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I originally made the single-serving recipe because I lacked self-control with freshly baked cookies and I wasn’t sure if I would actually like the taste of 100% buckwheat flour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!
Easy Vegan Buckwheat Chocolate Chip Cookies
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!
Can I use honey instead of coconut sugar?
Thank you! 🙂 So easy and delicious.
Made a second batch including some chia seeds and used half of the sugar. Also delicious!
I wanted to make pumpkin chocolate chip cookies (out of coconut flour so couldn’t use that recipe on this site) so I followed this recipe except added about 1/4 cup melted coconut oil and 1/4 cup pumpkin puree. I also added 2 tsp pumpkin pie spice (and left out the water, didn’t need it). They turned out great!!
Thank you for sharing! That sounds delicious!
Wow!These are the best gluten free cookies ever!! Thank you so much! Do you think this dough could be frozen and baked later? Love it!
These are awesome!! I halved the sugar and the choc chips but still so yum!! Added hemp seeds. I Love that they are still delicious with less sugar and so much protein and good fats! Feeling good about eating these myself and giving them to my kids. I will decrease the oil next time (there will Def be a next time) as they were a bit oily, probably due to less sugar.
I first made the single serving recipe and it turned out to be awesome.Then I made the batch version.But after the addition of apple cider vinegar the cookie consistency became very soft instead of crisp.Do we really need to add apple cider vinegar ?
Do you know how many calories are in one cookie?
Thank you for this delicious recipe! Also, I just want to note that I followed it exactly, but the dough wasn’t sticking enough so I just made a quick flax egg and it worked out perfectly!
Thanks again for the time and effort you spend creating these great recipes. 🙂
Made these tonight and totally loved them! My hubby agreed too; they are delicious. This was my first attempt at baking with buckwheat flour. Definitely has a different texture than regular flour but I didn’t mind it at all. I love super simple one bowl cookie recipes so thank you!
Yum! Yum! Just made these for MYSELF because hungry hubby doesn’t like buckwheat. Guess who is still Cookie Monster?! We both like them very much! Thanks for the recipe!
I made these but they were so dry! Used store bought organic buckwheat flour and I think it’s a pretty dense flour so probably would need to mix it with coconut flour or something to get a better texture.
Made them as written except I used dairy free semi sweet chips. Delicious!
Interested in making these cookies today! Can I use baking powder instead of baking soda?
Amazing! Eating one now. 🙂 These taste as good or better than any standard chocolate chip cookie recipe. I used fresh farm butter instead of coconut oil. I have terrible luck with buckwheat flour, so thank you very much for this recipe.
I’m glad you’re enjoying them!
Just made these cookies. They are amazing. Thank you for posting this.
i made them and they turned out really crumbly! Perhaps not enough liquid?That is the only mistake I can think of that I did..
Is one cup of buckwheat groats equivalent to the cup of flour that you need for the recipe?
I would guess that it would be close enough. I always grind more than a cup of buckwheat groats, and then measure the cup of flour after grinding.
Absolutely delicious! Ate the entire batch over a weekend:)
Just made a batch of these cookies and they turned out just perfect! Thank you
Just made these and they are delicious, however they spread out and went flat and crispy. I dont mind that and will still eat them as they are still yummy but am wondering what i did wrong, would like them to be more cookie like
Great cookies! I soak the buchwek groats for at least 4 hours (1 cup) and drain them and blend. I made it many times by now and they are my favorites.I sometimes put 2 cm of ginger root to the blender. I put some cacao nibs and a bit less chocolate chips and it is great! Thank you for the inspiration!
How much water do you use? I guess the water gets blended with the groats.
Does the water affect the texture of the cookies?
What substitute can I use for the coconut sugar? I have maple syrup, honey, brown sugar, and white sugar (thought I’d prefer not to use that if possible)
Brown sugar is the most similar substitute for coconut sugar.
They are good. I will make them again. You do need to flaten them quite a bit and I did cook mine 5 minutes more. I also sprinklyed some flaxseeds on top and pushed them down so they looked even more guilt free for others. Solid recipe
I typically don’t leave reviews, but I decided I needed to start when I LOVE a recipe. Buckwheat is my favorite flour, but I had yet to find a cookie recipe that I liked. I’ve made these several times, just as written as well as with various combinations. I do typically replace the egg substitute with just 1 egg and they turn out great. I’ve done variations with adding oats, pecans, raisins, walnuts…etc. I’ve lessened the sugar and it’s all been great. Thanks 🙂
Wow – delicious! I made them almost exactly as is except I had no coconut sugar, so I used brown. I actually love Bob’s Redmill buckwheat flour – it’s dark. I used it. Cookies have great texture and are sooooo flavorful. Next time I will add chopped figs soaked in whiskey which I hope will mimic the figgy buckwheat scones at a local coffee shop. Next time might be tomorrow! THANK YOU!
