Buckwheat Chocolate Chip Cookies! 1 bowl. 1 flour. Easy and beyond delicious!
You also might like these buckwheat pancakes or this collection of buckwheat recipes.
Sometimes you need a warm, gooey chocolate chip cookie.
And sometimes (all the time for me…) you need that cookie to be gluten-free!
And you don’t want that cookie to wipe out your kitchen with flour and dishes.
Not to mention your grocery budget tracking down a ton of weird ingredients.
These cookies are the cookies you need! 1 bowl. 1 flour. And beyond delicious.
These buckwheat chocolate chip cookies are perfect to make on Friday night to munch on while catching up on your favorite shows. Or the perfect thing to make while your kids’ friends are over and you want to make a treat. Or when it’s Sunday night and making cookies is the perfect way to bite the weekend-ending-blues. There are so many times in life that call for delicious chocolate chip cookies and this recipe won’t let you down!
These cookies only require one ingredient for the flour – buckwheat groats ground into flour in the blender. I put together my first ever cooking video to show you how easy it is. Don’t forget to subscribe to my channel on You Tube for more videos!
Buckwheat is a hearty pseudo-grain that sounds like it would be related to wheat, but is actually totally gluten-free. I love buckwheat in so many gluten-free recipes (here. here. here.).
Buckwheat gives these cookies the fantastic texture and flavor. They hold together perfectly and strangely remind me of the flavor/texture of cookies from Subway sandwich back in the day? See for yourself!
These Gluten-Free New York Times Chocolate Chip Cookies from Gluten-Free on Shoestring also look delicious!
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Gluten-Free Buckwheat Chocolate Chip Cookies
Ingredients
- 1 ¼ cups raw buckwheat groats
- 1 stick butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions
- 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!
krista says
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
Sabrinia says
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.
Erin Collins says
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!
Aaron says
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!
Bethany says
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!!
Olivia says
Really delicious! I sprinkled a pinch of flake sea salt on top before baking because I like the sweet and salty.
Linda says
I made these yesterday and am really enjoying them. Great recipe!
Kristen says
If you already have buckwheat flour, not the groats, how much buckwheat flour would you use in this recipe?
Lynn says
Can I just substitute buckwheat flour? How much?
esther says
I am dairy free , can I use vegan butter instead for this recipe?
Erin Collins says
Yes that will work great!
Bakingsam says
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!
Erin Collins says
Great! I’m so glad you liked this recipe!
Aty says
Can we actually substitute sugar for coconut sugar or maple syrup?
Mpishi says
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.