Buckwheat Chocolate Chip Cookies
Published
Buckwheat chocolate chip cookies are the perfect example of how gluten-free cookies can be just as chewy, rich, and satisfying as the classic version. Made with buckwheat flour, these cookies have a subtle nutty flavor, crisp edges, and soft centers that stay tender for days. They’re an easy homemade cookie that comes together with simple pantry ingredients and delivers big flavor with very little effort.
I really enjoy the flavor of buckwheat and wanted a gluten-free chocolate chip cookie that felt a little different from the usual blends and had more depth of flavor. Buckwheat flour has this warm, toasty, almost nutty taste that pairs perfectly with chocolate chips. It gives the cookies a chewy texture, which is exactly what I want in a cookie. Even though it’s called buckwheat, it’s actually not a grain at all and is naturally gluten-free, which makes it such a great option for baking. I love serving these in the afternoon with coffee or adding them to a cookie tray when I want something familiar but just a little unexpected, and every time I make them, I’m reminded how simple ingredients and a good chill time can completely change the texture of a cookie.
Gluten-Free Baking Tips
- Buckwheat absorbs more moisture. Buckwheat flour pulls in more liquid than wheat flour, so these cookies can dry out quickly if baked too long. I remove them from the oven as soon as the edges are set.
- Measure the buckwheat flour carefully. Too much buckwheat flour is the fastest way to end up with dry, crumbly cookies. I recommend spooning the flour into the measuring cup and leveling it off instead of scooping directly from the bag.
- Chilling the dough is critical. Chilling the dough is not optional here. That full hour in the fridge firms up the butter, hydrates the flour, and is what keeps the cookies from spreading too thin in the oven.
- Use light buckwheat flour. Use light buckwheat flour for this recipe. It has a gentle, nutty flavor that works beautifully with chocolate. Dark buckwheat flour is much stronger and can make the cookies taste overly earthy.
- The centers should still look soft. When you take the cookies out, the middles will look slightly soft. That’s exactly what you want for a chewy texture.
- Let them finish setting on the pan. Leave the cookies on the baking sheet for 5 minutes before moving them. The gentle carryover heat is what finishes the centers without overbaking.
Buckwheat Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, melted, for dairy-free, use Smart Balance Butter
- ½ cup granulated sugar
- ⅓ cup packed brown sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1½ cups light buckwheat flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ¾ cup semi-sweet chocolate chips
Instructions
- In a large bowl, mix butter, granulated sugar, and brown sugar until combined.
- Add eggs and vanilla extract to the butter mixture and mix until well combined.
- Add buckwheat flour, baking soda, baking powder, and salt, and mix until just combined.
- Fold in chocolate chips until evenly distributed. Cover bowl with plastic wrap and refrigerate dough for 60 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop dough into 12 portions and roll into balls. Place on prepared baking sheets 2 inches apart.
- Bake for 10–12 minutes, until edges are set, but centers still look slightly underdone. Cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Nuts, cranberries, or white chocolate work well: Add 1/2 cup chopped walnuts, pecans, or dried cranberries along with the chocolate chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Buckwheat Chocolate Chip Cookies Step by Step
Gather all the ingredients together.
Mix the butter and sugars: In a large mixing bowl, stir together ½ cup melted unsalted butter (113g), ½ cup granulated sugar (100g), and ⅓ cup packed brown sugar (67g) until the mixture looks glossy, smooth, and fully combined with no dry sugar pockets.
Add the egg and vanilla: Add 1 large egg and 2 tsp (10ml) pure vanilla extract, then whisk until the mixture thickens slightly and turns shiny.
Stir in the dry ingredients: Sprinkle in 1½ cups light buckwheat flour (170g), ½ tsp baking soda, ¼ tsp baking powder, and ½ tsp salt. Stir just until no streaks of flour remain. The dough will feel thicker than traditional cookie dough and slightly sticky.
Fold in the chocolate chips and chill: Fold in ¾ cup (125g) semi-sweet chocolate chips until evenly distributed throughout the dough. Cover the bowl tightly and refrigerate the dough for 60 minutes. After chilling, the dough should feel firmer and much less sticky.
Portion the dough: Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop the chilled dough into 12 equal portions, roll them into smooth balls, and place them 2 inches apart on the prepared baking sheets.
Bake until the edges are set: Bake for 10–12 minutes, until the edges look set and lightly golden while the centers still appear soft and slightly underdone.
Let the cookies set: Let the cookies rest on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely. Serve and enjoy!
Serving Suggestions
I love serving these buckwheat chocolate chip cookies with a hot cup of coffee or a shot of espresso, where that nutty flavor really stands out. They’re also perfect slightly warm with a cold glass of milk, or even crumbled over a scoop of almond milk ice cream for an easy dessert. Around the holidays, I like adding them to dessert trays alongside gluten-free sugar cookies and gluten-free brownies so there’s something a little different on the platter. They make a cozy afternoon snack with tea and are sturdy enough to tuck into lunchboxes for a sweet treat later in the day.
Storage Instructions
You can make the dough up to 48 hours ahead of time and keep it covered in the refrigerator before baking. I like to scoop the dough into balls first, then chill them so they’re ready to go straight onto the baking sheet when I’m ready to bake.
Once baked, store the cookies in an airtight container at room temperature for up to 5 days. If you want them to stay fresh a little longer, you can keep them in the fridge for up to 7 days.
These cookies also freeze really well. Just place the completely cooled cookies into a freezer-safe bag and freeze for up to 3 months. Let them thaw at room temperature before serving.
You can freeze the cookie dough, too. Arrange the dough balls on a baking sheet and freeze until solid, then transfer them to a freezer bag. When you’re ready to bake, put them straight into the oven from frozen and add 1 to 2 extra minutes to the bake time.
More Gluten-Free Chocolate Chip Cookie Recipes
- Almond Flour Chocolate Chip Cookies: These cookies use almond flour for a soft, rich texture and slightly sweet flavor that’s another great gluten-free alternative to traditional flour.
- Chickpea Chocolate Chip Cookies: Made with chickpeas instead of flour, these cookies are surprisingly tender and show just how versatile gluten-free baking can be.
- Coconut Flour Chocolate Chip Cookies: Coconut flour creates thick, cake-like cookies and highlights how different gluten-free flours change both texture and structure.
- Oat Flour Chocolate Chip Cookies: Oat flour gives these cookies a hearty, chewy bite and a mild flavor that’s perfect for classic gluten-free chocolate chip cookies.
