These buckwheat chocolate chip cookies have incredible flavor and texture! Plus, they only require one bowl and one type of flour. Easy and beyond delicious!
This post was originally published in 2016 and is still a favorite recipe on this blog! Check out this post for my best tips on making these easy and naturally gluten-free cookies.
Sometimes you need a warm, gooey chocolate chip cookie. But when you’re baking gluten-free cookies, it can be a lot of work to track down ingredients and go through a long baking process.
Fortunately, these gluten-free buckwheat chocolate chip cookies couldn’t be easier!
You also might like these oat flour chocolate chip cookies and gluten-free chocolate chip cookies.
They only require one bowl and one ingredient for the flour: buckwheat groats ground into flour in the blender. And they have the BEST texture and flavor.
They’re the perfect cookie to make on Friday night while catching up on your favorite shows, or when your kids’ friends are over and you want to make a treat. I also love making them on a Sunday night, to cure the blues as the weekend comes to an end!
Really, there are so many times in life that call for classic chocolate chip cookies. And trust me, this great recipe won’t let you down! You also might like this collection of buckwheat recipes.
What Is Buckwheat?
Buckwheat is a hearty, grain-like plant that has a slightly nutty flavor. Even though the name makes it sounds like it’s related to whole wheat flour, it’s actually a completely gluten-free flour.
I love how buckwheat flour holds together well and creates a great texture. I use it in so many gluten-free recipes!
Here are some of my other favorite recipes that use buckwheat flour:
Why You’ll Love this Recipe:
- Easy to make
- One bowl
- One type of flour
- Great texture and flavor
VIDEO: How to Make These Cookies
Ingredients You’ll Need
Here are all of the ingredients you’ll need to make these tasty buckwheat cookies:
- Buckwheat flour: You can grind your own buckwheat groats in the blender, or buy any type of buckwheat flour at the grocery store or online.
- Butter: I actually decided I like these the best made with Earth Balance Buttery Sticks. When you use the Earth Balance they taste just like the famous Toll House chocolate chip cookies! Using vegan butter also makes these cookies dairy-free! But you can use real salted butter, if you prefer!
- Vanilla: For best results, use real vanilla extract in this buckwheat cookie recipe.
- Egg: One large egg acts as a binder and adds richness to the batter.
- Brown sugar: Brown sugar has molasses in it, adding depth of flavor to these gooey chocolate chip cookies.
- Sugar: White sugar pairs perfectly with brown sugar to create perfectly sweet, chewy cookies.
- Baking soda: Baking soda is essential for creating a rise in this cookie dough.
- Salt: A pinch of salt enhances the flavor of the dough and chocolate chunks!
- Chocolate chips: You can use semi-sweet chocolate chips, dark chocolate chunks, or whatever you prefer! Check out this post on are chocolate chips gluten-free.
How to Make Buckwheat Chocolate Chip Cookies
- Place the buckwheat groats in the jar of a high-speed blender. Blend into a fine flour.
- In a mixing bowl, add the butter, brown sugar, and white sugar. Blend until smooth.
- Add the egg and vanilla and blend until creamy, about 2 minutes.
- Add the dry ingredients, including buckwheat flour, baking soda, and salt. Mix to thoroughly combine.
- Stir in the chocolate chips.
- Refrigerate the dough for at least 1 hour, or overnight. Preheat the oven to 350F.
- Scoop the dough into mounds onto prepared baking sheets. Bake for 12-13 minutes.
- Let cool on the pan for 2-3 minutes, then scoop out onto a wire rack. Enjoy!
Storage Instructions
Place leftover cookies in an airtight container or covered with plastic wrap. They will keep for up to three days!
FAQs
Generally, it’s not a good idea to substitute buckwheat flour for all-purpose flour. If you do, the recipe might end up dry, dense, or crumbly. If gluten is not a problem for you, try subbing 25% of your all-purpose flour for buckwheat flour. If you need the recipe to be gluten-free, look for a recipe specifically made using buckwheat flour (like these buckwheat chocolate chip cookies!)
Buckwheat flour comes from the buckwheat plant, scientifically known as Fagopyrum esculentum. Even though most people treat buckwheat like a grain, it’s actually a seed-like fruit that is similar to rhubarb.
Buckwheat has a strong flavor that some people describe as nutty or earthy. For this reason, buckwheat flour is best paired with other strong flavors, like chocolate, nuts, coffee flavor, cinnamon, nutmeg, or honey.
Expert Tips & Tricks
- For dairy-free cookies: To make these cookies dairy-free (but not vegan), use vegan butter (like Earth Balance) in place of the butter.
- To avoid spreading: Be sure to chill the dough! Otherwise the cookies will spread and become too flat. I usually let mine sit for at least 3 hours or up to overnight.
More Cookie Recipes
I hope you love this recipe as much as we do! If you try these gluten-free buckwheat cookies, be sure to leave me a comment/rating below. I’d love to hear from you! Bon appetit!
