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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?
Wow, I have never tried buckwheat flour. I love the condensed cookie recipe.
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!
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!
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!
I’m a whole-batch eater, too, so this is perfect! I’m going to try it with teff flour.
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.
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?
Penny-
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! 🙂
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.
The pictures of these cookies look delicious – can’t wait to try hem!
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 🙂
I was wondering if you could share how you make homemade chocolate? I would love to know.
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! 😀
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.