Buckwheat Chocolate Chip Cookies




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Buckwheat Chocolate Chip Cookies are a healthier whole grain cookie that has more flavor and better texture than regular chocolate chip cookies ~ why bake with plain white flour when you can get these results with whole grains?

Can a chocolate chip cookie really be healthy?

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 healthier cookie.  If you follow this blog you probably know that I rarely if ever make something just because it’s healthy.  I choose to make food that satisfies my hunger, my cravings or my curiosity.  Often that turns out to be super healthy, other times, not so much.  One thing that’s pretty consistent is that my taste buds usually come down on the side of whole foods.

Since I’ve been obsessed with buckwheat for a while now, I’m going to put it to the ultimate test: can it be baked into a tender, chewy irresistible chocolate chip cookie?

What is buckwheat flour?

  • Buckwheat is not related to wheat, and it’s not a grain or a grass at all, it’s actually a plant related to rhubarb, and the flour is ground from the seeds, or ‘groats.’
  • Buckwheat is gluten free.

How to use buckwheat flour

  • Buckwheat flour is great for using in tandem with regular all purpose flour.  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.  The result will be a richer tasting, more tender treat.

Buckwheat is amazing. These cookies have a slight crunch on the outside, and a thick, moist, chewy interior.  There is a little bit of an oatmeal cookie quality to them.  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.

These cookies are a gourmet treat when you pair them with a cold glass of milk.

More chocolate chip cookies ~

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3.48 from 97 votes

Buckwheat Chocolate Chip Cookies

Buckwheat Chocolate Chip Cookies are a healthier whole grain cookie that has more flavor and better texture than regular chocolate chip cookies ~ why bake with plain white flour when you can get these results with whole grains?
Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 10 minutes

Ingredients

  • 1/2 cup unsalted butter, just barely softened
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 Tbsp vanilla extract
  • 1 egg
  • 1 cup buckwheat flour
  • 3/4 cup white whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup semi-sweet or bittersweet chocolate chips

Instructions

  • Set oven to 350F
  • Beat the butter and sugars for several minutes until fluffy.
  • Add in the vanilla and egg, beat well.
  • Whisk the above dry ingredients together, then add to the wet ingredient.
  • Mix well, and fold in the chocolate chips.
  • Drop by medium sized scoops onto a silpat or parchment lied baking sheet.
  • Bake for about 10 minutes. The cookies will appear slightly underdone. Let them cool on the baking sheet for a few minutes, then transfer to a rack.

Notes

*Recipe adapted from Barefeet in the Kitchen

 

Don’t forget to pin these delicious whole grain Buckwheat Chocolate Chip Cookies!

Buckwheat Chocolate Chip Cookies pin

 

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43 Comments

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  • 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
    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

  • Reply
    nicole
    June 13, 2018 at 10:47 pm

    5 stars
    Hi I made these today and substituted the sugar for a teaspoon of honey and maybe half a cup of date paste that I made and they turned out great! Thanks for a great recipe

  • Reply
    Sara
    December 6, 2017 at 5:15 pm

    5 stars
    I know this is an older recipe but I had the same idea as you—that buckwheat would work good in a CC cookie, and all I could find was gluten free/paleo/whatnot versions. Yours was perfect! I also love the smaller batch size. Thanks,

    • Reply
      Sue
      December 6, 2017 at 6:04 pm

      I have a fresh bag of buckwheat flour on the counter as I type this…you’ve inspired me to bake up a batch 🙂

  • Reply
    sarah
    December 2, 2017 at 6:10 pm

    5 stars
    Okay so this is a very random but amazing thing that happened: I forgot the butter by accident because I was so keen on making these into chocolate pumpkin buckwheat cookies. So I mixed in the pumpkin puree and realized it’s way too wet of a mixture, added a few tablespoons of cocoa powder to balance it out, scooped it up and put it in the oven. As they’re baking, I internally screamed as I realized that I completely forgot the butter, and except for the chocolate chips and the egg, there’s no fat to make it all yummy (hahahaha!). But they tasted FANTASTIC!!! Your recipe is so fool-proof that even without butter and the totally random addition of pumpkin and cocoa powder makes great cookies. Thank you! <3 🙂

    • Reply
      Sue
      December 2, 2017 at 7:04 pm

      Now you’ve got me craving this pumpkin version Sarah 🙂

  • Reply
    Rose
    October 22, 2017 at 3:56 pm

    5 stars
    Hi, These cookies are terrific! I was trying to use up some buckwheat cereal so tossed it in the blender to make flour. Left it a bit coarse which gives the cookies a lovely crunch. Also substituted oat flour for the wheat and reduced brown sugar to 1/2 c. (not packed), plenty sweet. Mine spread out a bit but that made them crispy and i like that.

    • Reply
      Sue
      October 22, 2017 at 6:28 pm

      Thanks for the great info Rose, I love to grind my own flours, I just got a vitamix and I’m going crazy with the dry container!

      • Reply
        sarah
        December 2, 2017 at 8:08 pm

        5 stars
        can’t.stop.eating.them. but they’re buckwheat and pumpkin, I mean, c’mon there are worse things out there. 😉
        Thanks again for this awesome recipe!

        • Reply
          Sue
          December 3, 2017 at 6:52 am

          There’s something about that buckwheat flour, and I happen to have a bag on my kitchen counter right now…my cupboards are overflowing this time of year 😉

      • Reply
        Sarah
        June 7, 2018 at 9:37 pm

        How much pumpkin puree did you use, Sarah? Thx!

