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.
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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!
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!
Hello. Insteadf butter can i use coconut oil? In that case how much? Thanks
Why is pre packaged buckwheat flour so dark?
Is there an egg replacement that would work in this recipe?
I think a flax egg would work really well in these cookies. Let me know if you try it!
How is it Vegan if you’re using an egg?
These are not vegan – they have a dairy-free option. Eggs are not dairy (it’s a common misconception). I give the dairy-free option for those with a dairy intolerance 🙂
I am new to buckwheat, having discovered it recently when my chiropractor took me off of gluten. I made these cookies for the first time this evening and oh my goodness, they are fantastic! I used buckwheat flour (1 1/4 cups) since my health food store does not carry raw groats. I baked them a bit longer, about 18 minutes, to get them crunchy (that’s the way I like them); but the next batch I will bake about 15 minutes to get a softer cookie the way my family likes them. 🙂 This recipe will make well over a dozen cookies; I have made 20 of them already and haven’t even used half the batter.
Thanks for posting this recipe!
I’m so glad you liked the cookies! Thanks for the comment 🙂 Good luck with the gluten-free diet!
I’m making these for my daughter who has Hashimotos and can’t have gluten. Thank you!
These are amazing! I actually discovered that I prefer to bake the dough immediately, because the cookies tend to be tall anyway, and they got a little too caky for my personal tastes when the dough was chilled.
One improvement (at least in my opinion) I accidentally discovered is to replace half the vanilla with Bacardi rum. It really compliments the buckwheat well and balances the flavor amazingly. I discovered this one day when I was almost out of vanilla…improvisation is the mother of delicious things! 😉
Just curious…why pure buckwheat flour instead of your grain-free flour blend? Do you just find it tastes better?
Hey! Amazing recipe!, i want to do these but in my house theres only organic unrefined sugar, not sure how its called in english. Moscovado sugar maybe? Well, anyway, i would like to know if it is possible to replace all the sugars in the recipe for this or others like honey or molasses. Thank u!
These cookies would be great with coconut sugar! I hope that helps.
I use coconut sugar and come out absolutely delicious
We’re making these tomorrow for sure! Love your cute video too!!
I love using buckwheat!
They look just like the original CCC–wow!
Oh my word, Erin! These cookies look absolutely amazing. Totally pinning and making this weekend. 😀
Thank you! I hope you like them!
If I have raw white buckwheat flour to use (instead of grinding my own from
1 1/4 c buckwheat groats), how much buckwheat flour for this recipe? Is it still same amt as groats…1 1/4 c buckwheat flour?
Hi Shirley! I would try adding 1 1/4 cups + 2 tablespoons buckwheat flour. I think that should work great. Let me know if you try them!
Ah this look soooo good!! Question, are these cookies soft and chewy or more crisp? I definitely am more of a soft cookie person! 🙂 also, how many cookies does this make?? Thanks so much Erin! Your recipes are amazing!
Hi Anna! I would say these cookies are soft on the outside and crisp on the edges. They are more a chewy cookie! Let me know if you try them! 🙂