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.
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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!
Hi
Any idea what the carb count is for this recipe? Thanks
The nutrition information listed is for 1/12th of the recipe. I hope this helps!
Hi, what is a stick of butter in grams please? Thanks
1 stick of butter is 8 tablespoons or 113g. I hope this helps!
Hi i heard using coconut sugar makes the cookies too dry , but that’s the sugar i have on hand. I have a big family so i had to make more cookies too. I swapped the brown sugar for coconut sugar. I omitted white sugar completely. However I added a tablespoon of honey since it is a humectifier (less dry). my honey is the creamy type, so rather a heaping tbsp got in. I used three eggs instead of one but also used 2 whole cups of buckwheat flour. my butter was maybe more than a stick’s worth, i am in europe so the stick of butter is humongous compared to american sticks. I’d say 150 g of butter got in . I really halved the choco chips because i don’t want the kids to get cavities and a half cup seemed excessive anyway. i think the ratio was perfect for my taste. i did sneak in some walnut bits in five of the cookies, i kinda like the result both ways.
My muffins needed 1 min less in the oven
but other than that they were delicious. my baby scarfed them down. They definately needed milk or tea on the side to prevent suffocation as usual with gluen free cakes
They weren’t too dry and crumbly. Bready, yes. i thought the cookies can fare well as a cake. the vanilla taste was so lovely. i thank my mother for sending normal vanilla extract from the USA. here in france they do not get it – the company here mixes vanilla extract in corn syrup, which really gets on my nerves.
i hope this experience might be helpful to someone else who wants to reduce white sugar intake.
What is a stick of butter in grammes please.
girl… these were so damn good omg
i used some online converter for cups to grams (I prefer using weight as opposed to volume as it’s generally more accurate lol [mainly with larger volumes of ingredients; things less than a tbsp are normally okay ;)])
also i swapped a normal egg to a chia egg (1 tbsp ground chia, 3 tbsp water, leave for 5 mins, kapow! a chia egg)
even the cookie dough was so good 😀
they were soft on the inside and crisp on the outside just how i like it! i have had way too many haha but they are so yum!
don’t normally comment on recipes but i couldn’t not on this one!
tysm for the recipe i will be making them again
I just made this recipe using Buckwheat flour instead of the grouts. The cookies came out really dry & crumbly. What could have gone wrong? I’m wondering if using 1 1/4 buckwheat flour instead of the grouts is too much flour. I even reduced the sugars to 1 1/8 c coconut sugar instead. I would appreciate any feedback you may have. This was my first time baking with this kind of flour & am really excited to use it for all my baking needs.
Sorry the recipe didn’t work out for you – My guess would be the coconut sugar. Regular sugar has very different results than coconut sugar!
Great recipe. Your directions were clear and well written. I live in NYC and thought my Whole Foods or Dean & Deluca might have the Red Mill Buckwheat Grouts but between Whole Foods not selling it anymore and Dean & Deluca having closed their doors during COVID, I ended up using Eden’s Buckwheat. Cookies came out crispy on the outside and soft on the inside!
These are amazing! I am newly gluten, dairy, and corn free, so I substitute Crisco for the butter and add a drop of Wilton’s artificial butter flavour. I break up a Green & Black 70% dark chocolate bar for the chips. These come the closest to the Toll House recipe I have always used and was very sad to have to give up. I have been searching for a new CC Cookie recipe to love and have finally found it! I can’t thank you enough!!
Really delicious! I sprinkled a pinch of flake sea salt on top before baking because I like the sweet and salty.
I made these yesterday and am really enjoying them. Great recipe!
If you already have buckwheat flour, not the groats, how much buckwheat flour would you use in this recipe?
Can I just substitute buckwheat flour? How much?
I am dairy free , can I use vegan butter instead for this recipe?
Yes that will work great!
These have the best texture that I could imagine for a chocolate chip cookie! Perfectly crisp on the outside, yet chewy on the inside. I baked mine for 15 minutes and I am so happy with them. I used buckwheat flour (1 1/4 cup + 2 tbsp) and it worked just as well as the groats would have, although mine are more grey than white because of this. Love them though, thanks for the great recipe!
Great! I’m so glad you liked this recipe!
Can we actually substitute sugar for coconut sugar or maple syrup?
Could this recipe be made completely vegan by using coconut oil, instead of butter and a “flax egg,” instead of the egg (and of course, making sure that the chips are vegan as well)? Also, will your blender technique work with a regular household blender without needing a Vitamix? Thanks.