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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 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?
thanks
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?
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!
Shauna
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.
Why will stevia not work?
Do you use a special Vitamix container for making the flour? Do you soak your buckwheat?
Thanks!
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.)
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!
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.
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!
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!
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!