Easy Vegan Buckwheat Chocolate Chip Cookies

buckwheat chocolate chip cookies on a cookie sheat

When I shared my Single Serving Buckwheat Cookies on social media last week, I had several readers mention that they wished I had a recipe to make a larger batch– they taste too good to only make two cookies! It can be tricky to increase a recipe by such a large amount, so I took the time to rework it and now I have a perfected recipe to share with you.

I originally made the single-serving recipe because I lacked self-control with freshly baked cookies and I wasn’t sure if I would actually like the taste of 100% buckwheat flour in a cookie. Buckwheat can be an acquired taste, but this larger batch is much more my speed now that I’m busier than ever. Spend just 20 minutes in the kitchen, and then enjoy them for the rest of the week!

buckwheat chocolate chip cookies on a cookie sheet with a bowl of chocolate chunks next to it

Be aware that store-bought buckwheat flours can vary drastically in flavor. Many buckwheat flours, like this one by Bob’s Red Mill, are blue-ish gray in color, and are very bitter in flavor, so I highly recommend looking for one that is light or almost white in color (I found one in the bulk bins at my local Whole Foods).  You can also make your own light-colored buckwheat flour by simply grinding raw buckwheat groats in a coffee grinder or high-speed blender. Your taste buds will thank you!

freshly ground buckwheat groats
Freshly ground buckwheat groats

While you might think increasing my original recipe to produce 6 times more cookies would be a piece of cake, I actually tried doing that first and I didn’t love the results. The cookies were too sweet and too dry all at the same time. After testing this recipe 5 more times, I finally found a ratio I love that makes a dozen cookies. The fact that they are nut-free, dairy-free, naturally sweetened, require only one type of flour, and are gluten-free is just icing on the cake! (Or icing on the cookie??)  I guess they could also be considered grain-free, since buckwheat is technically a seed… but that’s your call.

I hope you’ll enjoy them!

hand picking up a buckwheat chocolate chip cookie from a pan

4.67 from 15 votes
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Easy Vegan Buckwheat Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

The best vegan buckwheat chocolate chip cookies! They are nut-free, gluten-free, grain-free, dairy-free, naturally sweetened, and easy to make.

Course: Dessert
Servings: 12
Calories: 146 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat the oven to 350ºF and line a large baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, stir together the buckwheat flour, coconut sugar, oil, water, vanilla, salt, and baking soda. Then add in the vinegar, which will react with the baking soda to help the cookies rise a bit.
  3. Fold in the chocolate chips, then use a tablespoon to scoop the dough into 12 mounds spaced evenly apart on the lined baking sheet. Flatten each cookie with your hands, as these cookies will only spread slightly. Bake until the edges are firm, about 10 minutes at 350ºF. Let cool at least 10 minutes before serving.
Recipe Notes

If you'd like to replace some of the oil in this recipe, I've successfully made them using 1/4 cup melted coconut oil with 1/4 cup unsweetened applesauce. In this case, please omit the water in the recipe. The resulting cookies will be softer due to the applesauce, like a cross between a cookie and a muffin top. If you'd like them to be firmer, place them in the fridge and serve cold.

I always recommend making a recipe as written before you modify it, but if you make a substitution please let us know how it works for you in the comments below! In general, real butter is the best substitute for coconut oil, but then this recipe will no longer be dairy-free and vegan.

Reader Feedback: Would you like to see more buckwheat recipes? Let me know what kind of recipes you’d like to see for Spring!

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Comments

Izzy | Pinch of delight

These look so good – I am still not sure if I could resist eating the whole batch!
– Izzy

Leah Goldglantz

These look AMAZING! I’m going to make them this weekend!

Josia

I’m going to make these as soon as I get buckwheat!! These look GREAT!!!

Sanjana

Can I use coconut flour instead of buckwheat flour? These look so delicious. Thank you for the recipe.

Debbie

I made the 2 last week, and I LOVED them. I’m not sure it would be good for me to have 12 in front of me, as I have NO self-control. I made the chick pea and avacado egg salad for lunch this week and ate 3/4 of it in one sitting.
See… no self-control!

    Teresa

    I’m totally like you , Debbie! Haven’t made these yet, so thanks for the warning! Haha

    Megan Gilmore

    I’m so glad you enjoyed them! I love that avocado “egg” salad, too. 🙂

Bibi

I’m wondering if I soaked buckwheat groats overnight, then blended them the next day, if that would work in lieu of the flour? I know it wouldn’t be the same smooth texture, but I’m okay with that – I may give it a test try. Any thoughts? 🙂

Melissa Moxie

I have amaranth and millet… Would either of these work?

