These Double Chocolate Buckwheat Cookies taste like a brownie, only in cookie form. You’d never guess that they are gluten-free!
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.
Adding cocoa powder to the mix helps to 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. I used Anthony’s organic buckwheat flour (affiliate link) when testing this recipe, which looks exactly like homemade buckwheat flour.
I tend to use coconut sugar for baking, but brown sugar or any other granulated sugar will work similarly.
If you need an egg-free or vegan recipe, you should be able to use a flax egg or powdered egg substitute, in this case. Coconut oil can be used in place of butter for a dairy-free recipe, too. Make sure the chocolate chunks you purchase are also dairy-free if needed.
How to Make the Best Buckwheat Cookies
In a large bowl, combine the softened butter and coconut sugar and stir well with a spatula. Next, add in the egg and vanilla extract and stir the mixture again.
Add in the buckwheat flour, cocoa powder, baking soda, and salt, and stir until a thick cookie dough is formed.
It might look slightly more sticky than traditional cookie dough, and that’s okay!
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!)
Frequently Asked Questions
Buckwheat flour has a distinct flavor and absorbs more moisture than traditional white flour, so you won’t want to use it as a 1:1 swap. Be sure to look for recipes that already call for buckwheat flour for the best results.
Most cookie recipes assume you are using unsalted butter, but I prefer to use salted butter for an extra punch of flavor. Either option will work well in this recipe.
Replace the egg with a flax egg or powdered egg substitute, and swap the butter for vegan butter or coconut oil. (Use refined coconut oil to add zero coconut flavor.)
Looking for more gluten-free cookies? Try Almond Flour Cookies, Chickpea Flour Cookies, or Oat Flour Cookies for more ideas.
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.
Notes
Nutrition
If you try this chocolate buckwheat cookies recipe, please leave a comment and star rating below letting me know how you like it.
How much coconut oil do you need instead of butter?
I could not stop eating these cookies! They are so delicious! They truly taste like a chewy brownie. They are full of chocolate flavor and could not be easier to make. I love the addition of the chocolate chips. I enjoyed mine with a cup of coffee!
These cookies are delicious! I only had dark buckwheat flour, so I used that, and they were still very good. I will definitely make these again using the light buckwheat flour (as the recipe calls for) because I’m sure they would be perfect! Thank you!
These cookies are amazing! Thank you for always sharing healthy recipes that aren’t complicated to follow or make! I highly recommend that everyone makes these 😉
Delicious and easy!! I added some walnuts which made them even more delicious!!
Hello 👋,
struggling with these cookies. They came out VERY greasy, thin, and fragile like unpleasant brownie brittle :(.
I used Anthony’s flour, did everything’s metric (on a calibrate scale), subbed coconut oil per directions, no other changes.
Anything I missed that may have caused this result? After the first pan flopped I refrigerated the remaining dough overnight. They spread a bit less but still almost the same end result.
Has anyone tried half applesauce for the fat for a less greasy and softer cookie?
I haven’t tried half apple sauce, but I did use grape seed oil. The first time I made them they came out perfectly, and the next three they were thin and fragile and I would throw them in the freezer and eat them when I was desperate or crumble them up and fold them into ice cream, but they were not pleasant. I made them again last night and they were great, and although I am not totally sure this is what made the difference, I started out using 1/3 c. oil and then added in a tablespoon here and there as needed as I added additional ingredients. I’m not sure how much oil I ultimately used, but the mixture was much less oily. So maybe give that a try and see if that works for you?
Unbelievable delicious and fast to make! It didn’t even take 30 minutes until the cookies were baked. Thanks for this fantastic and easy recipe!!
There are several similar recipes on the site, but this is the one that I LOVE! I used a chia egg and grape seed oil, swapped in maple sugar and cocoa nibs and probably doubled the salt, but they still turned out delicious. These are my go to sugar fix!