Buckwheat Chocolate Chip Cookies

a plate of buckwheat chocolate chip cookies

Buckwheat chocolate chip cookies are a tasty alternative to regular cookies, made with healthy whole grain buckwheat flour that gives them a rich nutty flavor and a tender texture.

Buckwheat chocolate chip cookies stacked on a spatula

buckwheat chocolate chip cookies are a welcome (and healthy!) change

Chocolate chip cookies are amazing, and we all love them, but the basic recipe doesn’t vary all that much. Using whole grains can definitely boost the nutritional value of a cookie,  but in all honestly I didn’t make these because I was looking for a healthy dessert. I made them because I love the flavor of buckwheat and wondered how it would translate into a cookie. Turns out the whole grains in these cookies gives them a deliciously distinctive flair without sacrificing everything we love about chocolate chip cookies.

buckwheat chocolate chip cookies on a cookie sheet

what is buckwheat?

  • Buckwheat is not a type of wheat, despite its name. It’s not a grain at all, it’s a plant related to rhubarb. Buckwheat four is made from grinding the seeds or ‘groats’.
  • Buckwheat is gluten free, and contains fiber, along with other health benefits.

how to use buckwheat flour

  • Even though buckwheat ‘flour’ is not actually a grain flour, it can be used in place of, and in tandem with, regular flours.
  • Basically you’re safe to swap out about 1/4 of the regular flour in  baked goods like cookies, muffins, scones, or biscuits, cakes and quick bread without effecting the outcome of the recipe. The result will be a richer tasting, more tender treat.
a plate of buckwheat chocolate chip cookies with a glass of milk

what you’ll need

These cookies have a slight crunch on the outside, and a thick, moist, almost fluffy interior. In this case I think that whole grains really contribute to the deliciousness of this cookie. They give it a richness and that ‘x’ factor.

  • butter ~ unsalted, at room temperature
  • white and brown sugar
  • large egg ~ at room temperature
  • buckwheat flour
  • white whole wheat flour ~ you can also use regular all purpose flour
  • baking powder, baking soda
  • salt
  • vanilla extract
  • cornstarch ~ tenderizes the cookie and helps prevent spreading
  • semi sweet or dark chocolate chips
a stack of buckwheat chocolate chip cookies on a cooling rack

more chocolate chips, please!

a plate of buckwheat chocolate chip cookies
Print
3.58 from 104 votes

Buckwheat Chocolate Chip Cookies

Buckwheat chocolate chip cookies are a tasty alternative to regular cookies, made with healthy whole grain buckwheat flour which gives them a rich nutty flavor and a tender texture.
Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Yield 20 cookies
Calories 174kcal
Author Sue Moran

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 Tbsp vanilla extract
  • 1 egg, room temperature
  • 1 cup buckwheat flour
  • 3/4 cup white whole wheat flour or all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup semi-sweet or dark chocolate chips, plus more for studding the surface of the cookies before they bake (optional)

Instructions

  • preheat oven to 350F. Line baking sheets with parchment paper.
  • Cream the butter and sugars together for several minutes until fluffy. Scrape down the sides of the bowl as needed to get everything evenly incorporated.
  • Add in the vanilla and egg, beat well. Scrape down the bowl again.
  • Whisk the flours, salt, baking powder, baking soda, and cornstarch together, then blend into the wet ingredients until there is no dry flour left.
  • Fold in the chocolate chips.
  • Drop by medium sized scoops onto your prepared baking sheet, 2 inches apart. Gently flatten out the tops with an offset spatula. Just press down lightly. Press in a few extra chips into the surface of your cookies, if desired.
  • Bake for about 11 minutes. The cookies will appear slightly underdone. Let them cool on the baking sheet for a few minutes, then transfer to a rack to cool.

Cook’s notes

*Recipe adapted from Barefeet in the Kitchen

Nutrition

Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 80mg | Potassium: 117mg | Fiber: 2g | Sugar: 14g | Vitamin A: 158IU | Calcium: 25mg | 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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48 Comments

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  • Reply
    Heather
    January 16, 2022 at 6:02 am

    5 stars
    We made these recently without chocolate chips and with a few small substitutes due to some food sensitivities my teen daughter is having. She was so happy and felt like she finally found a snack she could have ?

  • Reply
    Ralph Lombardo
    June 5, 2021 at 3:05 pm

    5 stars
    These chocolate chip cookies are excellent. Have never used buckwheat before. Texture is chewy and sweet, we used milk chocolate chips. Does leave a bit of grittiness in your mouth. They hold their shape and stay soft and chewy. Will definitely make again but will double the chips and add pecans. Might as well guild the lily.

  • Reply
    Ruth Ingraham
    September 27, 2020 at 8:13 am

    5 stars
    I substituted pecans for chocolate chips and baked a second time at 250 degrees for a deliciously crisp cookie. My adult family members loved these cookies.

    • Reply
      Sue
      September 27, 2020 at 8:31 am

      The nuts with the buckwheat sounds like a perfect combo Ruth!

    • Reply
      Peach
      April 29, 2021 at 2:12 am

      Can I ask how long you baked them for at 250?

  • Reply
    Kristie Kapusta
    April 21, 2020 at 11:22 am

    5 stars
    I absolutely love this recipe and so does my whole family!

  • Reply
    Leo Horishny
    March 30, 2020 at 6:16 pm

    5 stars
    Wow! Tried these cookies since I had buckwheat flour but didn’t know what to make with it other than pancakes. Best cookies, and best LOOKING cookies I’ve ever made, I am now interested in experimenting with the best type of chip to add to this dough, it’s very tasty and unique! And rich!

    • Reply
      Sue
      March 31, 2020 at 1:26 pm

      Isn’t buckwheat flour amazing? The flavor is so rich.

  • Reply
    Kitt
    March 2, 2020 at 10:51 am

    5 stars
    I love this basic recipe. Been using buckwheat for years.. my fave additions are toasted ground pecans (1/2 cup) coconut sugar, bit of flax meal, and a tsp of garam masala.

    • Reply
      Kitt
      March 2, 2020 at 10:55 am

      Ooh and carob molasses and tahini!

  • Reply
    Gail D West
    January 9, 2020 at 5:11 pm

    5 stars
    Yes, love these and have substituted the white sugar for monk fruit and used only 1/2 c brown sugar. Perfect! Gail

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