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I originally made the single-serving recipe because I lacked self-control with freshly baked cookies and I wasn’t sure if I would actually like the taste of 100% buckwheat flour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!
This is the first time I’ve baked with buckwheat and I am very pleasantly surprised! These cookies are soft, sweet and very good! I’m not vegan and don’t particularly like the flavor of coconut so I used refined coconut oil and brown sugar. The dough was pretty dry so I added another Tbsp. of water. Also extra chocolate chips. Topped with flaked sea salt.
Like I said, VERY GOOD!
I’ve made these half a dozen times now and I LOVE them… So easy. I also make a version where I omit the choc chips and press a thumbprint in the middle and fill with a blob of jam. Yum
These look good! I will have to try them, but I will use sucanat for the sweetener. Just a note on the coconut sugar: this sugar is unsustainable (source: healthytraditions.com) A coconut palm cannot make both coconuts and have the sugar available. An interesting read- every health enthusiast and people with food allergies/sensitivies should read this and pass it on! There are so many other sugars available and when it comes down to it-most sugars are still sugar! Let’s keep the other coconut products coming! We sure appreciate them!
This is my favorite cookie recipe – vegan or not. So easy to make too. I sub some of the sugar for maple syrup and the flavor is so good. I use arrowmill buckwheat flour.
Made these delicious looking cookies. I live in Spain and not sure if my buckwheat is light or dark. I substituted the 1/2 of the coconut oil with extra virgin olive oil, and left out the chocolate (because I can’t touch it for now). These cookies are very good and mix and bake quickly. I’m saving this recipe to use again for sure. Joy
Wow! I am very grateful for this recipe! My daughter had a food sensitivity test done – and there are SO many things she has to avoid but these cookies have all things she can tolerate!
I did the oil & applesauce version. These will definitely be made again and again!
Hi, this looks really good! I have all the ingredients except coconut sugar. Can I use any other sugar instead of that? Thanks so much!
I think any granulated sugar should work for this recipe. I hope you enjoy them!
Is the 1/3 cup of coconut oil correct? My cookie dough seems very oily!
Just made these for the first time. Used Arrowhead Mills Organic Buckwheat Flour. Didn’t have dark chocolate chips, but made my own by chopping up a bar of baking chocolate I had on hand. They turned out great! They are definitely darker than the ones shown. But the taste is completely yummy.
Made them and loved them! Do you have a carnivore recipe?
Made these for parents’ anniversary. When I removed them from the oven, I thought I failed, they were so soft and crumbly. But a half hour later – ooh, perfect! I did modify it a bit. Instead of coconut sugar, I added finely chopped dates. Also instead of 1/2 cup choco chips (Which I didnt have) – I added a mix of dried ginger, chopped dried orange peel; a quarter cup sprinkles. Thank you for this recipe!
Its so deliciousss, omg glad i’ve founf this recipe😍😍
ADJUSTMENTS : 1 CUP OF RAW SUGAR (TOTALLY ACCIDENTAL!) & 1 EGG & TEASPOON OF LEMON INSTEAD OF APPLE CIDER VINEGAR.
I ROLLED MINE UP IN CLING FILM AND LET IT REST IN THE OVEN OVERNIGHT.
I REALLY ENJOYED THESE BUCKWHEAT COOKIES!!!
I MEAN, I LEFT IT IN THE FRIDGE OVERNIGHT.
I’m a patient person.. But.. I’ve already eaten about a quarter of this batch , raw 🤣 absolutely DELICIOUS!
I just made these half an hour ago and they are great! I was a little skeptical when I was laying them on the sheet because my dough was super crumbly and hard to keep together (maybe because I didn’t grind the groats finely enough, or maybe because that’s how buckwheat flour is?), but after I pulled them out of the oven and let them cool they held together nicely. And they’re so yummy 🙂 Thank you!
I made these for a guilt free work week dessert. I modified them to be a 1/4 of coconut sugar and 1/4 maple syrup and omitted the water. They are absolutely delicious and a lovely texture! I make them every week 🙂
They came out sooo good! Thanks for the recipe.
These are so good. I think that I just ate five In one go. 😅 Thanks
Hi can you give the measurements in grams please.
