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.
These cookies are made with buckwheat flour, making them gluten free and nut free. They are slightly crisp on the outside with a gooey interior and store perfectly in the freezer.
Why You'll Love these Buckwheat Cookies
- gluten free & nut free - made with buckwheat flour
- paleo friendly - made with simple, wholesome ingredients
- dairy free - no butter or milk
- easy to make - a one-bowl, no-chill cookie dough
Ingredients
The full recipe for these gluten free buckwheat cookies can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- egg - I've tried these cookies without real eggs and don't think they work well.
- palm shortening - I like using organic palm shortening, but butter will work instead
- coconut sugar - to keep these cookies refined sugar free and paleo. However, any granulated sugar will work.
- vanilla extract - for flavor.
- buckwheat flour - my favorite brand is Anthony's, which makes a light buckwheat flour.
- coconut flour - added for texture purposes. If you must, you can swap the coconut flour for more buckwheat flour.
- baking soda - for the cookies to spread.
- salt - enhances the flavors
- dark chocolate chips - l love Pascha chocolate
How to Make Buckwheat Cookies
- You'll need one mixing bowl for making the cookie dough and a baking sheet lined with parchment paper. Here's how to make these buckwheat cookies:
- First, preheat your oven to 350 degrees F. Line a baking sheet 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.
Storage
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.
FAQ
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.
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.
More Buckwheat Flour Recipes
Buckwheat Cookies (Gluten Free, Dairy Free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 9 cookies 1x
Description
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!
Ingredients
- 1 large egg
- ⅓ cup palm 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
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Combine egg, shortening, coconut sugar, 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.
Notes
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.
Katie
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!
Rebekah
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
Katie
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.
Lj
A flax seed meal “egg” can be substituted for any egg in cookie recipes. I do it often since there are family members allergic to eggs
1T flaxseed meal with 2.5 T water. Mix and let it harden up, a couple minutes. Serves as a perfect binder for baking!
Katie
Hi! I tested these cookies with a flax egg and they didn't turn out to my liking. For some recipes, flax eggs are great, for others they just don't cut it in my opinion.
Barb Clark
First time using buckwheat and coconut sugar. Very tasty. Will definitely make again, although I will leave the dough in the fridge longer so that the cookie doesn't spread as much.
Shirley
Make a flax egg--use I tablespoon ground flax seed to 3 tbls water and let set at least 10 minutes before adding.
Shirley
Brittani
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!
Katie
Those are quite the substitutions! I'm glad the cookies turned out and you enjoyed them. Thank you for leaving a comment 🙂
Filiz
What is the sub for shortening, can I use coconut oil instead.
Katie
Butter (regular or vegan) would work best.
kenny
can i use coconut oil instead of shortening?
Katie
Typically, coconut oil will make more of a crumbly texture for baked goods. You can probably use it for these cookies, but they may not hold together quite as well. I would go for butter or a vegan butter instead.
Jennie
Seriously addictive! I made them for our daughter’s birthday. She cannot eat eggs even in baked goods; therefore, I used Just Eggs plant based “eggs”. They are the perfect, soft cookie texture. Making another batch tomorrow!
Katie
I'm so glad you liked them and that the egg substitute worked 🙂
C. R. C
Why, specifically, should I not use shortening? Thank you!
Katie
I recommend a non-hydrogenated palm shortening (or butter if you tolerate dairy). If you mean shortening like Crisco, it's entirely because of the ingredient list. Crisco is made with: Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono And Diglycerides, TBHQ And Citric Acid (Antioxidants). Not healthy ingredients.
Becky Payne
I like using buckwheat. We regularly ate buckwheat pancakes growing up. I made these cookies last night and they’re delicious!
Katie
I'm so glad you liked them!
Maria
I have made this recipe 3 times. The first time it came out perfect and everyone loooved them! Unfortunately the next two times, the taste has been amazing but the dough is very runny; therefore they spread and thin out too much like pancakes in the oven. I am using a scale to measure, used butter all three times.. not sure what I am doing wrong. Should I maybe put the dough in the fridge for a bit before baking?
Katie
Hi! Perhaps it has to do with the room temperature? If you're using the same ingredients then I suspect that would be it. I would try chilling the dough in the fridge for 30 minutes before baking.
Jennifer
I would also like to substitute coconut oil for the shortening. Any advice? Thanks
Katie
Typically, coconut oil will make more of a crumbly texture for baked goods. You can probably use it for these cookies, but they may not hold together quite as well. I would go for butter or a vegan butter instead.