When it comes to gluten-free baking, it’s not always easy to create a cookie that has the same taste and texture as a traditional cookie. That’s why buckwheat flour is a magical ingredient! Despite its name, buckwheat is not at all related to wheat and is a gluten-free seed. But, it reminds me of whole-wheat flour in the way that it bakes. Adding cocoa powder to the mix helps to hide any “healthy” flavor you might expect to find in buckwheat chocolate chip cookies, so all you’ll taste is a rich chocolate cookie. They are almost like a brownie, only they cook much faster.
Ingredients You’ll Need
This recipe calls for buckwheat flour, which you can make at home by simply grinding buckwheat groats in a high-speed blender. You can also buy it at the store for convenience! When shopping for buckwheat flour, look for a light-colored variety, rather than one with a blue-gray hue to it. Baked goods made with the latter tend to taste more bitter, with a stronger buckwheat flavor. I used Anthony’s organic buckwheat flour (affiliate link) when testing this recipe, which looks exactly like homemade buckwheat flour. I tend to use coconut sugar for baking, but brown sugar or any other granulated sugar will work similarly. If you need an egg-free or vegan recipe, you should be able to use a flax egg or powdered egg substitute, in this case. Coconut oil can be used in place of butter for a dairy-free recipe, too. Make sure the chocolate chunks you purchase are also dairy-free if needed.
How to Make the Best Buckwheat Cookies
In a large bowl, combine the softened butter and coconut sugar and stir well with a spatula. Next, add in the egg and vanilla extract and stir the mixture again. Add in the buckwheat flour, cocoa powder, baking soda, and salt, and stir until a thick cookie dough is formed. It might look slightly more sticky than traditional cookie dough, and that’s okay! Fold in the chocolate chips, then use a 1-ounce cookie scoop or tablespoon to drop the dough onto a large baking sheet lined with parchment paper. Bake the cookies in an oven preheated to 350ºF for 8 to 9 minutes. The shorter baking time will give you softer centers, and baking longer will make the cookies more crispy. Let the cookies cool on the pan for at least 10 minutes, then you can enjoy one warm or transfer to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 2 days at room temperature, but they will last for up to a week when stored in the fridge. (If you don’t eat them all by then!) Looking for more gluten-free cookies? Try Almond Flour Cookies, Chickpea Flour Cookies, or Oat Flour Cookies for more ideas. If you try this chocolate buckwheat cookies recipe, please leave a comment and star rating below letting me know how you like it.
