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

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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


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


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!

two buckwheat cookies
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4.71 from 17 votes

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

A quick grain-free cookie that's perfect for fixing a sweet craving!
Course Dessert
Cuisine American
Keyword buckwheat, cookies, gluten free, nut free, vegan
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 1
Calories 179kcal


  • 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


  • 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 8-9 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.
  • Serve with a chilled glass of homemade almond milk, and enjoy!


Calories: 179kcal | Carbohydrates: 19g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Sodium: 11mg | Potassium: 62mg | Sugar: 15g | Calcium: 30mg
Calories per 2 cookies: 179, Fat: 11g, Carbohydrates: 19g, Fiber: 0g, Protein: 1g

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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I love single serve desserts like this, that you can usually whip up with what you already have left at home. Thanks for sharing.

My most frequent single serve desserts are your almond butter fudge & also raw frozen lime bars – I got the original recipe from Kimberley Snyder’s site ages ago and have altered it to taste just a little bit and so that I don’t have to make a whole tray.


    dude. i love these so much. they were even delicious using only a couple sprnkles of sugar….
    thanks for this recipe. i appreciate the simplicity.

Kaycee @ FitFace

oh my gosh. they look so yummy. I think this may be in order for tonight when the sweet tooth hits.
I typically just go for the single serving chocolate cake. quick and easy.


I just recently bought some buckwheat flour and have not used it yet so this will be a great recipe to try with it. I do not have sucanat and coconut crystals so what would I substitute…..regular sugar.


    Yes, regular sugar should work!


Mmm, I LOVE buckwheat. And what a great idea about the single serving.

Davida @The Healthy Maven

These look fantastic! I have an abundance of buckwheat flour at home that now has a purpose ๐Ÿ™‚

Julie (A Case of the Runs)

I might try this with ground-up dates in place of the sugar…


    Let us know how it turns out!


No silpat? Do you not get the same results?


    I assume the Silpat would provide similar results as parchment paper.


      How do the cookies stay blinded? They look awesome! Thank you

Micah Hampton

I am so excited because I just purchased a Vitamix turboblend last week and have been enjoying it so much. ๐Ÿ™‚ I’m curious if you have the Vitamix “dry blade” for your flours? And thanks, always, for your help and inspiration!


    I actually just use the wet container that comes with the blender, but I know that’s not “recommended” by the company. I think it’s because it can get scratched? Either way, I’ve been making nut butters and flours in my wet container for years, and it’s still working great!

      Erin L

      I find the “dry” container makes a much louder noise… and doesn’t blend flours as smoothly as the wet! I hardly use the dry anymore.


I just found your website and I love it! Thanks so much for everything you put into it. Its so hard for me to try to find recipes and ideas of what to make and do especially when its hard to break bad habits from growing up with unhealthy things. I was wondering where you buy most your products. It gets to expensive with some of the things that aren’t as popular in your regular grocery store! Also I was wondering if you do anything to save money to make it cheaper while being healthier! Thanks so much!

Christina @ The Beautiful Balance

I have all of these ingredients on hand and can not wait to try these tonight!


That’s interesting, I’m wondering if quinoa would produce a similar flour to buckwheat? I had never thought to try that till now, and now I’m tempted to.


    I’ve made quinoa flour before, but I’ve never tried it with this recipe. Please let us know how it works for you!


So is buckwheat a grain? You say its a seed, but I’m curious, I’ve recently discovered I’m so much better without any grains in my diet including rice, quinoa, corn, amaranth, etc…would you be able to help me know if buckwheat would be another option in addition to the coconut and almond flour i’ve been using? Thanks!


    Buckwheat is technically a seed, but like most foods, the only way to know how it will make you feel is by trial & error. I have been enjoying it tremendously as an alternative to almond and coconut flours, but everyone is different!


Small portions is definitely the way to go for those of us who like the sweets! I just bought some buckwheat flour and have yet to use it, might try these, YUM!


I love your site and this is a great and easy recipe. I was wondering if I could use my toaster oven which is also a convection oven. I think that would work.


    I’ve never used a toaster oven, but I assume it would work! I have no idea how that would affect the temperature or baking time, though.


