it is not digested in either our mouth or our stomach (as are sugars) but when reaching the large colon, fermentation can cause discomfort – but usually only if one eats too much – “too much” is when you are already a sugar addict and then replace all your substantial sugar consumption with xylitol – your large bowel will have a joy ride. You can also build up your “tolerance” to xylitol by slowly introducing it into your diet and using that opportunity to cut back on sugar/sweetness in general.

    we have used it successfully and happily for years – great for kids and their teeth

    [Reply]

  • Elaine L.

    posted on April 1, 2012 at 10:08 pm

    These taste great and have a good texture. I am excited for my family to try these tomorrow. I am always on the lookout for afternoon snacks that will keep them going through several hours of dance.

    [Reply]

  • Taylour

    posted on April 2, 2012 at 5:55 pm

    These were delicious. My partner is what we call a “treat fiend”. He needs a special, sugary treat after every meal….and he usually eats too much of them. I made these cookies and 2 of them filled him up (he normally eats 5-6 cookies of that size). AND he loved them! Thanks for the great recipe!

    [Reply]

  • Alexa

    posted on April 11, 2012 at 1:45 am

    These cookies are great! I used 1/4 tsp Stevia and 2 Tbsp arrowroot starch instead of the Xylitol. I will definitely be making them again :)

    [Reply]

    Amy Reply:

    @Alexa, So glad you like them!! Why did you choose arrowroot/steiva as a xylitol replacement? Would love to know.

    xoxo,
    Amy

    [Reply]

    Alexa Reply:

    @Amy, Hi Amy,

    I didn’t have any Xylitol on hand, but they looked to good to wait until my next trip to the store, and I was right!

    Alexa

    [Reply]

  • Janelle

    posted on April 12, 2012 at 7:20 am

    Curious if buckwheat can be replaced with almond or coconut flour? Thanks. They look great!

    [Reply]

    Stacy Reply:

    @Janelle,
    Me, too, as I eat grain free.

    [Reply]

  • kristin @ petal and thorn

    posted on May 1, 2012 at 8:08 pm

    yum! these turned out spectacular. I used 1/4 t dry stevia, 1/2 c. erithrytol, and 1/3 c. maple sugar. I didn’t have the buckwheat flour, so I used sweet white rice flour instead. sooo good! mine were lighter brown, but super tasty. not too sweet. thanks for htis!

    [Reply]

    Amy Reply:

    @kristin @ petal and thorn, Thanks for coming back and sharing your variation! It sounds delightful. I wouldn’t have thought that sweet white rice flour would work instead of buckwheat but I guess you proved it does. :)

    [Reply]

  • Donna

    posted on May 4, 2012 at 10:52 pm

    Hello! I’m just starting a gluten-free diet and finding recipes like the ones on your site give me hope that I can still have a treat now & then that will satisfy me! I’m definitely going to give these a try, but I have a question. You mentioned that these freeze well…do you freeze them before or after baking? Sorry if that’s a silly question – I’ve never been much of a baker, so I’m not sure about that kind of general thing! :) Thanks so much for everything!

    [Reply]

    Amy Reply:

    @Donna, Freeze after baking. :)

    [Reply]

    Donna Reply:

    @Amy, Awesome! Thanks so much again. I’m definitely going to try this recipe soon! :)

    [Reply]

  • Kristin @ Eating with Purpose

    posted on May 7, 2012 at 10:53 pm

    No, never a silly question – I freeze them after baking. They thaw quickly, but I actually eat them straight from the freezer, yum!

    [Reply]

    Donna Reply:

    @Kristin @ Eating with Purpose, Thanks, Kristin! I need to learn a lot about baking now so I can make my own yummy gluten-free goodies, I guess! :)

    [Reply]

  • Kendra

    posted on May 8, 2012 at 10:18 am

    I made these cookies for a party and they were a hit! I never ever bake. I was worried because when I took them out of the oven they just fell apart. They held together nicely though after they cooled.

