These chocolate buckwheat cookies are made with buckwheat flour and sweetened with coconut sugar. They are chewy on the inside with a crip exterior and chunks of chocolate in every bite. This buckwheat cookie recipe is gluten free, dairy free and paleo friendly.
My chocolate chip buckwheat cookies have always been a huge hit, but I wanted to make a cookie with buckwheat flour and even more chocolate. Hence these chocolate buckwheat cookies 😉
These cookies are thick and chewy with a crisp exterior and they have bits of chocolate in every bite - everything you could want in a chocolate cookie.
They're made with buckwheat flour and cocoa powder, sweetened with coconut sugar and loaded with mini dark chocolate chips. Even my oldest son (who typically doesn't like baked goods with buckwheat flour) loved these cookies.
Why You'll Love these Chocolate Buckwheat Cookies
- gluten free and paleo friendly - made with buckwheat flour and cocoa powder, as well as other simple, minimally processed ingredients.
- refined sugar free - sweetened with organic coconut sugar
- easy to make - a one bowl cookie dough that doesn't require any chilling and bakes in minutes.
- great texture - chewy on the inside and crisp on the outside
Ingredients
The full recipe for these double chocolate buckwheat cookies can be found in the recipe card below, but here's a list of the ingredients you'll need:
- unsweetened almond butter - I used a dry roasted almond butter that just contains almonds. Any brand will work, but I recommend one with a drippy/runny texture.
- palm shortening - this is a paleo and dairy free alternative to butter. However, if you can consume dairy, then feel free to swap the shortening for butter.
- large egg - needed to bind the ingredients. I have not tested an egg replacement.
- coconut sugar - to sweeten the cookies
- vanilla extract - for flavor
- buckwheat flour - since these are buckwheat cookies. I like Anthony's organic buckwheat flour best.
- cocoa powder - I used a Dutch processed cocoa powder, but any will work.
- baking soda - helps the cookies slightly spread
- salt - enhances the flavors.
- miniature dark chocolate chips - I used mini chips, but you can use regular sized or even chop up a dark chocolate bar.
How to Make Chocolate Buckwheat Cookies
To make these gluten free buckwheat cookies, the tools you'll need include: a large mixing bowl, fork, spatula, cookie scoop and baking sheet lined with parchment paper.
- First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the wet cookie ingredients. Mix with a fork until well combined.
- Mix in the dry ingredients. Then fold the chocolate chips into the batter.
- Use a small cookie scoop to scoop the cookie dough onto your lined baking sheet. Each cookie should be one rounded scoop (aka one rounded Tablespoon). The cookies don't spread much, so you only need about an inch between each cookie.
- Place the cookies in your preheated oven and bake at 350 degrees for 12 minutes.
- After baking, let the cookies cool on the baking sheet for at least 10 minutes, then transfer them to a wire cooling rack.
Tips and Tricks
- Use a drippy almond butter. This recipe works best with an unsweetened almond butter made with just dry roasted almonds. The almond butter should have a drippy/runny texture.
- Bake cookies on a lined baking sheet. Line your baking sheet with either parchment paper or a silicone baking mat to easily remove the cookies.
- Let the cookies cool on the baking sheet. The cookies continue baking while cooling on the baking sheet. Let them rest for at least 10 minutes after you take them out of the oven.
- Top with flaked sea salt. For a little extra flavor and crunch, top the cookies with a pinch of sea salt after they've baked.
Storage
These chocolate buckwheat cookies should be stored in an airtight container or bag. They can be kept at room temperature for up to 3 days, in the fridge up to 10 days, or in the freezer up to 2 months.
FAQ
While some people don't consider buckwheat to be paleo, I do since it's gluten free and grain free. It's a seed that is collected from a flowering plant, closely related to rhubarb.
Some people with severe digestive issues cannot tolerate buckwheat, whereas some have no problems with it. So, listen to your body and do what's best for you 🙂
Butter will work as a substitution for palm shortening.
More Recipes Using Buckwheat Flour
Looking for other recipes like this? Try these:
Chocolate Buckwheat Cookies (Gluten Free, Paleo)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: about 14 cookies 1x
Description
These healthy chocolate buckwheat cookies have a chewy center and crisp outer texture. They're made with buckwheat flour, cocoa powder, sweetened with coconut sugar and loaded with chunks of dark chocolate.
Ingredients
- ⅓ cup almond butter (just dry roasted almonds)
- ¼ cup palm shortening (may sub with butter)
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup coconut sugar
- ⅓ cup buckwheat flour (48g)
- ¼ cup cocoa powder (25g)
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup miniature dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the almond butter, palm shortening, egg, vanilla and coconut sugar. Mix with a fork until well combined.
- Mix in the buckwheat flour, cocoa powder, baking soda and salt. Then fold the chocolate chips into the batter.
- Use a small cookie scoop to scoop the cookie dough onto your lined baking sheet. Each cookie should be one rounded scoop (aka one rounded Tablespoon). The cookies don't spread much, so you only need about an inch between each cookie.
- Place the cookies in your preheated oven and bake at 350 degrees for 12 minutes.
- After baking, let the cookies cool on the baking sheet for at least 10 minutes, then transfer them to a wire cooling rack.
Katie
My family and I love these chocolate buckwheat cookies! Enjoy!