Buckwheat Cardamom Chocolate Chip Cookies

buckwheat cardamom chocolate chip cookies, stacked on a rack.

Buckwheat cardamom chocolate chip cookies made with healthy buckwheat flour and a hint of warm cardamom. Deep dark chocolate rounds out the profile of a very special cookie!

buckwheat cardamom chocolate chip cookies on a cooling rack

buckwheat cardamom chocolate chip cookies

Buckwheat chocolate chip cookies aren’t new to me, I’ve had a recipe on the site for years. But this one is different enough to warrant a separate look. Cardamom, for one thing. The warm spice is unexpected in a chocolate chip cookie. The combo of buckwheat and cardamom really makes you stop and think. You can’t just power through this cookie like you usually do, each bite demands to be savored. They’re crisp on the outside with a nice chew and and plenty of chocolate in every bite. Just when you thought you’d been there and done that with chocolate chip cookies.

I’m always looking for new and interesting recipes, and when I find a winner, I like to share it with you guys. This unusual cookie comes from King Arthur Flour, and it’s definitely worth your attention. I did modify it a bit, as the original recipe uses 100% buckwheat flour, while I mixed the buckwheat flour with all purpose. I know you’re going to love these!

a stack of buckwheat cardamom chocolate chip cookies

what you’ll need

  • buckwheat flour + all purpose flour
    • these cookies can be made with 100% buckwheat flour (which would make them gluten free,) but I chose to combine the buckwheat with all purpose flour for a slightly lighter texture and flavor. If you’re new to buckwheat this is a good way to get acquainted.
  • brown and white sugar
  • butter
    • this recipe starts with browned butter which lends a rich nutty flavor to the cookies. See instructions and a how to video in the recipe card below.
  • egg
  • chocolate chips
    • I went with my favorite dark chocolate chips from Nestle, but it occurred to me that these cookies would be pretty good with milk chocolate chips, too. The original recipe uses chopped chocolate which is great, too.
  • cardamom
  • vanilla extract
  • baking soda
  • salt
    • the salt’s an integral part of this flavor journey ~ sprinkling a bit on top of the cookie before it bakes means you get a hit of salt right from the start.
buckwheat cardamom chocolate chip cookies being scooped out onto a cookie sheet lined with parchment paper

what does buckwheat taste like?

I love the flavor ~ the first word that comes to mind is rich. It’s earthy, and has an almost chocolatey flavor to it that lends itself to sweet as well as savory recipes. The flavor is strong, so I don’t usually use buckwheat flour by itself, I’ll combine it with all purpose flour like I did in my Buckwheat Biscuits.

why bake with buckwheat?

Buckwheat is the seed of a wild grass, so it isn’t actually a grain at all. It’s naturally gluten free, and packed with protein and fiber. It adds flavor and a healthy boost to all kinds of baked goods, try it and see. Start by substituting about 1/4 to 1/3 of the all purpose flour in a recipe with buckwheat and see what you think. Try adding some to your favorite brownies or scones.

a ball of buckwheat cardamom chocolate chip cookie dough

what makes these buckwheat cardamom chocolate chip cookies special

Where to start?

  1. The obvious answer is that this cookie gets lots of complexity from the earthy buckwheat and the warm cardamom.
  2. Cardamom is a bit more complex than cinnamon, it’s softer and more nuanced. The unexpected spice makes you pay closer attention to each bite and takes the whole experience of eating a cookie up a notch.
  3. Buckwheat has an unusually satisfying flavor, so these cookies feel like real food, not just empty calories.
  4. But let’s not forget the browned butter! That just adds another layer of deliciousness to an already complex cookie.
buckwheat cardamom chocolate chip cookies on a cooling rack with one broken apart

more chocolate chip cookies, please!

buckwheat cardamom chocolate chip cookies, stacked on a rack.
5 from 6 votes

Buckwheat Cardamom Chocolate Chip Cookies

Buckwheat cardamom chocolate chip cookies made with healthy buckwheat flour and a hint of warm cardamom. Deep dark chocolate rounds out the profile of a very special cookie!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 25 minutes
Yield 16 cookies
Calories 328kcal
Author Sue Moran


