These healthy buckwheat cookies have a moist, gooey center that's loaded with dark chocolate chips. They're made with buckwheat flour and completely gluten free, dairy free and paleo friendly.
It's been too long since I've introduced a new chocolate chip cookie recipe to the blog. So, here we go with these delicious chocolate chip buckwheat cookies!
My entire family agreed with me - this is a recipe worth keeping. And making every few months because they're super simple and extremely delicious.
Here's what you need to know about this easy buckwheat flour recipe:
- paleo friendly
- gluten free & grain free: made with buckwheat flour
- dairy free
- lower in sugar than your average cookie
- nut free
- easy to make
These cookies are chewy, moist and tender and store well in the freezer. Which, is great if you want to make a couple batches and freeze them to have on hand for emergencies 😉
These buckwheat flour cookies require less than 10 ingredients. Here's a list of what you'll need to make this recipe:
- non-hydrogenated shortening (I like Nutiva Shortening)
- coconut sugar (or any granulated sugar)
- buckwheat flour (my favorite brand is Anthony's)
- coconut flour (for texture purposes)
- baking soda
- dark chocolate chips (l love Pascha chocolate)
For best results, use the ingredients listed. That being said, I can make a few substitution recommendations...
Any brand of butter or vegan butter should work as a replacement for the shortening. (Be sure to use room temperature.) Please, please do not use Crisco or a hydrogenated shortening.
Coconut flour is added to this recipe for texture purposes. I recommend keeping it, but if you do not have any on hand or have a coconut allergy, then just replace it with more buckwheat flour.
An egg substitute is not recommended. I tried making these vegan many times and didn't like the results.
How to Make Buckwheat Cookies
This buckwheat cookies recipe is made like any other chocolate chip cookie.
First, preheat your oven to 350 degrees F. Line a baking pan with parchment paper and set aside.
In a medium-sized mixing bowl, combine egg, shortening, coconut sugar and vanilla with a fork (or stand mixer).
Next, mix in the buckwheat flour, coconut flour, baking soda and salt.
Then, fold the chocolate chips into the batter.
Using a large cookie scoop (2 tablespoons dough per cookie), scoop the dough onto the lined baking sheet.
Next, place the cookies in the oven and bake at 350 degrees for 10 - 11 minutes. The cookies are best slightly under-baked.
After baking, remove the cookies from the oven and let them cool on the baking sheet to room temperature.
I prefer these cookies stored in the freezer. However, you may keep them in the fridge or at room temperature for a couple days.
Place the cookies in an air-tight container or baggie. Keep for 2-3 days at room temperature, up to a week in the fridge or up to a month in the freezer.
Frequently Asked Questions
Does buckwheat flour have gluten?
No! Despite it's name, buckwheat flour is gluten free. Buckwheat is actually a fruit seed, not a grain. It is gluten free and paleo friendly.
What does buckwheat flour do in baking?
Buckwheat flour has a distinct taste and texture. It has an earthy, slightly bitter flavor, but that flavor can be masked depending on the other ingredients you combine it with.
I find buckwheat flour similar to cassava flour in terms of texture (not taste). Buckwheat can produce gummy baked goods if used as the sole flour. To solve this issue, I often combine it with coconut flour.
What is buckwheat best used for?
I love using buckwheat flour for making muffins, pancakes and bread. It can also be used in savory recipes like soups or savory crepes.
More Buckwheat Flour RecipesPrint
Buckwheat Cookies (Gluten Free, Dairy Free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 9 cookies 1x
These healthy buckwheat cookies are gluten free, dairy free and loaded with dark chocolate chips. They're heathier than your average cookie, but just as delicious!
- 1 egg
- ⅓ cup non-hydrogenated shortening (62g), room temperature
- ⅓ cup coconut sugar
- 1 tsp vanilla extract
- ½ cup buckwheat flour (80g)
- 1 Tbsp coconut flour*
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ - ½ cup dark chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Combine egg, shortening, sugar, butter and vanilla (I used a fork, but a stand mixer would work well too).
- Mix in buckwheat flour, coconut flour, baking soda and salt.
- Fold in dark chocolate chips.
- Scoop cookie dough onto lined baking sheet (2 Tbsp per cookie).
- Place cookies in the oven and bake at 350 degrees F for 10-11 minutes.
- Remove from oven and cool on baking sheet to room temperature.
Cookies are best taken out of the oven slightly under-baked
*Recommended for texture purposes, however you may swap it with more buckwheat flour if necessary.
Keywords: buckwheat cookies, chocolate chip buckwheat cookies, buckwheat flour recipes, paleo cookie recipe, gluten free chocolate chip cookies, buckwheat flour dessert, grain free recipes
My family and I love these gluten free buckwheat cookies! They're just as good as a classic chocolate chip cookie. Hope you all enjoy the recipe!
HI... this recipe is darn near perfect for our allergies. I just need to get rid of the 1 little egg. What do you suggest? Thanks
Hi! I tested these cookies without an actual egg and it just didn't work that well. The texture was off. Not sure what all your allergies are, but I do have some cookie recipes that are nut free, gluten free and egg free: tigernut flour chocolate chip cookies, Homemade Tagalong Cookies, chocolate chip tahini cookies, tigernut flour sugar cookies.
Yum! These turned out pretty darn good. Buckwheat flour is brand new to me so I was hesitant. I had to switch out a few things due to allergies and they still turned out! I used butter (didn't have shortening), 1/4 C honey instead of sugar, arrowroot starch/flour as egg replacement (1TBS arrowroot, 1 TBS oil, 1TBS water), the extra TBS of buckwheat flour (instead of coconut flour). At this point the dough seemed too... Moist? And thin? I did not think it would make a cookie. So I added 2 TBS of psyllium husk powder to thicken it. I guess it worked. Baked for 11 minutes and voila! I had cookies. Thanks for the recipe!
Those are quite the substitutions! I'm glad the cookies turned out and you enjoyed them. Thank you for leaving a comment 🙂