    Thank you for this easy recipe, it had me jumping up and down with joy.

    Funny story, my friend was eating one and she said “is there dairy in this?” I frowned and said yes, milk. (I had made a fruit dip the same day and gotten my recipes mixed up) She said she could tell, she was having an allergic reaction. Ha! I can’t wait to tell her there is no dairy! :)

    [Reply]

    Amy Reply:

    @Kendra, I wonder what she was reacting to? That is so bizarre!

    [Reply]

    Kendra Reply:

    I think it was her imagination, she just couldn’t believe these cookies were for real, they are too good to be true!

    I did send her the ingredient list to see if there is something else it could have been.

    [Reply]

  • Pepper West

    posted on May 10, 2012 at 11:29 am

    I was just wondering if I can use powdered stevia vs the liquid? I was also wondering your thoughts on using almond flour vs the buckwheat? These look wonderful and I think will be a great treat for my daughter who has Type 1 Diabetes. Thanks!

    [Reply]

  • Hayati

    posted on May 31, 2012 at 12:09 am

    This looks too good to ignore but what can i substitute stevia with? I always use either honey, palm sugar or brown sugar in my cooking or baking………

    [Reply]

    Amy Reply:

    @Hayati, Stevia is really strong – palm sugar would be the best because it’s not liquid but it won’t add enough sweetness as a one to one sub. Try NuNaturals stevia. It’s a great product.

    [Reply]

    Hayati Reply:

    @Amy, Thanks Amy. I would love to try stevia if I can get it but for now I will use melted palm sugar.

    [Reply]

  • Alicia

    posted on August 14, 2012 at 9:05 pm

    Hello, I just stumbled across your website and decided to give this recipe a try, and they are great! Just have to share that I tweaked them a bit by making the batter in my Vitamix (started out by blending up almond butter from scratch and out of laziness just decided to add the rest of the ingredients in– less dishes!) and the batter was amazing! Almost airy, and the final cookie turned out like a chocolate crinkle cookie. Thanks again!

    [Reply]

  • Pooja

    posted on October 31, 2012 at 8:55 pm

    OOOH EEEMM GEEEE!!!! Kristin, I just made them for the first time – and just nibbling at the crumbly bits has BLOWN MY MIND! It is simply unbelievable that these are not full of sugar and butter! Thank you, thank you, THANK YOU for posting this – you just made my gluten-free/sugar-free life!!!

    [Reply]

  • kathy

    posted on January 5, 2013 at 7:32 pm

    Amazing cookie!!! Just the way I imagined it it would come out. I used coconut sugar instead of xylitol.

    [Reply]

  • Anita

    posted on January 24, 2013 at 10:30 am

    Absolutely wonderful…yum!

    [Reply]

  • Lucy Pearce

    posted on January 28, 2013 at 9:51 pm

    Thank you so much for this delicious recipe, I made them today!! I have candida so it was such a treat to have something sweet!

    [Reply]

    Amy Reply:

    @Lucy Pearce, So glad you like them!!

    [Reply]

  • Lori E

    posted on February 24, 2013 at 1:43 pm

    I want to try these, but have an allergy to almonds and other nuts. What can I substitute for almond butter?

    [Reply]

  • Rachel

    posted on March 21, 2013 at 7:31 am

    Hi there! Just wondering what I should do if I don’t add cocoa… Still can’t have it in this stage if my diet. Thanks!!!!

    [Reply]

    Amy Reply:

    @Rachel, Well, they won’t be chocolate without the cocoa. You’d probably need to rework the recipe. Maybe this is a recipe to save until you can eat cooca again.

    [Reply]

  • Courtney

    posted on May 1, 2013 at 11:33 pm

    Hi, just baked these with peanut butter and coconut flour instead of almond butter and buckwheat and they turned out dry :( Only baked for about 11 mins but I think the coconut flour is too dry for them. Good flavour but not the texture I was hoping for. Will try again with buckwheat.

