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 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.
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.
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
more chocolate chips, please!
- Chocolate Chip Banana Muffins
- Thin and Crispy Chocolate Chip Cookies
- Chocolate Chip Peanut Butter Muffins
- DoubleTree Chocolate Chip Cookie Recipe ~ the secret’s out!
- Soft Batch Chocolate Chip Cookies
Buckwheat Chocolate Chip Cookies
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.
Notes
Nutrition
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 ?
I’m so glad, thanks!
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.
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.
The nuts with the buckwheat sounds like a perfect combo Ruth!
Can I ask how long you baked them for at 250?
I absolutely love this recipe and so does my whole family!
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!
Isn’t buckwheat flour amazing? The flavor is so rich.
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.
Ooh and carob molasses and tahini!
Yes, love these and have substituted the white sugar for monk fruit and used only 1/2 c brown sugar. Perfect! Gail