Single Serving Buckwheat Cookies (Nut-free, Gluten-free)

I have serious self-control issues when it comes to freshly baked chocolate chip cookies. If left to my own devices, I’d probably eat the whole batch directly out of the oven!

buckwheat cookies with a glass of milk

Which is why I’ve developed this single-serving recipe, so I can do exactly that. (If you want a full batch, check out my Vegan Buckwheat Cookie recipe here.)

These cookies feature a new type of gluten-free flour that I’ve been experimenting with lately: buckwheat flour! If you’re not familiar with buckwheat, it’s a pseudo-grain that looks like a grain, but is actually a seed. People often mistake buckwheat for a grain because of it’s tricky name (it has nothing to do with wheat) and the fact that it can be cooked like a hot cereal, similar to steel cut oats, but don’t be fooled. It’s appropriate for anyone needing to avoid wheat and other grains that contain protein glutens.

making buckwheat flour

I like to grind my own raw buckwheat groats into flour using my Vitamix, but you can also buy prepared buckwheat flour at many natural food stores, if you prefer. Buckwheat is loaded with magnesium, flavonoids and fiber, which may make it effective at controlling blood sugar and lowering cholesterol and blood pressure. The flavor is a little different than traditional grain-based flours, so don’t be surprised if these cookies have a denser, nuttier flavor than you’re used to.

These may not be your average chocolate chip cookies, but they definitely do the trick in my house. (Even my husband agrees!) They’ve become such a staple in our home, I’ve been making them multiple times each week. I hope you enjoy them as much as we do.

Single Serving Buckwheat Cookies (Nut-free, Gluten-free)
makes 2 small cookies

Ingredients:

2 level Tablespoons buckwheat flour
1 Tablespoon sucanat, or coconut crystals
2 teaspoons coconut oil, melted
1 teaspoon water
1/4 teaspoon vanilla extract
pinch of sea salt
2 teaspoons dark chocolate chips

Directions:

Preheat your oven to 350F and line a baking sheet with a small piece of parchment paper. In a small bowl, combine the first 6 ingredients and mix well, until a uniform cookie dough is formed. Fold in the dark chocolate chips, then divide the batter into two balls and press them onto the parchment-lined baking sheet.

Use your fingers to gently flatten the cookies, then bake for 8 minutes at 350F.

baked buckwheat cookies

The finished cookie should be dry and firm on the outside, and soft on the inside. Allow to cool briefly before serving.

buckwheat cookie split in half

Serve with a chilled glass of homemade almond milk, and enjoy!

4.7 from 13 votes
Print
Single Serving Buckwheat Cookies (Nut-free, Gluten-free)
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

A quick grain-free cookie that's perfect for fixing a sweet craving!

Course: Dessert
Servings: 1
Calories: 179 kcal
Author: Detoxinista.com
Ingredients
  • 2 level Tablespoons buckwheat flour
  • 1 Tablespoon sucanat , or coconut crystals
  • 2 teaspoons melted coconut oil , or butter
  • 1 teaspoon water
  • 1/4 teaspoon vanilla extract
  • pinch of sea salt
  • 2 teaspoons dark chocolate chips
Instructions
  1. Preheat your oven to 350F and line a baking sheet with a small piece of parchment paper. In a small bowl, combine the first 6 ingredients and mix well, until a uniform cookie dough is formed. Fold in the dark chocolate chips, then divide the batter into two balls and press them onto the parchment-lined baking sheet.
  2. Use your fingers to gently flatten the cookies, then bake for 8-9 minutes at 350F. The finished cookie should be dry and firm on the outside, and soft on the inside. Allow to cool briefly before serving.
  3. Serve with a chilled glass of homemade almond milk, and enjoy!

Substitution Notes:

  • If you don’t have buckwheat flour, you can substitute ground oat flour with similar results, but the cookie will no longer be grain-free. (If you must avoid gluten, make sure the oat flour is certified gluten-free.) Almond flour and coconut flour will NOT work as a substitute in this recipe.
  • Liquid sweeteners like honey and maple syrup will change the results of this recipe, and are not recommended without lots of experimentation. It’s also not recommended that you use stevia, as it will change the outcome.

Reader Feedback: What’s your favorite single-serving type of dessert?

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Comments

Teddy

Thanks for the recipe, but shouldn’t it be TABLEspoons of oil and water instead of TEAspoon ? I don’t see how will i be able to make a dough with so little wet ingredients lol

Lori

This was so good! I used coconut sugar for the sweetner. I can’t believe how good this was-I have been searching for the most AWESOME choc chip cookie paleo recipe and this is it!

I tripled the recipe and made 8 cookies. Question: is there a recipe for 2 dozen cookies?

Thanks!

Toni

I trialled this recipe and really liked it. I used a supermarket brand buckwheat flour which is very pale in color so I was optimistic to start, and the results were quite nice even though it was the first buckwheat cookie I’d ever had. A subtle buckwheat aftertaste could be detected but it was definitely any enjoyable cookie.
I did modify the recipe because I just can’t help myself, this is what I changed or added:

I used macadamia oil to avoid the high sat/fat content of coconut oil
I added 1/8tsp cinnamon, nutmeg, ginger (each, ground)
I used 50/50 raw sugar and dark brown sugar
Omitted the chocolate

The result was a lovely spiced cookie, I took a couple of pics but can’t upload them :/

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