If you need an easy gluten-free cookie recipe, these Buckwheat cookies may quickly become your new favorite. They’re made with just 1 flour and taste amazing!
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.Â
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.Â
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!)Â
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.)
See the FAQ section below if you need a dairy-free or vegan recipe.Â
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.Â
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.Â
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.Â
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.
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Preheat your oven to 350ºF and line a large baking sheet with parchment paper. (Use two pans if you want to cook the whole batch at once.)
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In a large bowl, mix the coconut sugar and butter. Then add in the egg and vanilla and stir again.
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Next, add the buckwheat flour, baking soda, and salt. Stir until the batter looks uniform, then fold in the shredded coconut, pecans, and chocolate chips.
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Use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared baking pan. Leave 2 inches of space between each mound, because these will spread as they bake. You should be able to fit 12 cookies per pan; use 2 pans if you want to bake all 24 cookies at once.
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Bake at 350ºF for about 10 minutes, or until the cookies have spread and the edges look lightly golden. Let them cool on the pan for at least 10 minutes before transferring them to a wire rack to cool. Enjoy them warm or at room temperature.
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Leftover cookies should be stored in an airtight container in the fridge for up to a week. You can also freeze these for up to 3 months. (They are crispy straight from the freezer!)
Butter Note: Use salted butter if you like a sweet & salty cookie. Replace the butter with coconut oil for a dairy-free option.
Buckwheat Flour Note: I tested this recipe with Anthony’s buckwheat flour. I measure flour by scooping it into the bag and leveling off the top, which gives a dense measurement. Use the weight in grams if you want to be exact.
Want to skip the add-ins? If you leave out the shredded coconut and pecans, these cookies will bake much flatter. But they still taste delicious!
Calories: 132kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 87mg | Potassium: 92mg | Fiber: 2g | Sugar: 5g | Vitamin A: 133IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg
If you try these buckwheat chocolate chip cookies, please leave a comment and star rating below letting me know how you like them.
