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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!
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.
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.
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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.
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!
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
- 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!
Nutrition
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.
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Reader Feedback: What’s your favorite single-serving type of dessert?
I have all of these ingredients on hand and can not wait to try these tonight!
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!
I am so excited because I just purchased a Vitamix turboblend last week and have been enjoying it so much. 🙂 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!
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.
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
I might try this with ground-up dates in place of the sugar…
Let us know how it turns out!
These look fantastic! I have an abundance of buckwheat flour at home that now has a purpose 🙂
Mmm, I LOVE buckwheat. And what a great idea about the single serving.
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!
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 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.