Single Serving Buckwheat Cookies (Nut-free, Gluten-free)

I have serious self-control issues when it comes to freshly baked chocolate chip cookies. If left to my own devices, I’d probably eat the whole batch directly out of the oven!

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Which is why I’ve developed this single-serving recipe, so I can do exactly that.

These cookies feature a new type of gluten-free flour that I’ve been experimenting with lately–> buckwheat flour! If you’re not familiar with buckwheat, it’s a pseudo-grain that looks like a grain, but is actually a seed. People often mistake buckwheat for a grain because of it’s tricky name (it has nothing to do with wheat) and the fact that it can be cooked like a hot cereal, similar to steel cut oats, but don’t be fooled. It’s appropriate for anyone needing to avoid wheat and other grains that contain protein glutens.

buckwheat flour

I like to grind my own raw buckwheat groats into flour using my Vitamix, but you can also buy prepared buckwheat flour at many natural food stores, if you prefer. Buckwheat is loaded with magnesium, flavonoids and fiber, which may make it effective at controlling blood sugar and lowering cholesterol and blood pressure. The flavor is a little different than traditional grain-based flours, so don’t be surprised if these cookies have a denser, nuttier flavor than you’re used to.

These may not be your average chocolate chip cookies, but they definitely do the trick in my house. (Even my husband agrees!) They’ve become such a staple in our home, I’ve been making them multiple times each week. I hope you enjoy them as much as we do.

Single Serving Buckwheat Cookies (Nut-free, Gluten-free)
makes 2 small cookies

Ingredients:

2 level Tablespoons buckwheat flour
1 Tablespoon sucanat, or coconut crystals
2 teaspoons coconut oil, melted
1 teaspoon water
1/4 teaspoon vanilla extract
pinch of sea salt
2 teaspoons dark chocolate chips

Directions:

Preheat your oven to 350F and line a baking sheet with a small piece of parchment paper. In a small bowl, combine the first 6 ingredients and mix well, until a uniform cookie dough is formed. Fold in the dark chocolate chips, then divide the batter into two balls and press them onto the parchment-lined baking sheet.

Use your fingers to gently flatten the cookies, then bake for 8 minutes at 350F.

bake cookies

The finished cookie should be dry and firm on the outside, and soft on the inside. Allow to cool briefly before serving.

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Serve with a chilled glass of homemade almond milk, and enjoy!

4.7 from 12 reviews
Single Serving Buckwheat Cookies (Nut-free, Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
A quick grain-free cookie that's perfect for fixing a sweet craving!
Ingredients
  • 2 level Tablespoons buckwheat flour
  • 1 Tablespoon sucanat, or coconut crystals
  • 2 teaspoons melted coconut oil, or butter
  • 1 teaspoon water
  • ¼ teaspoon vanilla extract
  • pinch of sea salt
  • 2 teaspoons dark chocolate chips
Instructions
  1. Preheat your oven to 350F and line a baking sheet with a small piece of parchment paper. In a small bowl, combine the first 6 ingredients and mix well, until a uniform cookie dough is formed. Fold in the dark chocolate chips, then divide the batter into two balls and press them onto the parchment-lined baking sheet.
  2. Use your fingers to gently flatten the cookies, then bake for 8-9 minutes at 350F. The finished cookie should be dry and firm on the outside, and soft on the inside. Allow to cool briefly before serving.
  3. Serve with a chilled glass of homemade almond milk, and enjoy!

Substitution Notes:

  • If you don’t have buckwheat flour, you can substitute ground oat flour with similar results, but the cookie will no longer be grain-free. (If you must avoid gluten, make sure the oat flour is certified gluten-free.) Almond flour and coconut flour will NOT work as a substitute in this recipe.
  • Liquid sweeteners like honey and maple syrup will change the results of this recipe, and are not recommended without lots of experimentation. It’s also not recommended that you use stevia, as it will change the outcome.

Reader Feedback: What’s your favorite single-serving type of dessert?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

87 thoughts on “Single Serving Buckwheat Cookies (Nut-free, Gluten-free)

  1. Emily

    I love single serve desserts like this, that you can usually whip up with what you already have left at home. Thanks for sharing.

    My most frequent single serve desserts are your almond butter fudge & also raw frozen lime bars – I got the original recipe from Kimberley Snyder’s site ages ago and have altered it to taste just a little bit and so that I don’t have to make a whole tray.

    Reply
    1. jane

      dude. i love these so much. they were even delicious using only a couple sprnkles of sugar….
      thanks for this recipe. i appreciate the simplicity.

      Reply
  2. Kaycee @ FitFace

    oh my gosh. they look so yummy. I think this may be in order for tonight when the sweet tooth hits.
    I typically just go for the single serving chocolate cake. quick and easy.

