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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I originally made the single-serving recipe because I lacked self-control with freshly baked cookies and I wasn’t sure if I would actually like the taste of 100% buckwheat flour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!
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!
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!
Ingredients
- 1 cup light colored buckwheat flour (ground buckwheat groats)
- 1/2 cup coconut sugar
- 1/3 cup melted coconut oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper or a silicone mat.
- 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.
- 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.
Notes
Nutrition
Per Serving: Calories: 146, Fat: 2g, Carbohydrates: 4g
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.
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Reader Feedback: Would you like to see more buckwheat recipes? Let me know what kind of recipes you’d like to see for Spring!
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
I had a very sandy dough as well when I replaced the sugar with regular brown unrefined sugar.
Out of the oven after waiting 10 minutes I found the cookies were a little bit brittle as well, however after refrigerating the cookies the next morning they had the perfect consistency and tasted really good. Not as good as warm cookies probably, but I’ll definitely retry today.
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 :]
Oh, that makes me so happy!! Glad you both enjoyed them. 🙂
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!
Thanks for sharing!! I’ll have to look for the Hodgson Mill brand next time I shop.
I have amaranth and millet… Would either of these work?
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? 🙂
I think it would get mushy. I have put buckwheat in both my magic bullet (i cup at a time), perfect flour. Blendar was more tricky, only do 0.5cups at a time
IMHO it would not work, you would have extra water which would change everything. We have the light colored buckwhet flour in our grocery store from a farm in Maine The NYTimes published a recipe for buckwheat flour chocolate biscotti that is worth buying the flour for.
if you are looking for a soaked flour recipe for phytate reasons you could soak the flour in the oil, water and ACV for 7 hours
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!
I’m totally like you , Debbie! Haven’t made these yet, so thanks for the warning! Haha
I’m so glad you enjoyed them! I love that avocado “egg” salad, too. 🙂
Can I use coconut flour instead of buckwheat flour? These look so delicious. Thank you for the recipe.
No, coconut flour is tricky and can only be used in recipes that are specifically developed for it. If you can tolerate eggs, I have a Coconut Flour Chocolate Chip Recipe here: https://detoxinista.com/2013/08/coconut-flour-chocolate-chip-cookies-grain-free/
I’m going to make these as soon as I get buckwheat!! These look GREAT!!!
These look AMAZING! I’m going to make them this weekend!
These look so good – I am still not sure if I could resist eating the whole batch!
– Izzy