Buttery Buckwheat Chocolate Chip Cookies

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Easy to make yet so addictive, these Buckwheat Chocolate Chip Cookies are deliciously buttery, filled with dark chocolate chips, and infused with warm spices giving buckwheat flour immense depth of flavor.

Crispy-edged and soft-centered, they might become your new favorite healthy gluten-free cookies.

A basket filled with buttery buckwheat cookies, next to a cup of milk and some cookies spread out on the table.

Come fall, I become a bit obsessed with baking, and these delicious buckwheat cookies are a new favorite.

It's a great recipe to add to your dessert recipe box, especially if you love a crumbly, chocolatey tea companion that's a healthy bake with no grand instructions.

And just like my Mascarpone Cookies or Flourless Peanut Butter Brownie Cookies, they are deliciously chocolatey and gluten-free.

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Why You'll Love These Buckwheat Flour Cookies
Ingredients
How To Make Them
Helpful Baking Tips
Recipe FAQs
More Gluten-Free Cookies You Might Like
📖 Recipe

Why You'll Love These Buckwheat Flour Cookies

Lovely flavors: They're infused with warming cardamom, cinnamon, ginger spices, and dark chocolate.
Easy & Quick: It's a great chocolate-filled gluten-free baked good for weekdays that doesn't turn your kitchen upside down.
Lovely texture: They're buttery, soft, a bit crunchy on the outside, and since they're made with buckwheat flour, they have a unique, almost shortbread texture.
Healthier: They are also gluten-free and grain-free, not loaded with sugar, and thus a much healthier option than your classic chocolate chip cookie.

Let's bake cookies.

Ingredients

See the recipe card for full information on ingredients and quantities.

Here's what you need to bake these warm buckwheat chocolate chip cookies:

Ingredients needed to make buckwheat chocolate chip cookies.

Buckwheat flour: Either buy a bag of buckwheat flour or grind your own buckwheat groats into a flour mixture. Any extras can be used to make this cast-iron skillet pancake with buckwheat flour.
Chocolate chips: Go for dark brown instead of bittersweet chocolate. Your favorite chocolate chunks are a great alternative, or hand-chop your favorite chocolate bars.
Melted butter: It creates a lovely texture and amazing flavors.
Egg: Use a large egg.
Sweetener: Brown rice syrup (my favorite) adds a subtle sweetness, but maple syrup works just as well. It adds a sweeter taste, but the deep maple flavor has its perks—you might even prefer it.
Spices: Cardamom, cinnamon, and ginger all nicely balance the more robust flavor of buckwheat flour.
Vanilla extract: You only need a tad to enhance the flavors.
Baking powder: Acts as a leavening agent.

How To Make Them

See the full recipe with measurements in the recipe card.

Let's quickly go over the recipe steps, and you'll see how easy it is to make this new chocolate chip cookie recipe.

A series of steps showing how to make buckwheat cookies with chocolate chips.

Step One (Picture 1 above) - In a small bowl or the bowl of a stand mixer, combine all the wet ingredients.

Step Two (Picture 2 above) - In a separate medium bowl, combine the flour with the spices and baking powder. Then, stir the chocolate chips into the dry ingredients.

Step Three (Picture 3 above) - Add the dry mixture to the wet mixture, then stir until everything is well combined.

Step Four (Picture 4 above) - Use a cookie scoop to drop portions of dough into 15 equal pieces onto a lined baking sheet. Bake until lightly browned and firm at the top. Let the cookies cool on the sheet pan before serving.

A basket filled with chocolate chip cookies made with buckwheat flour.

You will savor the burst of warm flavors of these buckwheat chocolate chip cookies. Now, dunk that buttery cookie into your hot or Cold Brew Coffee and enjoy.

Helpful Baking Tips

Chocolate: if you like yours to be puddled with chocolate, then go for it and add more chocolate chips than the recipe recommends.
Cookie size: You can get 15 to 17 cookies from a batch if you make them spoon-full-sized. Or make 9 stupendously oversized buckwheat chocolate chip cookies. From experience, you won't hear anyone complain, just fewer cookies to go around.
Cool down the buckwheat cookies: It's a very important step. You gotta cool them down because otherwise, none of the warm, spiced flavors come through when you bite into that irresistible but still warm, crumbly treat. It's like all the flavors still have to set in, and, trust me, it's worth the extra 10 minutes of wait.
Equipment: You don't need any fancy equipment or an electric mixer. I usually mix everything together by hand with a whisk, a wooden spoon, and a bowl.

Recipe FAQs

How do you store buckwheat chocolate chip cookies?

Store in a brown bag or tin cookie box for a few days, or store them in an airtight container at room temperature for up to 5 days.

How do you pick the type of buckwheat flour?

You have light buckwheat flour, which is essentially ground from hulled buckwheat seeds, and regular or dark buckwheat flour, which is ground from unhulled seeds and thus has more fiber.

Light buckwheat flour is perfect for baking and creates that lovely crumbly texture in these chocolate chip cookies. However, I have used a combination of light and dark or only dark buckwheat flour before, which also works fine.

Just know that the latter gives a darker-colored cookie and perhaps a slightly more earthy buckwheat taste.

Why should I let the cookies cool on the sheet?

They will otherwise fall apart if you try to move them to a cooling rack.

Also, they're still baking in their own heat and developing their flavors once out of the oven.

What is buckwheat?

Buckwheat is not a grain or grass like wheat.

Instead, it's considered a "pseudocereal," a gluten-free fruit seed related to rhubarb that you can enjoy as a cereal or ground into flour.