I never thought I would have such a hard time deciding on how I wanted to make Chocolate Buckwheat Cookies. I had so many different ideas with all off the gluten-free flour options but wanted to keep the recipe really simple and try to just use one flour. Well after many many different attempts and several major fails I finally settled on buckwheat flour.
Ingredients for Chocolate Buckwheat Cookies
Nothing really quite beats having real butter in a chocolate cookie because it adds this whole extra layer of flavor. You want to use unsalted butter in this recipe so you can control the amount that goes in to the batter. Just bring the butter to room temperature so you can beat it with the sugar.
Nut butters can really be a great addition to gluten-free baking because it not only add flavor and texture but also provides extra structure that is sometimes lacking. You want to use a creamy and unsalted almond butter. Be sure to stir it well before adding it to the batter. You don’t want a lot of excess oils in your chocolate cookies.
Gives these chocolate buckwheat cookies sweetness and also texture. Originally, I created these cookies with coconut sugar but recently tried using just organic cane sugar and found that both worked. Obviously, they lend a little bit different flavors but I find it to be a suitable substitution.
Can’t have a chocolate cookie without cocoa powder! I almost always prefer using a natural cocoa powder vs. dutch processed because I like the rich flavor and acidity. Although I absolutely love raw cacao powder and use it on probably a daily basis I don’t really love to bake with it because it is also a little bit more mellow. THIS is one of my favorite cocoa powders to bake with.
Often gets lumped in to the whole grain category but it is actually a fruit! A relative of the rhubarb family. Buckwheat already has a very floral and nutty flavor that pairs really well with chocolate. I love the flavor and texture it brings to these cookies. In my opinion, buckwheat is a very underrated gluten-free flour. It can bring a lot to the table in terms of flavor.
How to Make Chocolate Buckwheat Cookies
Start by grabbing a large bowl or mixing bowl and add the room temperature butter and sugar and cream until mixture is fluffy. This should take a couple minutes.
Next you want to add the almond butter and mix until combined. Then add the vanilla, egg + egg yolk.
Whisk together all the dry ingredients and then add it to the buckwheat cookie batter and mix until just combined. Add the chocolate chips and walnuts.
This is where I prefer to use a cookie scoop so you can get a consistent cookie. Scoop out the chocolate buckwheat dough and place it on a baking sheet and slightly flatten the tops. Bake for 10-12 minutes.
FAQS and Tips for Making Chocolate Buckwheat Cookies
Where do I buy buckwheat flour?
You can find buckwheat flour at most grocery or health food stores but it also available online.
Can I make my own buckwheat flour?
I have had really good success with grinding my own buckwheat flour. You can place buckwheat groats in a high speed blender and blend until you have a fine powder. The flavor and color differ from the flour you would buy in the store. It will be a bit more mild which I think is a great change.
Is buckwheat flour gluten-free?
Yes, but the name is quite deceiving. Buckwheat is actually not even a grain even though it is often lumped in to the category. It is actually a fruit that is closely related to the rhubarb plant.
Do I need a kitchen scale to make this recipe?
No, you don’t need a kitchen scale in order to make this recipe. If you have one I highly recommend using one because it is a more accurate way of baking. THIS is one of my favorite kitchen scales.
Need more Buckwheat Flour recipes? Check these out!
Chocolate Chip Buckwheat Pancakes
Buckwheat Waffles with Caramelized PeachesPrint
Chocolate Buckwheat Cookies
- Prep Time: 10
- Cook Time: 10
- Total Time: 60
- Yield: 24 1x
- Diet: Gluten Free
Decadent chocolate buckwheat cookies made with only one gluten-free flour. Rich, fudgy and delicious.
- 1/2 cup room temperature unsalted butter – 113g (see notes)
- 1 cup cane sugar or coconut sugar – 205g
- 1/2 cup creamy almond butter – 140g
- 1 tsp vanilla
- 1 egg + 1 egg yolk
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup cocoa powder – 50g
- 1/2 cup buckwheat flour – 75g
- 1 cup chocolate chips
- 1/2 cup chopped walnuts (optional)
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Add the butter and sugar to a large bowl and mix with a hand or stand mixer until mixture is light and fluffy. Approximately 1-2 minutes.
- Add the almond butter and mix until just combined.
- Add the vanilla, egg, egg yolk and mix until everything is thoroughly combined.
- Next add the baking soda, salt, cocoa powder and buckwheat flour and mix until everything is just incorporated.
- Add the chocolate chips and walnuts and mix.
- Use an ice cream scoop to place the cookie dough on to the baking sheet (about 2 Tbsp) and slightly flatten the top of the cookie. Space the cookies 2-3 inches apart.
- Bake for 10-12 minutes or until edges are slightly browned. Move to a cooling rack and repeat until the dough is gone.
- You can substitute palm shortening for the butter if you need a dairy-free option.
Keywords: gluten-free chocolate cookie, chocolate buckwheat cookie, buckwheat cookies, double chocolate chip, how to make buckwheat cookies
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Anna and I just made these. They are really yummy. Our batter was soft. Maybe our butter was too soft. I baked them for 14 minutes. I’m sensitive to salt so I will probably decrease the salt next time. Jeff liked the salt. Thanks Jessi!
Jessi's Kitchen says
So glad you enjoyed it! 🙂