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.

buckwheat chocolate chip cookies on white plate with wood background


 

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.

Table of Contents

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.

buckwheat chocolate chip cookie with bite taken on brown parchment paper

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:

ingredients for buckwheat chocolate chip cookies laid on a counter top
  • 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

Butter and sugar in a glass bowl with a hand mixer over the top
  • 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.
Egg, butter, and sugar being mixed in a glass mixing bowl
  • Add the egg and vanilla and blend until creamy, about 2 minutes.
Dry and wet ingredients being mixed together in a glass bowl
  • Add the dry ingredients, including buckwheat flour, baking soda, and salt. Mix to thoroughly combine.
A spatula stirring in chocolate chips to the buckwheat cookie dough
  • 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

Can I use buckwheat flour instead of plain flour?

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!)

What is in buckwheat flour?

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.

What flavors go well with buckwheat?

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.
2 buckwheat chocolate chip cookies on white plate. one cookie with bite taken

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 cookies on white plate with wood background
4.97 from 27 votes

Buckwheat Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 13 minutes
Chilling time 3 hours
Total Time 23 minutes
Servings 12 cookies
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!

Video

Ingredients

  • 1 1/2 cups buckwheat flour or 1 1/2 cups buckwheat groats
  • 1 stick butter softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

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!

Notes

MAKE IT DAIRY-FREE: Use vegan butter such as Earth Balance in place of the butter.
It is important to chill the dough so the cookies don’t spread too much. I usually let mine sit for at least 3 hours or up to overnight. These cookies also turn out great made with Earth Balance Buttery Sticks instead of the butter to keep them totally dairy-free.

Nutrition

Calories: 223kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 222mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 270IU | Calcium: 24mg | Iron: 0.6mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    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.

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