What to Know About Buckwheat Flour
Despite its name, buckwheat is not related to wheat. It’s a gluten-free seed and is one of my favorite gluten-free flour options because it doesn’t need other binders, like cornstarch or arrowroot. Buckwheat flour comes in two different varieties: light and dark. The dark flour (sometimes it even looks a little gray or blue) is ground with the hull, so it tastes more bitter. The light flour is made with hulled buckwheat, also called buckwheat groats, so it has a mild flavor that is more similar to white flour. I tested this recipe with light-colored flour, so keep that in mind when making this recipe. The dark flour will create dark cookies that almost look like they have a chocolate base. Check out my Chocolate Buckwheat Cookies if you would prefer a cookie made with cocoa powder, too.
Ingredients You’ll Need
This recipe is made with shredded coconut and pecans to give these cookies a thicker consistency. If you leave these out, the cookies will turn out flat after they are baked. (Don’t worry, my kids still think they are delicious that way, too!) As written, it’s hard to tell that there is coconut in these, since you’re not using the sweetened, chewy coconut that traditional recipes call for. But, this addition does make the texture better, so be sure to try it! Or, feel free to experiment with other add-ins if you’d like to. (Almond flour could also work if you’re not a fan of coconut.)
How to Make the Best Buckwheat Cookies
Preheat your oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the softened butter and coconut sugar. Stir well, then add in the egg and vanilla extract and stir again. Next, add the dry ingredients like buckwheat flour, baking soda, and salt. Stir until the mixture looks uniform, then fold in the shredded coconut, chopped pecans, and chocolate chips. Use a tablespoon or 1-ounce cookie scoop to scoop the cookie dough onto the prepared pan. Leave about 2 inches of space between each mound, because the cookies will spread as they bake. (If you leave out the coconut and pecans, they will flatten out and spread even more!) Bake at 350ºF for about 10 minutes or until the cookies have spread slightly and the tops look dry. Let the cookies cool on the pan for at least 15 minutes so they can firm up even more, then you can transfer them to a wire rack to finish cooling, if you like. Serve these cookies slightly warm or at room temperature. If you have leftovers, store them in an airtight container in the fridge for up to a week. Looking for more buckwheat recipes? Try Buckwheat waffles, Buckwheat Banana Bread, Pumpkin Bread, Banana Muffins, or vegan buckwheat banana pancakes. If you try these buckwheat chocolate chip cookies, please leave a comment and star rating below letting me know how you like them.
