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Chocolate Buckwheat Cookies

  • Author: Jessi Heggan
  • 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)


  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. 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.
  3. Add the almond butter and mix until just combined.
  4. Add the vanilla, egg, egg yolk and mix until everything is thoroughly combined.
  5. Next add the baking soda, salt, cocoa powder and buckwheat flour and mix until everything is just incorporated.
  6. Add the chocolate chips and walnuts and mix.
  7. 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.
  8. 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.

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