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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I originally made the single-serving recipe because I lacked self-control with freshly baked cookies and I wasn’t sure if I would actually like the taste of 100% buckwheat flour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

buckwheat chocolate chip cookies

Easy Vegan Buckwheat Chocolate Chip Cookies

4.75 from 85 votes
The best vegan buckwheat chocolate chip cookies! They are nut-free, gluten-free, grain-free, dairy-free, naturally sweetened, and easy to make.
prep10 mins cook10 mins total20 mins
Servings:12

Ingredients
 
 

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

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.

Nutrition

Calories: 146kcal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 2g | Sodium: 105mg | Potassium: 47mg | Sugar: 2g | Calcium: 23mg | Iron: 0.1mg
Course: Dessert
Cuisine: American
Keyword: Vegan Buckwheat Chocolate Chip Cookies
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.

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

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. This recipe turned out great and my kids loved it!
    I tweaked the recipe a bit. Replaced 120g buckwheat with a mix of buckwheat and tapioca starch.. 70% buckwheat and 30% tapioca. 84g+36g to be exact.
    After mixing all the ingredients i felt the dough is too oily…so i added a tbsp of sorghum flour and mixed it.

    Thank you for your recipe <3

  2. Really Impressed with how these came out! I’ve made a lot of vegan/gluten free cookies that just don’t come out right, it’s always a gamble, but these came out great, so happy! I will save this recipe and make again in the future <3

  3. I’ve made these a few times, now, and they are absurdly easy and amazingly tasty. I (accidentally) halved the baking soda and omitted the salt, once, so I sprinkled some salt on top before baking and hoped for the best. They *also* came out delicious, with a slightly chewier texture. This is such a great, flexible, recipe.

  4. Made these cookies for the first time today, and their taste is on point. I love buckwheat. Truthfully, I doubled the batch and froze the second half in cookie dough balls. Whether I bake the rest another time or just eat them as cookie dough, time will tell.

    They were a bit crumbly after baking though, so I may add an egg for a future batch, but absolutely worth making again.

  5. Love this recipe. I used regular sugar as didnt have coconut sugar. Also substituted 1/3 almond flour and 2/3 buckwheat flour – great crunchy taste.

  6. I’m definitely making these as comments fabulous BUT am wondering how would I add in some Tahini amount & when as I love Tahini cookies but cannot find good recipe.. your recipes are always amazing 👏
    Thank you
    Deborah

    1. I would love to work on a tahini cookie recipe soon! I would maybe cut back on the flour if you end up adding tahini to this recipe, since it will add fiber as well. Let me know if you experiment with it!

      1. Hi Megan, I did Tahini cookies:

        SERVINGS12

        AUTHORMegan Gilmore Detoxinsta
        INGREDIENTS

        2 x 1/3 + 1/4 cup buckwheat flour
        1/4 cup coconut sugar
        1 Tablespoon Organic Maple syrup
        JUST under 1/3 cup melted Org/ coconut oil
        2 tablespoons warm water
        1/3 cup Unhulled Tahini – Organic
        1 teaspoon vanilla extract
        1/2 teaspoon Himalayan salt
        1/2 teaspoon baking soda
        1 teaspoon apple cider vinegar
        1/2 cup Sultanas/ dark chocolate chips

        US Customary – Metric

        INSTRUCTIONS
        Preheat the oven to 170° C and line a large baking sheet with parchment paper or a silicone mat.

        In a large bowl, stir together the buckwheat flour, baking soda & salt.

        Add in Sultanas &/ C chips Mix in to hydrate.

        In Nutribullet add coconut sugar, oil, water, vanilla, salt,
        Blend

        Then add to the Flour Sultana mix

        Add in ACV Fold

        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

        Let cool at least 10 minutes before serving.

        Awesome 👌

  7. Baked them as you suggested but used normal sugar. Was difficult to scoop but that is why we have hands.
    Patted, shaped 12 flat cookies. Baked for 14min.
    Awesome! Thanks for sharing.

  8. I’m looking to incorporate more buckwheat into my diet and am looking forward to trying this recipe.

    A couple of questions …

    Have you tried any other type of plant-based milk besides soy with this recipe?

    I make my own plant-based milk and do not strain out the fiber/pulp. Do you think I would still need to add the vinegar if using this “whole” milk?

  9. Hi! I made these twice following the recipe, they’re delicious but the dough is always too crumbly to form an actual cookie shape and I find myself with delicious crumbs 😉 is there anything I could be doing wrong, or is your experience similar?