Alternative flour and minimally processed ingredients are a revelation in this gluten-free twist on classic chocolate chip cookies.
I feel like I have been a fool for way too long, buying bags of refined white flour for all of my baking adventures. Devoid of its natural nutrients and fiber, I’ve also missed out on the layers of rich and hearty flavor that alternative flours have to offer.
I used buckwheat flour and unrefined cane sugar as the base for these cookies. And the taste is nothing like what you’ll get from a bag of packaged snacks from the store. The dark chocolate chunks are the perfect complement to the batter, with a deep, rich flavor that isn’t cloyingly sweet.
And to think I avoided this alternative option for years because I thought it might be challenging to use…
Don’t make the same mistake. Baking prep with this type of flour is hardly any different than what’s required with your standard all-purpose wheat flour, it just requires a little more time in the mixer to blend with the wet ingredients. The effort is more than worth it!
Finally, don’t let the word “wheat” in buckwheat fool you. There is no wheat to be found – they’re actually unrelated – and this ingredient is naturally gluten-free.
Keep in mind that noodles made with buckwheat sometimes contain wheat flour (and gluten) as well, so be sure to read package labels when shopping for gluten-free ingredients, just to be sure you know what you’re getting.
The buckwheat flour in this recipe gives the cookies a soft and chewy or cakelike texture, with a moist, melt-in-your-mouth interior, and a unique flavor.
There are two types of buckwheat flour available, light and dark. I’ve found that either will work in this recipe, though the mildly refined light flour will provide a lighter texture.
Similar to the difference between whole wheat and white flour, for the light variety, the hulls are removed from the seeds before they are ground into a powdery end result.
Dark buckwheat includes the hulls, and all the hearty goodness that comes along with it. I’ve come to appreciate its nutty, rustic flavor and a texture that’s a bit more coarse.
Unlike many other alternative options, buckwheat doesn’t need to be paired or blended with other types to turn out beautiful baked goods with a satisfying texture, like you might see when baking with rice, almond, coconut, or other gluten-free flours.
I have a whole drawer full of recipes using standard and processed flours. But those are begging for a fun replacement with my favorite new ingredient. I think I’ll pack these chocolate chip cookies in a plastic container while preparing to make this vegetarian tart for dinner.
Yep, it’s definitely time to start buying buckwheat in bulk…Print
Buckwheat Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 12 cookies 1x
Are you craving a rich and chewy treat that’s gluten free? Hearty buckwheat flour and dark chocolate chunks are combined to create these tasty cookies.
- 1 1/2 cups light buckwheat flour
- 1/2 teaspoon of baking soda
- 1/2 baking powder
- 1/4 teaspoon salt
- 1/4 cup extra virgin coconut oil, melted and allowed to cool slightly
- 1/4 cup unsalted butter, room temperature
- 1 cup Sucanat unrefined cane sugar
- 1 large egg
- 1 teaspoons gluten-free vanilla extract
- 1 3.2-ounce bar of dark chocolate, chopped (preferably over 70% cocoa) or 5/8 cup dark or semisweet chocolate chips
- Line a large baking sheet with parchment paper or silicone mats.
- In a medium-sized bowl, sift together flour, baking soda, baking powder, and salt. Whisk to combine thoroughly. Set aside.
- In another large bowl or the bowl of a stand mixer, beat the coconut oil, butter, and sugar together with a large whisk or whisk attachment at medium speed for about 3-4 minutes until sugar is fully incorporated.
- Add egg and vanilla. Whisk to combine at medium speed for about 1-2 minutes. Mixture will be lumpy.
- Add dry ingredient mixture and mix thoroughly.
- Fold chopped chocolate (or chocolate chips) into dough until fully incorporated.
- Cover bowl with plastic wrap and freeze dough, for at least 3 hours.
- Using a spoon or small ice cream scoop, portion 12 equally sized balls onto the prepared baking tray with at least 1 inch of space between each. Place back in the freezer for another hour.
- Preheat oven to 350°F.
- Remove from freezer, and rearrange the dough balls as needed, to maintain space in between each.