    Reply
  3. Lori

    I just recently bought some buckwheat flour and have not used it yet so this will be a great recipe to try with it. I do not have sucanat and coconut crystals so what would I substitute…..regular sugar.

    Reply
  4. Micah Hampton

    I am so excited because I just purchased a Vitamix turboblend last week and have been enjoying it so much. πŸ™‚ I’m curious if you have the Vitamix “dry blade” for your flours? And thanks, always, for your help and inspiration!

    Reply
    1. Megan Post author

      I actually just use the wet container that comes with the blender, but I know that’s not “recommended” by the company. I think it’s because it can get scratched? Either way, I’ve been making nut butters and flours in my wet container for years, and it’s still working great!

      Reply
      1. Erin L

        I find the “dry” container makes a much louder noise… and doesn’t blend flours as smoothly as the wet! I hardly use the dry anymore.

        Reply
  5. Marissa

    I just found your website and I love it! Thanks so much for everything you put into it. Its so hard for me to try to find recipes and ideas of what to make and do especially when its hard to break bad habits from growing up with unhealthy things. I was wondering where you buy most your products. It gets to expensive with some of the things that aren’t as popular in your regular grocery store! Also I was wondering if you do anything to save money to make it cheaper while being healthier! Thanks so much!

    Reply
  6. Melissa

    That’s interesting, I’m wondering if quinoa would produce a similar flour to buckwheat? I had never thought to try that till now, and now I’m tempted to.

    Reply
    1. Megan Post author

      I’ve made quinoa flour before, but I’ve never tried it with this recipe. Please let us know how it works for you!

      Reply
  7. Jen

    So is buckwheat a grain? You say its a seed, but I’m curious, I’ve recently discovered I’m so much better without any grains in my diet including rice, quinoa, corn, amaranth, etc…would you be able to help me know if buckwheat would be another option in addition to the coconut and almond flour i’ve been using? Thanks!

    Reply
    1. Megan Post author

      Buckwheat is technically a seed, but like most foods, the only way to know how it will make you feel is by trial & error. I have been enjoying it tremendously as an alternative to almond and coconut flours, but everyone is different!

      Reply
  8. [email protected]

    Small portions is definitely the way to go for those of us who like the sweets! I just bought some buckwheat flour and have yet to use it, might try these, YUM!

    Reply
  9. Sharon

    I love your site and this is a great and easy recipe. I was wondering if I could use my toaster oven which is also a convection oven. I think that would work.

    Reply
    1. Megan Post author

      I’ve never used a toaster oven, but I assume it would work! I have no idea how that would affect the temperature or baking time, though.

      Reply
    1. Megan Post author

      I don’t have a larger recipe at this time, but you are welcome to double or triple the ingredients, as needed, for more cookies!

      Reply
  10. Chris

    Why will stevia not work?

    Do you use a special Vitamix container for making the flour? Do you soak your buckwheat?
    Thanks!

    Reply
    1. Megan Post author

      Using stevia would reduce the dry ingredients in this recipe by 1/3, making the dry:wet ratios off. You can certainly try to use stevia, but you will have to experiment with adjusting the rest of the ingredients, as well.

      I don’t soak the buckwheat for this recipe, but if you did, you’d need to soak it and then dry it completely before turning it into a flour. I use the wet container for my Vitamix to grind flours, since I don’t own the dry blade, which works perfectly fine for my needs. (Though, I don’t think it’s recommended by the company.)

      Reply
  11. Alex

    Hi Megan!

    It’s looks like an amazing recipe I can’t wait to try it, I have only one question. Can I replace sucanat or coconut crystals with Muscovado.

    Reply
  12. Shauna

    Hurray, Megan!!!

    Thank you so much for sharing this recipe! I have been using buckwheat flour for a while now to replace Almond flour and we love it, but I am in need of more recipes! I love how simple your recipes are with minimal ingredients. Can’t wait to try these delicious looking cookies!
    Shauna

    Reply
  13. melissa

    I like the idea, love buckwheat! But I always make big batches of cookies so that I have goodies in the freezer when I have a craving. I can’t imagine heating up my oven and getting the ingredients out to just make 2 cookies! lol….. but that’s just me, I guess! I’ll have to play with the quantities and see if I can get the same cookie in a larger quantity.

    Reply
  14. Monika

    I just discovered your blog and am super excited to find this recipe. Would love to make these for a birthday party coming up.

    What is the recipe for a dozen?? Should I multiply everything by 6? 6 x 2 = 12?

    thanks

    Reply
      1. Liduska1

        Hi Penny,
        I used about a half banana for four cookies. They were so good that next time I am making at least a dozen! πŸ˜€

        Reply
        1. Penny

          So you doubled this recipe and used 1/2 a banana, or you used the original recipe with 1/2 a banana and ended up with 4 cookies instead of 2?

