When it comes to gluten-free baking, it’s not always easy to create a cookie that has the same taste and texture as a traditional cookie. That’s why buckwheat flour is a magical ingredient!
Despite its name, buckwheat is not at all related to wheat and is a gluten-free seed. But, it reminds me of whole-wheat flour in the way that it bakes. Especially in these chocolate buckwheat cookies!
Adding cocoa powder to the mix helps hide any “healthy” flavor you might expect to find in buckwheat chocolate chip cookies, so all you’ll taste is a rich chocolate cookie. They are almost like a brownie, only they cook much faster.
Ingredients You’ll Need
This recipe calls for buckwheat flour, which you can make at home by simply grinding buckwheat groats in a high-speed blender. You can also buy it at the store for convenience!
When shopping for buckwheat flour, look for a light-colored variety, rather than one with a blue-gray hue to it. Baked goods made with the latter tend to taste more bitter, with a stronger buckwheat flavor.
If you need an egg-free or vegan recipe, you should be able to use a flax egg or powdered egg substitute. Coconut oil can also be used in place of butter for a dairy-free recipe. If needed, make sure the chocolate chunks you purchase are also dairy-free.
How to Make the Best Buckwheat Cookies
In a large bowl, combine:
- 1 (4-ounce) stick of softened butter (or coconut oil)
- 1 cup coconut sugar
Cream the butter and sugar together until relatively smooth. Next, add the egg and vanilla extract and stir the mixture again.
To the bowl of wet ingredients, add:
- 1 cup light buckwheat flour
- 6 tablespoons cacao or cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Mix until the dough looks uniform, with no clumps of flour or cocoa powder.
Fold in the chocolate chips, then use a 1-ounce cookie scoop or tablespoon to drop the dough onto a large baking sheet lined with parchment paper.
Bake the cookies in an oven preheated to 350ºF for 8 to 9 minutes. The shorter baking time will give you softer centers, and baking longer will make the cookies more crispy.
Let the cookies cool on the pan for at least 10 minutes, then you can enjoy one warm or transfer to a wire rack to cool completely.
Cookies can be stored in an airtight container for up to 2 days at room temperature, but they will last for up to a week when stored in the fridge. (If you don’t eat them all by then!)
Looking for more gluten-free cookies? Try Almond Flour Cookies , Chickpea Flour Cookies , or Oat Flour Cookies for more ideas.
IngredientsUS CustomaryMetric1x2x3x
- 1 (4 oz.) stick salted butter , softened (see notes)
- 1 cup coconut sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup light buckwheat flour
- 6 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. (Prepare two pans if you’d like to bake the whole batch at once.)
- In a large bowl, combine the softened butter and sugar and mix well. Add in the egg and vanilla, then stir again.
- Add in the buckwheat flour, cocoa powder, baking soda, and salt. Stir well, until a thick cookie dough is formed. Fold in the chocolate chips, reserving a few to press into the top of the cookies.
- Use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared baking sheet. Press the reserved chocolate chips into the top of the cookies and bake at 350ºF for 9 to 10 minutes. The cookies should spread slightly as they bake.
- Let the cookies cool on the pan for at least 20 minutes, then they can be enjoyed warm for a brownie-like experience. Or transfer them to a wire rack to cool completely. These cookies will keep well in an airtight container in the fridge for up to 5 days if you don’t eat them all before then.
Notes
Nutrition
Double Chocolate Buckwheat Cookies
Ingredients
- 1 (4 oz.) stick salted butter , softened (see notes)
- 1 cup coconut sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup light buckwheat flour
- 6 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. (Prepare two pans if you’d like to bake the whole batch at once.)
- In a large bowl, combine the softened butter and sugar and mix well. Add in the egg and vanilla, then stir again.
- Add in the buckwheat flour, cocoa powder, baking soda, and salt. Stir well, until a thick cookie dough is formed. Fold in the chocolate chips, reserving a few to press into the top of the cookies.
- Use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared baking sheet. Press the reserved chocolate chips into the top of the cookies and bake at 350ºF for 9 to 10 minutes. The cookies should spread slightly as they bake.
- Let the cookies cool on the pan for at least 20 minutes, then they can be enjoyed warm for a brownie-like experience. Or transfer them to a wire rack to cool completely. These cookies will keep well in an airtight container in the fridge for up to 5 days if you don’t eat them all before then.