    [Reply]

    Amy Reply:

    @Courtney, Coconut flour soaks up moisture like crazy. You’d need to add some eggs or applesauce to make them work with coconut flour. Please let me know how they turn our with buckwheat.

    [Reply]

  • Whitney

    posted on July 22, 2013 at 8:36 pm

    I just baked these an hour ago and I’m so excited. They turned out fantastic. I ate two and it completely satisfied the need for a “sweet”. I had to pace my fiance! Haha.

    I’m SO glad I found your site. When I read your bio I almost cried. I know exactly how you felt. Although I didn’t have a weight issue I have a weird disorder. I had anxiety disorder my whole life along with a hair pulling disorder called trichitillomania. A year ago I found out I am allergic to gluten and bakers yeast. After I went off of gluten, I found my anxiety was non existent which was very awesome. I started documenting what I ate and come to find out when I ate refined sugar, I had the urge to pull my hair. Well a week ago I went off refined sugar all together and my disorder vanished. The first time in 23 years. While I’m super excited to have eyebrows growing back, I honestly been craving chocolate so bad. When I found this recipe, I couldn’t wait to buy the items to make this! I know it’s possible to go sugar/gluten free – it’s just going to take time for me to learn exactly how to cook/bake. So THANK YOU for blogging!

    [Reply]

  • Mary Lynn

    posted on September 6, 2013 at 12:24 pm

    Just wondering if you can use just xylitol instead of the other sweeteners and how much you would use? These look delicious

    [Reply]

    Amy Reply:

    @Mary Lynn, I am not sure as I’ve never used xylitol. Give it a try and let me know how they turn out.

    [Reply]

  • kelly trygg

    posted on November 3, 2013 at 8:18 am

    My daughter is a type 1 diabetic so she needs to know how many carbs are in things. Do you have that info for yoir recipes.

    [Reply]

  • Cj

    posted on February 11, 2014 at 8:06 pm

    Help! I made these and they were super dry and crumbley. The taste was great just completely unable to pick up (we used spoons). Any ideas where I screwed up?!? Thanks!!!

    [Reply]

  • Lamia

    posted on May 7, 2014 at 12:53 pm

    Hi there,
    I tried this recipe and they taste delicious but the consistency is off, they didn’t hold together like a normal cookie. They spread out and are crumbling. The only modification to your recipe was barley flour in place of the buckwheat and I added powdered stevia as opposed to the liquid. What went wrong?

    [Reply]

    Amy Reply:

    @Lamia, It’s the barley flour. Buckwheat will hold together on it’s own. When you switch flours you change the recipe completely.

    [Reply]

  • Julie

    posted on June 21, 2014 at 8:02 am

    Thanks so much for this recipe Kristin – these cookies are amazing! I’ve never made a sugar free or gluten free cookie before and I was skeptical….but they are incredible and very hard to believe they don’t have real sugar in them! I used Sweet Leaf liquid Stevia and The Ultimate Life Xylitol for those who would like to know. The combination sweeteners really do create the perfect taste – absolutely NO aftertaste! I can’t wait to make them again and shock all of my family and friends!!! Thanks again for sharing these recipes…..you are making a profound difference in the world!

    [Reply]

  • Christina

    posted on July 15, 2014 at 8:44 am

    Wow! These are delicious! Thanks for the recipe. Mine were really greasy looking when I put them in oven-came out moist and falling apart. Could my almond butter be too runny/not thick enough? So yummy that we’re eating the crumbles. :) thanks.

    [Reply]

  • Lynn

    posted on July 20, 2014 at 9:43 pm

    I just made these yesterday with xylitol and stevia. Ran out of almond butter and used half cruunchy peanut butter (salted). Came out yummy, great texture. The extra salt also counteracted the stevia and made it all taste sweeter.
    The diugh was so hard to work with that i put it in the freezer for 15 mins then rolled little balls and flattened them. Easy to work with and came out perfect!
    Thanks for the great recipe!

    [Reply]

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