          Reply
  15. Rumi

    Megan, you gave me such a good idea. I will put 2-3 dates instead of sucanat and I eat only homemade chocolate so I will split the dough on half and mix one half with cacao powder and will make crumbs from it. It will be interesting to see how this will turn πŸ™‚

    Reply
  16. Penny

    The only buckwheat flour that I could find was Bob’s Red Mill whole grain buckwheat flour (only ingredient: whole grain organic buckwheat flour). I followed the recipe exactly, but my cookies looked nothing like yours going in, they were so dry and crumbly. They are baking now, but I have no hope for them. How could I have fixed the dough?

    Reply
    1. Heather

      Penny-
      I just made these cookies using the Bobs red mill buckwheat flour also. I had the same issue. I doubled the recipe to make 4 cookies, followed the recipe exactly, then added a small amount of ripe banana to the mixture to make it less dry and crumbly (it was about a two-inch piece of banana. The cookies came out great, although they do taste a bit like banana if that doesn’t bother you.

      Thank you Megan for all of your great recipes! πŸ™‚

      Reply
    2. Megan Post author

      If the batter is dry at that point, I’d add a bit more water, just a teaspoon at a time, until the dough is moist enough to easily scoop into balls.

      Reply
  17. Megan M. Post author

    I’m just curious as to which kind of chocolate chunks you used in your recipe. They look wonderful!

    Reply
    1. Megan Post author

      I buy those at Whole Foods! They’re 70% dark chocolate chunks, and I think they’re 365 brand.

      Reply
    1. Megan Post author

      I haven’t had the best luck with amaranth flour (the flavor is really strong!), but maybe someday I’ll figure something out!

      Reply
  18. Cindy

    I just made these and they were great! I used whole grain buckwheat flour, they look like they could be called double chocolate. Good call on the 2 cookie recipe because if it had of been a 12 cookie recipe I would have already eaten them all!

    Reply
  19. Sarah

    I had the same issue as Penny and Heather. I added additional coconut oil and water but it was still not “battery.” I also used coconut palm sugar in place of succanat and assume that wasn’t the issue. They were tasty but the texture was off. I also used Bobs Red Mill and wonder if that is part of the problem. Will keep playing with it!

    Reply
  20. Josie

    Finally tried these and they were delicious! I doubled the recipe and added a dash of cinnamon, flax meal and chia seed meal. I also baked them longer. Thanks for the recipe!

    Reply
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  22. Donna Peuler

    Has anyone tried using applesauce in the brownies instead of bananas. Seems like this would bring out the moistness. I think I will try this substitution.

    Reply
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  25. Claire

    My husband and I have been snowed in all week and I’ve been resisting making comfort foods all week. On day 5 of not leaving the house, these were a perfect treat. Thanks so much for sharing!

    Reply
  26. Mary Jo

    Can you please include the nutritional info with this recipe-buck wheat chocolate chip and for the coconut flour chocolate chip cookies. How many and Total Cals and so forth. Thank you!

    Reply
  27. amanda

    I was so excited after making this recipe I had to share results with two different neighbors that have problems with gluten. How exciting! Honestly, they’re fantastic. Thank you.

    Reply
  28. Marilyn

    It looks very nice. Will try it soon. Have you considered using carob chunks instead of the choc chips? It is a much “safer” chocolate that choc chips. None of the calories!

    Reply
  29. Laurie

    I tried this using butter instead of coconut oil as some recipes you can substitute. Not sure what happened but the cookies spread out worse than a flat pancake.

    Reply
  30. Laura

    I made these tonight but I was out of vanilla extract. I thought it would be fun to try peppermint extract instead…do it!!!!!

    Reply
  31. Gina Squitieri

    HI! Thanks for the recipe (found it when I did a search). They tasted good. My cookies don’t look anything like yours. They’re flat and batter was pretty runny, not thick like yours. I followed the directions to a T. One thing I noticed that is missing from the recipe (not sure if it’s intentional) is baking soda/powder.

    Reply
  32. Kayla

    I would like to make my own buckwheat flour but all I have is roasted buckwheat. Would this end up with the same taste in the cookie recipe? Has anybody tried this? Thanks!!

    Reply
  33. meredith peirick

    I just made these using bob mills and thought they were amazing!!! I used mini chocolate chips by enjoy life. Mine looked darker than yours but I loved them! Thanks again!

