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