- Bake for about 10 minutes, or until the edges begin to crisp. Rotate the sheet pan halfway through baking.
- Remove from oven and set aside for 5 minutes. Use a spatula to gently transfer the cookies from the baking sheet to a serving platter, or place on wire cooling racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: buckwheat, cookies, chocolate chip
Cooking By the Numbers…
Step 1 – Prep and Measure Ingredients
Measure out all of your ingredients first.
Make sure your unsalted butter is at room temperature. You can soften frozen or chilled butter in the microwave, at half power for about 15 seconds.
These cookies are light and delicate. If you prefer them to be more firm, try using dark buckwheat flour instead, or skip the butter.
Line a large baking sheet with parchment paper or a silicone mat.
If you prefer your cookies to have a crisp bottom, you can coat the sheet pan with oil or butter instead. Use about a teaspoon, for even coverage.
Step 2 – Mix Dry Ingredients
In a medium-sized bowl, sift and whisk together the flour, baking soda, baking powder, and salt until thoroughly combined. Set aside.
Step 3 – Mix Wet Ingredients
In a separate large bowl, beat the coconut oil, butter, and sugar together with a whisk by hand, or use your mixer, until the sugar is fully incorporated.
You’ll need to beat the ingredients for at least 3 to 4 minutes to incorporate the sugar completely.
Add the egg and the vanilla extract. Stir to combine for about 1 to 2 minutes. The mixture will be lumpy.
Step 4 – Add Wet and Dry Ingredients Together
Slowly add the dry ingredient mixture into the wet in several additions, stirring to combine between each. This helps to prevent clumping. Mix to combine thoroughly.
Step 5 – Fold in Chocolate, Portion, and Refrigerate
Fold the chopped chocolate or chocolate chips into the dough until they are evenly distributed throughout.
Shape the dough into a neat ball in the bowl. Cover the bowl with plastic wrap, and place in the freezer for at least 3 hours.
Using a spoon or small ice cream scoop, portion out 12 equally sized balls onto your baking tray. Cover with plastic, and place in the freezer for another hour.
If you prefer to wait, the portioned and frozen raw dough will keep in the freezer for up to two weeks. After freezing separately on the tray, transfer to a zip-top freezer bag.
Step 6 – Bake
Preheat your oven to 350°F.
Arrange the dough balls on the prepared baking sheet with at least 1 inch of space between each. If your baking sheets are small, you may need to use two.
Bake for about 10 minutes, or until the edges begin to crisp. Rotate the sheet pan halfway through baking.
The centers should be soft and slightly underbaked. Gently press the top of a cookie with the back of a spoon to test for doneness.
Remove the pan from the oven. After 5 minutes, use a spatula to gently transfer cookies from the baking sheets to a serving platter, or place them on cooling racks to cool completely.
Store in an airtight plastic container.
Why Use Buckwheat Flour? Why Not!
For me, using this alternative flour means indulging in sweet treats can be a little less guilt-laden.
And the benefits range beyond just being gluten-free. It’s rich in dietary fiber, and contains protein as well as many important vitamins and minerals as well, in contrast to highly refined and processed food products.
So go ahead, have another!
Looking for other types of cookies to bake at home that are on the healthier side? Try these next:
And let us know below if you love using buckwheat flour as much as I do!
Photos by Katherine and Eddie D’Costa, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on April 13, 2011. Last updated on January 19, 2021. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
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.
23 thoughts on “Buckwheat Chocolate Chip Cookies”
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.
I love buckwheat flour. I bet these cookies are awesome! Thanks for the recipe.
oh, you know I will be making these!!
Wonderful way to celebrate buckwheat. I’m sure the coconut oil gives these such a fabulous aftertaste, too! 🙂
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!
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.
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!
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!
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.
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.
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.
To Kiss the Cook–Ha! Savvy indeed.
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)
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!
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.
I’ve never had buckwheat flour. In a cookie seems like a good place to start. Thanks!
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.
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.
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.
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 : )
Dagny, Let me know if you find one! I’ll keep my eyes open, too. : )
LOVE. Can I be more clear?
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!
Ha! Glad you liked them, Brenda!