Buckwheat Chocolate Chip Cookies

I have been waiting a long time to tell you about these cookies. Buckwheat chocolate chip cookies.

An image of a single chocolate chip cookie on thin plastic.

They first came to me last spring, in one of the earliest emails exchanged between here and Nashville. Then came summer, fall, winter and a move to Tennessee.

Before long, here we were in the heart of spring again, evidenced all around us by green grass and blooming flowers, powerful thunderstorms and days of rain (and I mean that whether I’m at home in the South or at home visiting Chicago — which I’ve already done twice this month, and, I know, I know, but for good reasons, I promise). Anyway, every year I remember again how much I love this time of year and the way buds poke out of branches, the way life comes out of the ground again.

It’s the kind of thing that makes me want to pull out my camera, except for a small problem I’ve also been meaning to tell you about: somewhere in the midst of the move, I lost my camera’s battery charger, and when I ordered a replacement, it practically caught on fire when I plugged it in. So while I wait for a replacement replacement, now seems a perfect time to pull these buckwheat chocolate chip cookies out of hibernation.

Not only are they nutritious, but they’re something special in terms of taste and texture: cake-like and soft, but with a little crispness around the edges, riddled with bits of dark chocolate and that unmistakable bite of buckwheat.

An image of a child's hand holding a chocolate chip while two more pieces on a blue plate.

Plus, at least for me and my memories, these buckwheat chocolate chip cookies are decidedly spring — a welcome attribute these days, while I watch the world come to life without a camera to share it with you, but with instead with just these cookies — something almost better.

Buckwheat Chocolate Chip Cookies

It didn’t get a lot of attention above, but yes, Tim, the man who wooed me to Nashville, made up this recipe, the way he’s made several other cookie recipes since (and I’ve loved every one). These have a special place in my heart, maybe because they were the first, maybe because they’re buckwheat, but whatever the case, I hope you try them.

1 cup of organic buckwheat flour
1/2 teaspoon of baking soda
1/2 -3/4 teaspoon of baking powder (I used aluminum free)
1/2 teaspoon fine sea salt
1/4 cup organic extra virgin coconut oil
1/4 cup organic salted butter, room temperature
1 cup Sucanat (unrefined cane sugar), rapadura, or dried cane juice (it should look like dirt, not crystals)
1 large egg
1 large egg yolk
1-2 teaspoons vanilla extract
1 3.2-ounce bar of organic dark chocolate (preferably over 70% at least)

Preheat oven to 360 degrees F. Sift together the dry ingredients (flour, baking soda, baking powder, and salt) in a bowl.

Set aside. In another bowl, mix together sugar, butter, and coconut oil.

Because of the molasses content of the cane sugar, this mixture will not do very much, as the sugar will not absorb like refined sugar would. Add vanilla, and then add egg and egg yolk.

Mix this for 1-2 minutes. The eggs and oil will get creamy but you will still have the granules of sugar cane as they do not dissolve easily; that is fine.

Add the dry ingredients to this mixture. Chop chocolate bar finely or as you like (we got nine pieces out of each square, cutting in thirds each way).

Fold chocolate into dough. For larger, restaurant-size cookies (almost 1/4 cup of batter for each cookie, 3-4 inch cookies) bake at 360 for almost exactly 10 min.

For smaller cookies, watch to take out at maybe 8 to 9 minutes. The cookies should start to look “wilty” and the edges should start to crisp.

Cool completely.

Extra notes:
Additions would be a cool idea.

Regarding substitutions: It would be hard to substitute the buckwheat flour as it’s pretty unique and the whole recipe was created around it. But you could easily substitute the sugars and/or the butter — if you want to substitute all coconut oil for butter that would work too (or vice versa).

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

30 thoughts on “Buckwheat Chocolate Chip Cookies”

  1. God bless your shared appreciation for flat, rich chocolate chip cookies. The crisp edges and what I’m assuming is a pleasantly toothsome texture (thanks buckwheat)…there was a mini gasp when I scrolled past in Reader. Well played on the highlight and for partnering up with an aspiring cookie recipe developer. Savvy.

  2. AND he makes his own cookie recipes? No wonder, Shanna. Let me know when you’re in town again — I’d love to get together, and with Tim, too! Also, about being DSLR-less, I’ve noticed that spring really loves film. Something about the softness of light around this season, and the general awesomeness of film. So keep using that Minolta, girl!