This is a great recipe! It’s easy to make substitutions and is also great as-is. I often use butter instead of coconut oil, add an egg, omit the water, and add a little protein powder for a protein-packed alternative.
Would like to see a gluten free savory buckwheat crepe recipe that doesn’t fall apart when you wrap the goodies inside in a triangular pie shaped wedge before eating. Our local farmers market makes them, but the owner is authentically French and they are using a bonified crepe hot plate machine instead of a pan on the stove as I do. And they are soooo yummy. Xxx
Hi Meghan,
Thanks for sharing this recipe. I’m on the search for gluten free cookies and came across this interesting website. However, coconut oil is not good for my husband’s cholesterol. I thought of substituting it for vegetable oil. Have you made these cookies with any other oil?
Thanks in advance.
Is this 146 calories per cookie? That seems like a lot.
Such an easy recipe! And so very tasty! Thank you for sharing 🙂
This is the best “healthy” cookie recipe I have seen as to date. The omission of eggs and the addition of coconut oil and Coconut sugar …….wow! That resounded wonderfully with a woman who has somewhat conquered PMs by the elimination diet. A nice treat without the guilt . A million thanks !
These cookies are delicious! Seemed like a lot of salt though. I shaped Miner into hearts for Valentine’s day! They kept their shape beautifully! Really good with espresso chocolate chips!
I don’t have a sweet tooth so I halved the sugar and the chocolate. I am super happy with these cookies and so is my hubby.
I’d say 10 minutes of cooling is not enough though because at that point the cookies still crumble easily. A couple of hours later they literally melt in the mouth.
This recipe is definitely a keeper for me 🙂
Wow! My cousin in gluten and dairy free. So I tried this cookie recipe. I used avocado oil and added some unsweetened dried coconut flakes and these are fantastic. ❤️
Do I need to sprout the buckwheat or can just grind the buckwheat groats in grinder and have it ready as flour? Because sprout takes long time!
I have never sprouted buckwheat before. I just grind the groats to make flour.
Look forward to making can you do without apple cider vinegar?? Thanks
How many grams of buckwheat flour do you recommend using?
I haven’t used a scale with this recipe yet, but I will measure that next time and update the recipe!
I made these because I had the ingredients on hand while the stay at home order is in effect. They were very crumbly as another review stated so I added applesauce to try to hold them together. It worked, but they were very sticky. The cookies could not be eaten warm as they just crumbled but held their shape better once cooled. I’ve made muffins and pancakes with buckwheat flour that we really enjoyed, not so much with these cookies. The cookies had a grainy feel in our mouths.
These were delicious! The buckwheat, chocolate, and sea salt is such a beautifully earthy combination. I didn’t have coconut oil on hand so I used regular canola oil and they still came out delicious. The texture was a bit too crumbly, but maybe that was due to the switch in oils.
I substituted the sugar with seven melted medjool dates soaked in water. I used sugar free dark almond chocolate cut into pieces.
The turned out amazing. Thank you!
My family loves these! We also put the batter in an 8×8 pan and made cookie bars!
Yum, great idea! I’m glad you enjoyed the recipe!
Thank you for a great recipe, easy and tasty. I had no chocolate chips so instead added a pinch of cardamom and cinnamon and still it turned out great 🙂
Can Coconut sugar be replaced with another sugar?
Any granulated sugar should work similarly!
Lovely recipe, thank you. Could you tell me if it’s ok to use Xylitol instead of coconut sugar please?
Ooh, I’ve never worked with xylitol before, so I’m not sure how it works as a substitute. Maybe look for a recipe that calls for xylitol to see how much they use? I’d love to hear if you experiment with it!
Is there anyway to reduce the amount of sugar or use maple syrup? I enjoyed the cookies but didn’t like that sugar was 1/2 the ingredients.
Do you think I could substitute stevia for the coconut sugar?? Thank you
I had Bob’s Red Mill Buckwheat flour so mine were much darker. I also had to add more coconut oil to get them to stick together. They don’t taste bad or anything but were kinda crumbly. I think I will try another batch of them with some further changes, and I do want to try with the light buckwheat flour.
I have made so many choc chip cookies lately and today I felt like gingerbread. I skipped the chocolate and put some ground ginger and some dessicated coconut in. They are so good! I love how they are more like muffin tops than cookies
great not too much salt though…whoops
Could I replace the coconut oil with sunflower oil?