Can this recipe be made in large batch, and if so? do you have amounts to share?


    I don’t have a larger recipe at this time, but you are welcome to double or triple the ingredients, as needed, for more cookies!


Why will stevia not work?

Do you use a special Vitamix container for making the flour? Do you soak your buckwheat?


    Using stevia would reduce the dry ingredients in this recipe by 1/3, making the dry:wet ratios off. You can certainly try to use stevia, but you will have to experiment with adjusting the rest of the ingredients, as well.

    I don’t soak the buckwheat for this recipe, but if you did, you’d need to soak it and then dry it completely before turning it into a flour. I use the wet container for my Vitamix to grind flours, since I don’t own the dry blade, which works perfectly fine for my needs. (Though, I don’t think it’s recommended by the company.)


Hi Megan!

It’s looks like an amazing recipe I can’t wait to try it, I have only one question. Can I replace sucanat or coconut crystals with Muscovado.


Hurray, Megan!!!

Thank you so much for sharing this recipe! I have been using buckwheat flour for a while now to replace Almond flour and we love it, but I am in need of more recipes! I love how simple your recipes are with minimal ingredients. Can’t wait to try these delicious looking cookies!


I like the idea, love buckwheat! But I always make big batches of cookies so that I have goodies in the freezer when I have a craving. I can’t imagine heating up my oven and getting the ingredients out to just make 2 cookies! lol….. but that’s just me, I guess! I’ll have to play with the quantities and see if I can get the same cookie in a larger quantity.


    Sweet Melissa–IKR?


I just discovered your blog and am super excited to find this recipe. Would love to make these for a birthday party coming up.

What is the recipe for a dozen?? Should I multiply everything by 6? 6 x 2 = 12?



I just made those using mashed banana instead of sucanat. Absolutely delicious!


    Hi Liduska, how much mashed banana did you use?


      Hi Penny,
      I used about a half banana for four cookies. They were so good that next time I am making at least a dozen! ๐Ÿ˜€


        So you doubled this recipe and used 1/2 a banana, or you used the original recipe with 1/2 a banana and ended up with 4 cookies instead of 2?


          I doubled the recipe.


Megan, you gave me such a good idea. I will put 2-3 dates instead of sucanat and I eat only homemade chocolate so I will split the dough on half and mix one half with cacao powder and will make crumbs from it. It will be interesting to see how this will turn ๐Ÿ™‚

    Karina Vandyuk

    I was wondering if you could share how you make homemade chocolate? I would love to know.


The pictures of these cookies look delicious – can’t wait to try hem!


The only buckwheat flour that I could find was Bob’s Red Mill whole grain buckwheat flour (only ingredient: whole grain organic buckwheat flour). I followed the recipe exactly, but my cookies looked nothing like yours going in, they were so dry and crumbly. They are baking now, but I have no hope for them. How could I have fixed the dough?


    I just made these cookies using the Bobs red mill buckwheat flour also. I had the same issue. I doubled the recipe to make 4 cookies, followed the recipe exactly, then added a small amount of ripe banana to the mixture to make it less dry and crumbly (it was about a two-inch piece of banana. The cookies came out great, although they do taste a bit like banana if that doesn’t bother you.

    Thank you Megan for all of your great recipes! ๐Ÿ™‚


    If the batter is dry at that point, I’d add a bit more water, just a teaspoon at a time, until the dough is moist enough to easily scoop into balls.

Megan M.

I’m just curious as to which kind of chocolate chunks you used in your recipe. They look wonderful!


    I buy those at Whole Foods! They’re 70% dark chocolate chunks, and I think they’re 365 brand.


I’m a whole-batch eater, too, so this is perfect! I’m going to try it with teff flour.


do you have any receipes with amaranth? thank u!


    I haven’t had the best luck with amaranth flour (the flavor is really strong!), but maybe someday I’ll figure something out!


Can you use xyla in place of the sugar cane?


    I’ve never tried it, so please let us know if it works for you!


I just made these and they were great! I used whole grain buckwheat flour, they look like they could be called double chocolate. Good call on the 2 cookie recipe because if it had of been a 12 cookie recipe I would have already eaten them all!


Wow, I have never tried buckwheat flour. I love the condensed cookie recipe.


