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!
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!
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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.