Tia

I agree that the buckwheat flour from Bob’s Red Mill is too dark and bitter. My favorite is from Hodgson Mill. It’s light-colored and mild tasting. It makes excellent pancakes! I love your recipes and I can’t wait to try this one!

    Megan Gilmore

    Thanks for sharing!! I’ll have to look for the Hodgson Mill brand next time I shop.

Lyn

Dear Megan, It is with a totally grateful heart that I write this !!! My husband has 4 – 8 1/2 by 11 sheets full of food allergies!!! I was delighted that I could make these cookies for him (clean -allergy wise). He absolutely LOVED them. It was so nice to be able to eat something that “looked normal, had normal texture, and had an excellent taste. You made both of our days !!!!! Now he has a treat I can make, and he can enjoy !!! Thank you for developing this recipe (with all of the other demands on your time!!! Gratefully, Lyn :]

Betsy Scher

Question

I used sucaunt sugar instead of coconut sugar in the buckwheat cookies last night. I also grounded the buckwheat groats but my cookie dough had no substance to hold them together. They’re were like powder? I used everything the recipe called for but the sugars were different? Could the sugar have changed consistentence? I can’t figure it out. Do you have any advice? I was so excited about the buckwheat cookies.

Love everything you make!!

Thank you

Shea

Hi Megan,
I just made these with Bob’s Red Mill flour using your oil-applesauce version of the recipe. The product was much darker but quite yummy. They reminded me of oreos (sans creme, obviously) and they were not bitter at all. Perhaps it was the applesauce.

    Shea

    Just made this again. The first time I made it, the mixture was super crumbly. To the point where I couldn’t form cookies. Still tasty, though.

    So the second time around, I substituted half of the coconut sugar for date syrup (Date Lady brand). Additionally, I added the buckwheat flour last to give the apple cider vinegar a chance to react with the baking soda (and other ingredients). It was perfecto.

Erin L

I absolutely LOVE these cookies. Better than the single serving version. These are delicious. And like Lyn mentioned above me, it is SO nice to have food-allergy free “normal” foods for the hubby! THANK YOU. He loved them, too.

Jen @ sweetgreenkitchen.com

I’m excited to try this recipe. And thank you so much for the tip on grinding the buckwheat groats into a lighter buckwheat flour. The buckwheat flour I have is of the very dark variety and while I love it in my buckwheat and millet crepes, I have not enjoyed it in any baked goods, so I will definitely try grinding my own for these cookies, yum.

If you’re interested you can find my buckwheat millet crepe recipe here (recipe is gluten free and dairy free using plant milk and vegan butter, but does contain eggs) https://sweetgreenkitchen.com/2016/04/02/buckwheat-and-millet-gluten-free-crepes/

Felicia

Since I saw these cookies I can’t take my mind from them. I decided to bring them to the Easter Lunch we were invited. I hope they will be a success 😉 Thanks for sharing this 🙂
Felicia

Mayu

Has anyone tried maple syrup or honey instead of coconut sugar?

Eren

I made these and they are so good! They have a salty sweet taste. Mine turned out much darker than the photo, like a double chocolate cookie. I will be making these again.

Maria

Can’t wait to try these tomorrow now that my oven is back in business. My husband was just asking for homemade chocolate chip cookies. I just hope I have enough buckwheat flour for the cookie dough and the buckwheat banana pancakes tomorrow morning for breakfast. Yummm

K

Is there a sub for the ACV? Or can just I leave it out?

darryl

I will be completely honest. These turned out absolutely terrible! Is this recipe accurate–1 cup buckwheat flour and only 2 TBS of water? tasted very powdery, baking soda like, dry; and did not appear anything like your photograph. Hoping for a corrected post of the recipe.
thank you.

    Megan Gilmore

    Did you include the 1/3 cup of melted coconut oil that the recipe calls for? That’s the other liquid and makes the dough borderline greasy when you’re forming these cookies. Buckwheat is a very drying flour and needs plenty of oil to keep the cookies from tasting overly dry. Also make sure your baking soda is fresh and that it bubbles when you add the vinegar to it– the two neutralize each other, so that there isn’t a baking soda taste.

Debby

I can’t do coconut oil. Any other suggestions that won’t change things? I’d like then to be healthy.

Darryl

Hi, I made these again using your suggestions by assuring my baking soda was fresh and addition of cider vinegar bubbled. These were improved, but just okay. I continue to taste the baking soda. I wasn’t crazy about the ground buckwheat groats either, but I will try an already prepared darker buckwheat flour next time. Also, I agree with the previous commenter about coconut oil, which contains the highest amount of saturated fat. So it is very unhealthy despite all the health claims. Processed oils and animal products are the main causes of chronic conditions in populations.