Buckwheat Chocolate Chip Cookies
Video
Ingredients
Instructions
- IF USING BUCKWHEAT GROATS: Place the buckwheat groats in the jar of a high-speed blender. Blend into a fine flour.
- In a mixing bowl, add the butter, brown sugar, and white sugar. Blend until smooth. Add the egg and vanilla and blend until creamy, about 2 minutes.
- Add the buckwheat flour, baking soda, and salt. Mix to thoroughly combine. Stir in the chocolate chips.
- Refrigerate the dough for at least 1 hour, or overnight. Preheat the oven to 350F.
- Scoop the dough into mounds onto a lined baking sheet. Bake for 12-13 minutes.
- Let cool on the pan for 2-3 minutes, then scoop out onto a cooling rack. Enjoy!
I saw a review of the restaurant Lola on CBS and she made buckwheat chocolate chip cookies. Since I love buckwheat and it’s not a grain, I was curious about making these cookies. The only problem I have with them is the amount of sugar. I wonder if a less processed sweetener or if a 1/2 cup of organic maple syrup would be a better substitute since it would be sweeter and give the same flavor profile as the brown sugar but with some healthier nutrients and less sugar altogether.
Hi Karen, we don’t typically bake with sugar substitutes to say for sure about those substitutions. Sugar contributes to both flavor and texture/structure so changing the amount or using a sugar substitute could change the outcome. If you decide to give it a try, we’d love to hear how it goes!
My Daughter with Celiac loves these cookies and so does all her school friends… Post more buckwheat recipes!! Thank you so much
Hi Mischell, thank you for your positive feedback! We’re so happy to hear it’s such a hit with your daughter and her friends! We’ll keep more buckwheat recipes in mind. Happy baking!
These turned out great! The buckwheat flower was a medium/dark gray so they came out looking like chocolate cookies but I made the recipe exactly as it was written and added about a tablespoon of vegetable oil. We used a cookie scoop, put them on parchment paper, and cooked them 10 minutes and they came out soft and delicious. My 8 year old and 14 year old both enjoyed these cookies. My brother has a gluten intolerance and I’ve been cutting it out of my diet so I wanted to try something different. These are a great sweet treat and would highly recommend. I wonder if you can switch out the white sugar for baking Splenda to cut down on the amount of sugar and still end up with the same consistency?
Hi Jessi, we’re so glad everyone enjoyed these cookies! Thank you for your kind feedback! We don’t typically bake with sugar substitutes to say for sure about the splenda. Sugar contributes to both flavor and texture/structure so changing the amount and adding a sugar substitute could change the outcome. If you decide to give it a try, we’d love to hear how it goes!
These came out amazing for me!! I used Anthony’s brand flour. Used chopped up salted dark chocolate chunks cause I ran out of chips.
We’re so glad you enjoyed the cookies, Hilary! Thank you for sharing your feedback with us. Good to know salted dark chocolate works well too!
The finished product ended up really tasty, but it was a very dry and crumbly dough using Bob’s Redmill buckwheat flour (paler flour than my other buckwheat flour from the bulk bins). I ended up adding another 2T of butter plus 5T of runny natural peanut butter to help it hold together. I flattened my dough balls but it was pretty dry so they didn’t spread at all. Super yummy though. I will try the Bob’s groats you linked to next time to see if it creates a better dough without needing to add additional ingredients. Thanks for an awesome base recipe and for linking your buckwheat source. I will make this one again soon with the whole groats! Yum! Even my picky toddler was all about these.
Hi Jen, we’re happy to hear you and your family enjoyed the recipe. We hope it’s even more of a hit next time with the groats! Thanks for taking the time to share with us.
I think you must be sourcing a different buckwheat flour. My flour is a medium grey color. My cookies came out almost black in color (not burnt) and super dry and dense. They didn’t look at all like yours as dough or finished cookie. The dough was so dry it wouldn’t hold together, so I added more butter but it was still dry. Please link to the buckwheat flour you’re using because I really want to make these work. I might try again but with only 1c total of my buckwheat to see if it turns out better and more cookie like. Thanks for the base recipe – I will try and make it work with my ingredients.
Hi Jennifer, we’re sorry you had that experience! We typically make our own buckwheat flour by grinding buckwheat groats into flour using a blender. They have the BEST texture and flavor! We hope this helps and your next bake turns out much better!
These are so delicious, my family can’t get enough of them! Super Yummy! Made them egg free using egg replacer and they are perfect!
We’re so glad to hear your family enjoyed them, Lee! Thanks for sharing!
Do you think coconut oil would work in place of butter?
My family loves these! Makes me happy to see young grandchildren ‘stealing’ these….they don’t know that buckwheat presents a healthier option to other typical children’s choices….
Refrigerate the dough overnight, roll into 12 big balls while still cold, to get a thicker, mounded cookie.