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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 was actually quite dubious of this at first, just because of how little ingredients you need! However, they worked PERFECTLY. So grateful to have found this recipe!
They say grain-free but isn’t buckwheat a grain?
At any rate I’m excited to try them!
I used Namaste gf flour and avocado oil in place of coconut.
I trialled this recipe and really liked it. I used a supermarket brand buckwheat flour which is very pale in color so I was optimistic to start, and the results were quite nice even though it was the first buckwheat cookie I’d ever had. A subtle buckwheat aftertaste could be detected but it was definitely any enjoyable cookie.
I did modify the recipe because I just can’t help myself, this is what I changed or added:
I used macadamia oil to avoid the high sat/fat content of coconut oil
I added 1/8tsp cinnamon, nutmeg, ginger (each, ground)
I used 50/50 raw sugar and dark brown sugar
Omitted the chocolate
The result was a lovely spiced cookie, I took a couple of pics but can’t upload them :/
This was so good! I used coconut sugar for the sweetner. I can’t believe how good this was-I have been searching for the most AWESOME choc chip cookie paleo recipe and this is it!
I tripled the recipe and made 8 cookies. Question: is there a recipe for 2 dozen cookies?
Thanks!
Thanks for the recipe, but shouldn’t it be TABLEspoons of oil and water instead of TEAspoon ? I don’t see how will i be able to make a dough with so little wet ingredients lol
Oh these are so good – made them for all of our christmas outings. Made them in 2 dozen batches – we did not have choc. chips so I subbed cinnamon, shredded coconut in some and sweet potatoe puree in some. I also used beet sugar. will be making the choc chip version for Christmas Eve…thanks!
Great recipe! I successfully multipled it to make a dozen cookies and it worked very well. The second time I made these cookies, I added ground flaxseed for a fiber and Omega 3 punch.
that does help! thanks so much! I definitely dont need the lactation part! ill try that one, thanks so much! I played around last night and tried oat flour, buckwheat flour freshly ground, and bobs buckwheat. the oat and fresh buckwheat flour definitely worked best. They just didnt rise at all, im sure due to no baking powder/soda. My cookies didnt brown like yours did though, not sure why.
If I quadruple this recipe, should i add any baking powder/soda or flax egg? I know you havent played around with it much, but im new to baking. Any thoughts?
Thanks so much Megan!
meant to say that I tried those flours all separately in different trials of tmaking the cookie
i meant to ask one more question, could i use bobs gluten free flour mix in place of the buckwheat flour?
Hey Megan-
A couple of quick questions for you. I love your recipes, but have a hard time making a lot of the baked goods recipes. I am allergic to tree nuts and coconut! 🙁 I am trying to find a recipe that doesnt have any of those flours, this one is the one I found on your site! I made them last night. They were great.
I really need a staple cookie recipe, so I’d love to quadruple this recipe to use over and over. However, I found that the buckwheat was too grainy and heavy. Could I cut it in half with Oat Flour or Brown Rice Flour? Also, if I quadruple the recipe I would love to cut down the amount of coconut oil and sugar. Could I just leave half of the sugar out without changing anything else? (I used cane sugar since I cannot have coconut sugar) Also, could I replace half of the oil with something? Maybe Applesauce? Would love to hear your thoughts.
I used bobs red mill which was dark, but I love the classic chocolate chip cookie look so maybe I’ll grind my own buckwheat in the blender for next time.
Let me know what you think!
I haven’t played with this recipe enough to answer your questions, but I do have another recipe that uses ground oat flour, so that might be a better place to start! Just leave out the yeast (since you don’t need a lactation cookie) and replace the coconut oil with butter. Hope that helps!