The next time I make these, I will be sure to measure out the grams and update the recipe. 🙂
Oh My Gosh, Megan – my mouth is actually watering looking at your cookies! BTW everyone, I was able to find Arrowhead Mills buckwheat flour at my local Giant Eagle. I’ve been diagnosed as pre-diabetic, so am transitioning over to a Whole-Foods-Plant-Based diet. I’m going to butter some unsweetened coconut in my high powered blender and try that with applesauce instead of the oil (everyone seems to have good luck with applesauce). I’m also going to add cinnamon (that seems to be working well for others) and lots of nuts. Cant Wait to try it – Thanks!
These are amazing. Incredibly light. I added a tablespoon of cacao powder to make them double chocolate and they were delicious. Great recipe.
I made this recipe as stated but using real butter and found that the dough did not want to come together,. I added an extra tablespoon of water which helped a little. After baking they seemed very soft indeed and had a very powdery, cloying texture, I’m wondering what I may have done wrong?
OMG! The best cookies I ever had! And the healthiest!!! My husband and I could not stop eating them! I reduced the sugar amount, since I know I like less sweetness than most of the people. And I use more applesauce and less coconut oil, since I like low fat too. I cannot believe how great the texture and taste are. And I am a new baker, so it is incredibly encouraging for me how easy, beautifully designed tasty it turned out!!! Thank you so much!
I’m so glad you enjoyed the cookies, Olivia! Thanks for sharing the modifications you tried, too!
Hi Megan, I want to try these cookies, they look amazing. How can I substitute or can I substitute stevia for coconut sugar?
Oh, sorry, I don’t use stevia, so I’m not sure how that swap would work. Maybe try a very small amount and taste the batter as you go? I’d love to hear if you experiment with it.
I’ve made this recipe a half dozen times at least and always love it. It’s perfect as written, I’ve done the apple sauce / coconut oil variation as well as the original (just coconut oil) one. Today I added a 1/2 tsp caramel extract to the batter for a bit of that brown sugar taste and it’s a fun variation – and sometimes I’ll throw in pecan or walnuts bits. Thanks for such a great, easy, delicious recipe! It’s a keeper.
I used Stevia instead of
coconut sugar. Can out delicious!!
Delicious! I substituted regular sugar for the coconut sugar, and allergy friendly semi-sweet mini chips for the dark chocolate. I had to squeeze the dough firmly to get it to stick together in a mound, but that was not a problem, and they turned out beautifully.
The cookies were so delish!!!! I know why u rather bake these in smaller batches!
I replaced the coconut oil for butter, added 3 tsp of cocoa powder and 1 extra tbsp of water and, yummmmmmmmmmmmmmmmmm. Thankyou Megan!
These were really good. I was not able to get 12 cookies (more like 9-10) and I made the recipe twice. The second time, I used only 1/3 cup of chocolate chips. This is one of the best vegan recipes that I have found. Thank you!
You’re a GENIUS! Thank you so much for sharing this recipe! Just made it for my partner and my partner’s mum’s birthday! Love that they are both gluten free and dairy free, now I can bake and eat what I bake!
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?
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?
Ooops … sorry about my comment. It was meant for a different recipe.
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.
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
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!
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 👌
Thank you so much for sharing, Deborah!
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.
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.
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.
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
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
Is there a substitute for buckwheat flour like oat flour or almond flour?
If you want to use a different flour, I’d look for a recipe that calls for it so you get more fool-proof results. I have recipes for Oat Flour Chocolate Chip Cookies and Almond Flour Cookies both on my website. 🙂
My batter was a bit dry so I added some almond milk. They were delicious. I love buckwheat flour recipes. Thanks so much for the great recipe!
2 tablespoons of water was not enough to create a dough.
Can you substitute the coconut sugar with maple syrup? If so, how much would you recommend?
I have made these cookies SO many times! I use Himalayan Tartary Buckwheat flour, and I substitute apple sauce for the water. I am not nut free so I have added chopped walnuts, also. I quadruple the recipe, keeping a container of cookies in the freezer. Thank you for this recipe!
So good! Thank you so much for your recipes. They bring joy to our lives!