GF Chocolate Chip Buckwheat Cookies
What I love about GF Chocolate Chip Buckwheat Cookies
These GF Chocolate Chip Buckwheat Cookies are one of my latest kitchen experiments—and a definite success! I was recently gifted a bag of sprouted buckwheat flour and couldn’t resist playing around with it. I decided to try adding a bit to my go-to chocolate chip cookie recipe, and the results were so good. Honestly, it’s always a challenge to make a gluten-free, grain-free cookie that tastes like the classic version, but these come pretty darn close!
The cookies have a lovely nutty flavor thanks to the combination of buckwheat and almond flour, which I really enjoy. Almond flour serves as the base, while the buckwheat adds depth and texture. Fun fact: although it has “wheat” in the name, buckwheat isn’t a grain at all—it’s actually a seed and naturally gluten- and grain-free, just like almond flour.
Not only are these cookies incredibly satisfying for anyone avoiding grains or gluten, but they’re also super easy to make. Perfect for when you’re craving something sweet and comforting without compromising your dietary needs.
They keep well in an airtight container for 4–5 days, or even longer in the fridge—though, let’s be honest, they’re at their absolute best fresh out of the oven. I hope you enjoy them as much as I do!
Recipe Notes
A few things to keep in mind:
- Unsalted Butter – Unsalted butter is usually recommended for baking. Always make sure that it is at room temperature so that it becomes softened before mixing. If you are dairy-free, then you can substitute the butter for softened coconut oil.
- Sugar – I always use a mix of granulated sugar and brown sugar because it gives better flavour to the cookies. You can also use a sugar-free substitute that measures 1:1 to regular sugar, like xylitol.
- Almond Flour – You’ll want to look for almond flour and not almond meal. Almond flour is naturally gluten-free, grain-free and low-carb! You can find it at most grocery stores or online.
- Sprouted Buckwheat Flour – Your local health food store should have this. Or else, try ordering online. Buckwheat flour is naturally gluten-free and grain-free, despite having the word “wheat” in the name.
- Chocolate – You can use any kind of chocolate chips/chunks that you prefer whether they’re dairy-free, sugar-free, vegan etc. It’s whatever you prefer!
How to make them
Step 1: Mix the wet ingredients.
In a large mixing bowl, add the room temperature butter and beat with a hand mixer until creamy and smooth. Add the maple syrup and vanilla extract and beat again until combined.
Step 2: Add the egg.
Add the egg to the same bowl and beat again with the hand mixer until it is completely incorporated.
Step 3: Add the dry ingredients.
To the same bowl, add the almond flour, buckwheat flour, baking soda and salt and mix again until everything is combined.
Step 4: Add the chocolate.
Add the chocolate chips to the bowl and fold them in until fully mixed in.
Step 5: Scoop and bake.
Using a 2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet. Bake in the preheated oven for 10 minutes or until just browning on the edges.
FAQ
Yes! Even though the word “buckwheat” has “wheat” in it, it is naturally gluten- and grain-free. In fact, buckwheat is actually a seed.
I haven’t tested this, so I don’t recommend substituting with a gluten-free flour blend unless you know the exact conversion. The textures of gluten-free flours vary widely.
Store the cookies in an airtight container either at room temperature or in the fridge. They will last for 3-5 days at room temperature or up to 10 days in the fridge. Personally, I like to keep them in the fridge and then reheat in the microwave for 20 seconds until the chocolate is melty again. Delicious!
Yes! Simply swap softened coconut oil for unsalted butter and use vegan chocolate chips for a dairy-free version.
GF Chocolate Chip Buckwheat Cookies
Equipment
- 1 Baking Sheet
- 1 Medium-sized Mixing Bowl
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup real maple syrup
- 1 egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups almond flour
- 3/4 cup light buckwheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2/3 cup semi-sweet or dark chocolate chips
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl or stand mixer, beat the butter on high until light and fluffy. Add the maple syrup and vanilla and beat again until combined.
- Add the egg and mix until fully combined.
- To the same bowl, add the almond flour, buckwheat flour, baking soda and salt and mix until combined.
- Fold in the chocolate chips and then cover the dough and refrigerate while you preheat the oven.
- Preheat the oven to 350F.
- Using a 2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheet about 1" apart.
- Press additional chocolate chips and chunks into the tops of the cookies if desired. Then, bake them in the preheated oven for 10 minutes or until the tips are just barely golden.
- Smack the pan on the stove a couple times to let the cookies flatten and settle.
- Let them cool for 5-10 minutes on the baking sheet before removing them to a wire rack to cool completely.
- Enjoy warm with a glass of milk!