  • 16 Tbsp unsalted butter (2 sticks), room temperature ~ divided.
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 1/4 cup all purpose flour
  • 1 cup buckwheat flour
  • 1 tsp coarse salt or sea salt
  • 1 tsp baking soda
  • 1 tsp ground cardamom
  • 1 1/3 cup dark chocolate chips, I used Nestle


  • Preheat oven to 375F and prep baking sheets by lining with a sheet of parchment paper.
  • In a small saucepan, brown 1 stick of butter* (this is only half the butter). Once browned, remove from the heat and allow to cool for 10-20 minutes.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the remaining 1 stick of butter and the brown sugar. Beat for about 3-5 minutes.
  • Add the cooled browned butter, vanilla, and granulated sugar to the bowl and beat for about 2 more minutes until well combined and fluffy.
  • Add both eggs and beat for about 1 more minute, scraping down the sides of the bowl as necessary.
  • Add the flour, salt, baking soda, and cardamom to the bowl and mix everything gently until just combined. Finally, fold in the chocolate chips.
  • Using a 1/4 cup scoop, scoop the dough into balls and set on a lined baking sheet to cool for about an hour in the fridge.
  • To bake, put 4 cookies to a prepared baking sheet, leaving plenty of room between them. Sprinkle lightly with salt and bake for about 10-11 minutes.
  • Let the cookies cool for a few minutes to allow them to firm up before moving them to a rack.
  • Enjoy! Cookies will keep well loosely covered on the counter. Freeze for longer storage.


Cook’s notes

*To brown butter: melt it in a saucepan over medium heat and continue to cook, swirling or stirring often, until it turns a nutty brown. The butter will foam up first as it releases moisture, and then you will start to see little brown specks appear. Those are the milk solids toasting. Watch it carefully so it doesn’t burn.
To freeze baked cookies: Let the cookies cool completely, then load into a freezer safe container or heavy duty zip lock freezer bag and freeze for up to 3 months.
To freeze unbaked cookies: Put the balls of dough on a lined baking sheet and put it in the freezer just until the dough has frozen solid. Then you can put the frozen balls into a heavy duty zip lock freezer bag or other freezer safe storage container. When ready to bake, pull them out of the freezer and let them soften a bit at room temperature before baking, as above. (They don’t have to completely thaw.)  They’ll take slightly longer in the oven.
Recipe lightly adapted from King Arthur Flour


Calories: 328kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 244mg | Potassium: 180mg | Fiber: 2g | Sugar: 25g | Vitamin A: 381IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Kristen P.
    September 25, 2022 at 4:57 pm

    5 stars
    These are some of the best cookies I’ve ever eaten. We LOVE them!!!! We call them “wicked,” which is the highest compliment food can get in our household. I used gluten free flour and added some Xanthan gum. I added 1 cup of chopped walnuts because we love them in chocolate chip cookies. I can’t say enough about these…the buckwheat flour, the browned butter, the cardamom. Be still my heart! Thanks, Sue, for another terrific recipe! Oh, I did decide to make them smaller, and in fact, froze a bunch of small ones for later use. 🙂

    • Reply
      Sue Moran
      September 25, 2022 at 7:31 pm

      Thanks so much for the gluten free tips Kristen!

  • Reply
    September 19, 2022 at 12:53 pm

    1/4 cup sounds like a very big cookie! Have you made them smaller?

    • Reply
      Sue Moran
      September 19, 2022 at 1:53 pm

      These are on the large side, but you can certainly make them smaller, just watch the baking time.

  • Reply
    September 12, 2022 at 12:46 pm

    5 stars
    Have you tried baking these in the air fryer? Thanks

    • Reply
      Sue Moran
      September 12, 2022 at 2:00 pm

      No, I must admit I’m not much of an air fryer fan…yet! Let me know if you try it.

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