    Reply
  34. Jackson

    I also used bobs red mill so they were black. I added 1 teaspoon more of water just in case. These came out very well

    Reply
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  36. Amoreena

    Bob’s red mill buckwheat flour is not gluten free because they manufacture it in lines that also produce wheat products. No biggie for lots of people, but significant for the Celiacs and gluten sensitive (like me). Just wanted to give a head’s up.

    Reply
  37. Lynette

    Hello! Could you possibly be able to post a recipe for more servings, like 12? I tried this and they were great! I would just like more and I am so not good at math!!! I doubled the recipe but beyond that would be too much 4 me…lol

    Reply
  38. ecaterin

    In the interests of science, I undertook to make these cookies with maple syrup, as that was all I had on hand. …this proved to be science’s loss, however, because the DOUGH that resulted from using maple syrup was so devastatingly rich, I saw no point in taking the experiment further. Field testing commenced at once!

    Result?

    This maple syrup version is almost indecently good when eaten as just dough (which, I must confess, is how 90% of my chocolate chip cookies end up being eaten :D) Something about the dark flavors of buckwheat, maple & grass fed butter just transforms into perfect *richness* of dough…plus chocolate *dies* I may not be able to finish my 1-cookie-worth, it’s that rich – aaa, perfect! The younger kid took charge of the other cookie-still-dough and is eating it in little tiny licks off of the back of a spoon πŸ˜€

    Conclusion? If you reeeally only make chocolate chip cookies to have the dough, give the maple syrup a try!

    [grain free, egg free, full of healthy fats AND saving me from eating an entire tray of conventionally baked cookies? what is this witchcraft you’ve (not) cooked up! Thanks Detoxinista!]

    Reply
  39. Lulana

    Made these tonight- a 12 cookie batch (so 6x single recipe above). Soo yummy! Going to experiment with less sugar/using dates next time (between the cane sugar I used and the sugar from the semi-sweet chocolate chips, could be less sweet for me). I love the nutty-ness of the buckwheat. Recipe is a keeper for me! Thank you πŸ™‚

    Reply
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  41. Danielle

    Hey Megan-

    A couple of quick questions for you. I love your recipes, but have a hard time making a lot of the baked goods recipes. I am allergic to tree nuts and coconut! πŸ™ I am trying to find a recipe that doesnt have any of those flours, this one is the one I found on your site! I made them last night. They were great.

    I really need a staple cookie recipe, so I’d love to quadruple this recipe to use over and over. However, I found that the buckwheat was too grainy and heavy. Could I cut it in half with Oat Flour or Brown Rice Flour? Also, if I quadruple the recipe I would love to cut down the amount of coconut oil and sugar. Could I just leave half of the sugar out without changing anything else? (I used cane sugar since I cannot have coconut sugar) Also, could I replace half of the oil with something? Maybe Applesauce? Would love to hear your thoughts.

    I used bobs red mill which was dark, but I love the classic chocolate chip cookie look so maybe I’ll grind my own buckwheat in the blender for next time.

    Let me know what you think!

    Reply
    1. Megan Gilmore Post author

      I haven’t played with this recipe enough to answer your questions, but I do have another recipe that uses ground oat flour, so that might be a better place to start! Just leave out the yeast (since you don’t need a lactation cookie) and replace the coconut oil with butter. Hope that helps!

      Reply
  42. Danielle

    that does help! thanks so much! I definitely dont need the lactation part! ill try that one, thanks so much! I played around last night and tried oat flour, buckwheat flour freshly ground, and bobs buckwheat. the oat and fresh buckwheat flour definitely worked best. They just didnt rise at all, im sure due to no baking powder/soda. My cookies didnt brown like yours did though, not sure why.

    If I quadruple this recipe, should i add any baking powder/soda or flax egg? I know you havent played around with it much, but im new to baking. Any thoughts?

    Thanks so much Megan!

    Reply
  43. Ava

    Great recipe! I successfully multipled it to make a dozen cookies and it worked very well. The second time I made these cookies, I added ground flaxseed for a fiber and Omega 3 punch.

    Reply
  44. Natalie

    Oh these are so good – made them for all of our christmas outings. Made them in 2 dozen batches – we did not have choc. chips so I subbed cinnamon, shredded coconut in some and sweet potatoe puree in some. I also used beet sugar. will be making the choc chip version for Christmas Eve…thanks!

    Reply
  45. Teddy

    Thanks for the recipe, but shouldn’t it be TABLEspoons of oil and water instead of TEAspoon ? I don’t see how will i be able to make a dough with so little wet ingredients lol

    Reply
  46. Lori

    This was so good! I used coconut sugar for the sweetner. I can’t believe how good this was-I have been searching for the most AWESOME choc chip cookie paleo recipe and this is it!

    I tripled the recipe and made 8 cookies. Question: is there a recipe for 2 dozen cookies?

    Thanks!

    Reply

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