I had the same issue as Penny and Heather. I added additional coconut oil and water but it was still not “battery.” I also used coconut palm sugar in place of succanat and assume that wasn’t the issue. They were tasty but the texture was off. I also used Bobs Red Mill and wonder if that is part of the problem. Will keep playing with it!


    Sarah, please post if you have any success!


Finally tried these and they were delicious! I doubled the recipe and added a dash of cinnamon, flax meal and chia seed meal. I also baked them longer. Thanks for the recipe!

Donna Peuler

Has anyone tried using applesauce in the brownies instead of bananas. Seems like this would bring out the moistness. I think I will try this substitution.


I just made these cookies. They are good. I used regular sugar and palm oil.


My husband and I have been snowed in all week and I’ve been resisting making comfort foods all week. On day 5 of not leaving the house, these were a perfect treat. Thanks so much for sharing!

Mary Jo

Can you please include the nutritional info with this recipe-buck wheat chocolate chip and for the coconut flour chocolate chip cookies. How many and Total Cals and so forth. Thank you!


I was so excited after making this recipe I had to share results with two different neighbors that have problems with gluten. How exciting! Honestly, they’re fantastic. Thank you.


Can you help me convert this recipe for larger quantities? Thanks!


It looks very nice. Will try it soon. Have you considered using carob chunks instead of the choc chips? It is a much “safer” chocolate that choc chips. None of the calories!


Just made these…and they were awesome!


I tried this using butter instead of coconut oil as some recipes you can substitute. Not sure what happened but the cookies spread out worse than a flat pancake.


I made these tonight but I was out of vanilla extract. I thought it would be fun to try peppermint extract instead…do it!!!!!

Gina Squitieri

HI! Thanks for the recipe (found it when I did a search). They tasted good. My cookies don’t look anything like yours. They’re flat and batter was pretty runny, not thick like yours. I followed the directions to a T. One thing I noticed that is missing from the recipe (not sure if it’s intentional) is baking soda/powder.


I would like to make my own buckwheat flour but all I have is roasted buckwheat. Would this end up with the same taste in the cookie recipe? Has anybody tried this? Thanks!!

meredith peirick

I just made these using bob mills and thought they were amazing!!! I used mini chocolate chips by enjoy life. Mine looked darker than yours but I loved them! Thanks again!


I also used bobs red mill so they were black. I added 1 teaspoon more of water just in case. These came out very well


Bob’s red mill buckwheat flour is not gluten free because they manufacture it in lines that also produce wheat products. No biggie for lots of people, but significant for the Celiacs and gluten sensitive (like me). Just wanted to give a head’s up.


Hello! Could you possibly be able to post a recipe for more servings, like 12? I tried this and they were great! I would just like more and I am so not good at math!!! I doubled the recipe but beyond that would be too much 4 me…lol


In the interests of science, I undertook to make these cookies with maple syrup, as that was all I had on hand. …this proved to be science’s loss, however, because the DOUGH that resulted from using maple syrup was so devastatingly rich, I saw no point in taking the experiment further. Field testing commenced at once!


This maple syrup version is almost indecently good when eaten as just dough (which, I must confess, is how 90% of my chocolate chip cookies end up being eaten :D) Something about the dark flavors of buckwheat, maple & grass fed butter just transforms into perfect *richness* of dough…plus chocolate *dies* I may not be able to finish my 1-cookie-worth, it’s that rich – aaa, perfect! The younger kid took charge of the other cookie-still-dough and is eating it in little tiny licks off of the back of a spoon ๐Ÿ˜€

Conclusion? If you reeeally only make chocolate chip cookies to have the dough, give the maple syrup a try!

[grain free, egg free, full of healthy fats AND saving me from eating an entire tray of conventionally baked cookies? what is this witchcraft you’ve (not) cooked up! Thanks Detoxinista!]


Made these tonight- a 12 cookie batch (so 6x single recipe above). Soo yummy! Going to experiment with less sugar/using dates next time (between the cane sugar I used and the sugar from the semi-sweet chocolate chips, could be less sweet for me). I love the nutty-ness of the buckwheat. Recipe is a keeper for me! Thank you ๐Ÿ™‚

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