    Esther black

    Refined coconut oil (flavorless) is dangerous for your health. Unrefined extra virgin organic coconut oil has too may positive health benefits to fit into this comment. The studies done on the correlation between saturated fat and heart disease are flawed, because they were done using people who eat a standard American diet, which is the cause of most health epidemics today including diabetes, obesity, cancer and heart disease. I am a licensed natural health practitioner and have seen amazing results reversing heart disease using healty saturated fats. These include organic grass fed butter, meats, and yes coconut oil. A client in his mid 60’s was borderline for needing coronary bypass surgery. He thought I was nuts when I prescribed butter, meat, coconut and olive oils. His wife kept him on the plan. That and the elimination of all refined oils, a diet rich in fresh vegetables and fruits, no refined sugars (raw honey and stevia ok, some enzyme and nutritional supplements and just this week the cardiologist said that his arteries are clear. France eats the highest amounts of saturated fats and has the lowest incidence of heart disease. For more information google Westin price foundation.

Melina

Can I use baking powder instead of bicarb soda and vinegar?

Lauren

Hi there! I just bought a stand mixer, would this recipe work well if use it? Thanks!

Lisa

Can I use a stand mixer for this recipe? Thank you!!!!

    Megan Gilmore

    I don’t have a stand mixer myself, so I haven’t tried it that way, but I don’t see why not!

Teri

The ingredientes should be mix al together or coconut oil and sugar have to be mix together first? Can’t wait to make them, thank you!

Hilary

I can’t find coconut sugar where I live, can I replace it for organic sugar or muscavado sugar?

Daryl

My allergies have gotten a bit out of control lately, so I decided that I needed to be a little more diligent about rotating the foods that I eat, so this recipe will be a welcome addition to my cookie rotation. I had to substitute butterscotch chips for chocolate (allergies, again), and my only issue is that it only made a dozen because they are delicious! I just ate two and I fear they won’t make it through the week as I had hoped. The dough was really crumbly which made me nervous — and was so delicious that I considered just eating it raw — but they turned out perfectly! Give it a try and you won’t be sorry! Now, back to the kitchen to make my new favorite food: Salt & Vinegar Brussels Sprouts (from Megan’s first cookbook).

Mary

Can I add unsweetened shredded coconut plus the 1 cup of flour or I have to use less flour to use coconut? Thank you!

Nicole

Hi Megan! Silly question, but is this 41 calories per cookie?

    Nicole

    Btw, made these and love them!

Maaliyah

So I cheated with the buckwheat flour (got a store-bought one from Whole Foods from the brand Arrowhead Mills) but instead of using coconut oil, I used applesauce for a completely nut-free and oil free recipe. Came out cake-like, but that’s ok! Very delicious!

Mery

They are delicious!! It’s hard not to eat all of them 😛
Btw, I calculated the nutritional facts and they are not 40kcal, they are 146kcak per cookie with this recipe.

demi

can i use roasted sorgum flour which is th one i have?thanks

    Megan Gilmore

    I’ve never worked with sorgum flour, so I’m not sure, but please let us know if you try it!

Vittoria

These are wonderful and come together VERY quickly! I wasn’t sure how they’d turn out because my dough was quite crumbly – I really had to pack them together with my hands. I also ended up adding about 1 tsp more melted coconut oil. But they held together after baking and taste delicious! I absolutely love the combo of buckwheat and chocolate. I also used coarse celtic sea salt instead of fine sea salt and I really like the way some bites have a bit more “saltiness” to them – it works really well with the chocolate and the nutty buckwheat. Thanks for such a quick, easy and delicious recipe!!!

Jen

These cookies are absolutely gorgeous, we loved that buckwheaty flavour and soft cakey texture. Used your suggested 1/4 cup melted coconut oil with 1/4 cup unsweetened applesauce and they turned out perfect. These will be a regular for us from now on I’d say! and look forward to trying more of your recipes. Thank you so much!

Amy

Followed recipe to a tea,but they crumbled into a hundred crumbs upon eating. May have to put more coconut oil in or butter?

Andrea

Very tasty! I used the 1/4 applesauce substitution and also used regular wheat flour, and they turned out well. I love when everything can just be dumped in a bowl at once and stirred together, so easy! I can see these being good with mint extract, too – I might try that next time.

Angela

These are delicious, even my kids loved them! I made two batches:
Dairy Free-
I added 1 egg
Dairy-
Substituted 1/3C coconut oil for 1/3C Kerry Gold butter and added 1 egg. They are our new favorite cookies, both were excellent!

AlivIa C.

I am on a alkaline diet and was really craving choc. chip cookies. These cookies filled that want and turned out super yummy!! I would honestly rather have these then normal choc. chip cookies! Thanks for the recipe!

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