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.
We have a new buckwheat cookie in the house, and for the moment, I'm a bit obsessed with baking these.
And not just because they're infused with warming cardamom, cinnamon, ginger spices, and dark chocolate, they also so easily come together.
It's a great chocolate-filled baked good for weekdays that doesn't turn your kitchen upside down.
Add this to your cookie recipe box if you love a crumbly, chocolatey tea companion that's a healthy bake with no grand instructions, AND it'll end up quickly on your table when the soul calls for some small indulgence.
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Why you will love these buckwheat cookies
They are, of course, not your traditional "chocolate chip" cookies. But that's what we're going for.
- These cookies are gluten-free and grain-free.
- They are made with buckwheat flour which gives these buckwheat cookies its unique and almost shortbread texture.
- They're not loaded with sugar. Instead, they have just enough sweetness to satisfy your sweet cravings.
- They're BUTTERY, soft, and a bit crunchy on the outside—a lovely texture.
- Are super easy to bake and a bit addictive.
- Yes, all that, and they are still on the healthier side with lovely flavors—the warm spices will shine when paired with chocolate bites.
Let's bake.
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.
Ingredients, notes & substitutions
A few baking tips and notes
- CHOCOLATE: if you like yours to be puddled with chocolate, then go for it. I prefer scattered little chocolate surprises as I bite through my cookie. So, I only add about three fourth of a cup. And I love Missy J's carob chips for some reason, but it doesn't require that or any special chocolate, for that matter. I have even hand-chopped one of my favorite chocolate bars—Trader Joe's pound-plus comes to mind. Any brand you like will do.
- SWEETENER: the recipe calls for brown rice syrup to add a subtle sweetness, but there is no need to go out of your way to buy this if you never use it for anything else. Maple syrup works just as well, only the buckwheat cookies will become a tad sweeter, but the deep maple flavor has its perks—you might even prefer it.
- SPICES: The combo of melted butter, warm spices, and chocolate all melting together in one bite makes it a worthy bake. Cardamom comes more through, but the other spices have their own balancing act to play and tame the more robust flavor of buckwheat flour.
- COOKIE SIZE: Well, it's up to you. You can get 15 to 17 cookies from a batch if you make them spoon-full-sized. Or you'll get 9 if you'll make them stupendously oversized. From experience, you won't hear anyone complain, just fewer cookies to go around.
- COOL DOWN THE BUCKWHEAT COOKIES: yes, 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.
Super Easy Recipe Steps
Let's quickly go over the recipe steps, and you'll see how easy it is to make these gluten-free chocolate chip cookies.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Besides softening or melting the butter, there is not much prep to it.
Step one: Preheat the oven and line a large sheet pan with parchment paper.
Step two: Mix the wet ingredients.
Step three: Combine the dry ingredients and stir in the chocolate chips.
Step four: Pour the wet mixture into the dry spiced flour mix.
Step five: Drop them on the baking sheet.
Step six: bake until lightly browned and firm at the top. Let the cookies cool for 10-15 minutes before serving.
These buckwheat chocolate chip cookies are not overly sweet, but you will savor the burst of warm flavors and appreciate how easy it is to make them.
I just thought that if you made them a bit thinner, you could easily use them to make (n)ice cream sandwiches—worth a try.
Now, dunk that buttery cookie into your favorite drink and enjoy that spiced and (dark) chocolate all-time favor combo.
And no worries if they won't last long; you make another batch in a jiffy.
Storage
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.
FAQ
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.
They will otherwise fall apart if you try to move them. Also, they're still baking in their own heat and developing their flavors once out of the oven.
More healthy buckwheat recipes
If you buy buckwheat flour to make these beauties, I have some other recipes for you to finish up the rest of the package.
- Try buckwheat waffles—they are sturdy and bake in about 30 minutes, and you'll have breakfast or a snack at the ready for the next few days.
- For something more Belgian-style during the weekends, I would definitely try the apple-bacon pancake with Buckwheat flour and it's such a fun, shareable brunch.
More gluten-free cookies
If easy-bake healthy cookies are your thing, you will also love these (all gluten-free):
Enjoy! I hope you make this recipe! If you do, please leave a comment and a starred review below.
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📖 Recipe
Buttery Buckwheat Chocolate Chip Cookies
Mariska RamondinoIngredients
- 1 egg beaten
- ¾ cup pure unsalted butter, softened or melted 125 grams
- 1 teaspoon vanilla extract
- ⅓ cup brown rice syrup (or maple syrup) 135 ml
- 1 ½ cups buckwheat flour 200 grams
- ½ teaspoon cinnamon powder
- ½ teaspoon grated fresh ginger
- ½ teaspoon ground cardamom spice
- 1 teaspoon baking powder
- ¾ cup chocolate carob chips or any other hand-chopped chocolate of your choice 100 grams
Instructions
- Preheat the oven to 375 ℉/ 190 ℃. Line a large baking sheet with parchment paper.
- Place the egg, butter, vanilla extract, and syrup in a large bowl and mix everything until well combined.
- In a separate bowl, combine the flour with the spices and baking powder. Stir in the chocolate chips.
- Add the wet mixture to the dry mixture, then stir until everything is well combined. The batter will be wet, light, and slightly fluffy.
- Slightly wet your hands and take about a tablespoon of dough. Drop on the prepared baking sheet.
- With your fingers, slightly round and flatten it at the top. Repeat with the rest of the cookie dough.
- Ensure that the cookies are spaced well apart from one another.
- Bake for 15 minutes or until lightly colored and firm at the top.
- Let the cookies cool for 10 to 15 minutes before serving.
- 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.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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