  3. Definitely filing these away for when Brad is done with his detox. Until then, mum’s the word. (Or is it YUM?)


  4. Ahh! These look so good, and I’ve never used buckwheat before. I think I’m sold. And my cookie monster of a husband will appreciate me trying a new recipe (now I’m wondering how I can get him to start making up recipes and cooking with me…). Thanks Shannalee!

  5. I’m going to have to try these! I think I’ve even got a small bit of buckwheat flour tucked away in my kitchen somewhere too.

  6. Considering it’s been weeks since I’ve made cookies and my two boys have been such good sports, I think these will be the first recipe I try in our new place in TX : ) We’ve been gluten free for two weeks now (and know this is probably for the long haul!) I bought a Bobs Red Mill Baking mix and made corn muffins as the first gluten free bread and you woulda thought the boys had never had anything better. Bless their bread-loving hearts. Thx for sharing this!

  7. I haven’t made any cookies for months but I’m feeling some Easter baking coming up – hot cross buns, granola, banana bread, scones, and muffins are all on my maybe list, looks like cookies are now on it too!

  8. Shannalee, these sound wonderful and I am excited to try them. Love baking with such good ingredients. But my son may be allergic to coconut. He’s severely allergic to all tree nuts. Any suggestions for substitution for the coconut oil? I so want to try these with the buckckwheat flour. Love your site.

  9. I just pulled these out of the oven. I didn’t use the coconut oil and they came out very flat and delicious. I’ll have to make them again with the oil to see if they don’t hold up a little better. Either way, they’re awesome and I love the buckwheat-chocolate combo.

  10. I’ve been kind of obsessed with buckwheat flour and have been thinking about making a chocolate chip cookie, so stumbling on this is perfect! I see some buckwheat cookie baking in my very near future.

  11. To Kiss the Cook–Ha! Savvy indeed.

    Caitlin, Right?

    Dana, Me too and they are!

    Jacqui, I would love that. I’ve actually been thinking on my own that we need to make that happen on one of these visits. Good news is I can’t stay away for long. : ) And you’re so right about film BUT guess what I found buried at the bottom of my shoes tonight? MY CHARGER. Yeah. No excuses now.

    Jenny, Did you try them? Thoughts?

    Amanda, : )

    Joanna, Ha! Something to look forward to for sure! (along with many other things, I know)

    Elise, Great!

    Jacqui, Excellent! Do it!

    Amanda, Wow, Texas!? Your kids are going to have so many cool memories of getting to see different parts of the country when they grow up. I love that. And you’re going GF? Wow again!

    Gemma, : ) Sounds wonderful!

    Liz, Coconut oil would be better in terms of nutrition, but if you need a substitute, go with organic butter. Let me know how it goes!

    Caitlin as well (ha!) – Great! Did you use all butter then? Glad they still turned out delicious!

    Kickpleat, Yay! Hope you enjoy!

  12. Mmm. Buckwheat and chocolate. How can anyone resist? I love gluten free recipes like this one because they make us rethink the baked good. It’s about being good for its own sake — not being LIKE something else. And that’s beautiful.

  13. I’m surprised you only used buckwheat flour (which I love) and they held up. That’s hopeful for me. I’m going to give this recipe a try.

  14. Lo, Me too. I especially love gluten-free recipes that haven’t had to be grossly redesigned with gums and starches but that just use something nutritious on its own (like buckwheat)!

    Amaranthian, It is!

    Angela, Right? They’re great.

  15. Happyolks! Your comment was somehow stuck in moderation until now. But you are right on–the after taste is unmistakably buckwheat, and I love that.

  16. Nice! I have been looking for a good buckwheat cookie recipe! When I was younger my mom used to buy buckwheat brownies once a week for us kids, still haven’t found a good recipe for those either. One day : )

  17. LOVE. Can I be more clear? yes. I have referred to foodloveswriting 6 times in the last 1.5 weeks because YOU listed this incredible recipe. =)

  18. I would like to day that your recipe looks wonderful, am eager to try it but I am having a terrible time reading all the yellow print on your site.

  19. Can I just say these cookies are lovely with red wine? I adore buckwheat. My first pan were larger – don’t fret…they spread out (used 3/4 tsp baking powder) but wasn’t a flop. Tasted fabulous!


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