  • Reply
    Mary
    April 13, 2016 at 9:32 pm

    Found these recipes by looking for buckwheat recipes in order to make some gluten free recipes and low glycemic cookies but with wheat flour and the sugar unfortunately I don’t think they will fit this criteria.

    • Reply
      Sue
      April 14, 2016 at 7:09 am

      I wonder if my nut butter based cookies would work for you, Mary, here’s a link: TVFGI Flourless Cookies

  • Reply
    Melissa Lawrence
    February 29, 2016 at 8:21 pm

    If I want to ‘veganize’ the recipe, can I substitute chia seeds or flax for the egg? Thank you!

    • Reply
      Sue
      February 29, 2016 at 8:50 pm

      I don’t know, Melissa, sorry!

    • Reply
      Cea Cea
      December 30, 2017 at 6:18 pm

      As a vegan who loooves food…. I can tell u…. ABSOLUTELY I hope u have figured that out by now but yes 1T chia + 3T water and let sit and voila u have your no-egg binder! U can do this with flax too but grind it up just before use (dedicated coffee grinder!) same measurements. Any baking that uses 2 or less eggs 4 binders u can easily sub w/o out issue….sometimes 3 eggs even….

  • Reply
    Tereza
    January 25, 2016 at 8:43 am

    5 stars
    Hello Sue,

    Thank you for these cookies recipe!
    We are trying eat healthy and almost everything gluten free. My Husband loves buckwheat pancakes but I am struggling with the flavour.
    I have changed the recipe a bit, because I did not have all ingredients, so I have used buckwheat and corn flour and only brown sugar and no baking soda and I add raisins and nuts instead of chocolate. I have to say they are absolutely great and our 2 year old son loves them too!
    So thank you for inspiring me!
    Tereza from England

    • Reply
      Sue
      January 25, 2016 at 9:06 am

      I’m happy to hear it Tereza, thanks for letting me know!

  • Reply
    Emily
    January 9, 2016 at 2:49 pm

    5 stars
    I love these cookies! I make them gluten free by substituting the wheat flour with half rice flour and half almond flour. They are my go-to cookie and everyone loves them! Thank you!

    • Reply
      Sue
      January 9, 2016 at 2:57 pm

      This recipe doesn’t get much attention anymore, Emily, so I’m so glad you’ve commented — I love them too, buckwheat flour is amazing!

  • Reply
    Guest
    October 14, 2015 at 4:46 am

    Is the cornstarch optional, or in place of other ingredients?

  • Reply
    Chloe
    July 4, 2015 at 6:22 am

    These look amazing! Could you pleaseee tell me the nutritional values of one of these?

    • Reply
      Sue
      July 4, 2015 at 7:10 am

      I’m so sorry I don’t have that info, Chloe. I’d love to find a way to provide that for all of my recipes!

      • Reply
        Melissa Lawrence
        February 29, 2016 at 8:17 pm

        My fitness pal.com allows you to copy & paste a recipe link or manually type in the ingredients, and it gives you the calories per serving 🙂

  • Reply
    Joy
    January 24, 2013 at 3:45 pm

    I just made these but browned the butter first. I didn’t have a scoop so I just rolled them into ~1 tbsp size balls and baked them. Mine didn’t spread out at all though. Did you have to press yours into discs first or did they naturally spread out? Maybe it’s because I used browned butter….

  • Reply
    Anonymous
    January 16, 2013 at 10:59 pm

    Wonderful, moist and easy to make. I subd the whole wheat with 3/4c of Sorghum “Sweet” flour. I also subd the corn starch with Xantham Gum of 1/2 tsp. Thanks so much for a wonderful cookie recipe.

  • Reply
    Margaret Elliott
    December 5, 2012 at 12:54 am

    5 stars
    great recipe!….i adapted the recipe to suite my husband’s wheat allergy by substituted the 3/4cup of whole wheat flour for coconut flour ….they turned out yummy!

  • Reply
    Thyme (Sarah)
    September 25, 2012 at 11:55 am

    Yes, yes, yes! I love oatmeal cookies. I love chocolate chip cookies…and I love buckwheat. These could be the next care package option! Oh, I forgot…it’s for my daughter, not me. She would love them too.

  • Reply
    Mary
    September 23, 2012 at 2:45 pm

    I love this twist on the cookies, Sue. I definitely prefer whole grains in this type of cookie these days. Between this version and your espresso shortbread, there is definitely some baking in my future!

  • Reply
    Mary
    September 23, 2012 at 2:10 pm

    I have never cooked with buckwheat, so these cookies are a real temptation for me. I never would have thought of using it in cookies and I’m really curious as to what their taste and texture might be. Have a wonderful weekend. Blessings…Mary

  • Reply
    Buttercup
    September 23, 2012 at 1:48 am

    Never thought about buckwheat in cookies before, but these look delicious. Will be looking around your blog for inspiration.

  • Reply
    Stephanie
    September 22, 2012 at 9:10 pm

    Those look awesome Sue! I’ve never made buckwheat cookies before. They look like they have some really interesting texture. Love the height of them in the photos. Bookmarked!

  • Reply
    Choclette
    September 22, 2012 at 5:24 pm

    Do so agree. I used only wholemeal flour for most of my life and only stopped when I started my blog. Now I generally use half wholemeal or spelt and half white, although I do like experimenting with different flours and sometimes still use 100% wholemeal. Buckwheat is one of my favourites and I use it quite a lot. So, this is a very long winded way of saying, I think I’d be very happy with your cookies and I’ve bookmarked the recipe.

  • Reply
    Averie @ Averie Cooks
    September 22, 2012 at 4:40 pm

    food that satisfies my hunger, my cravings or my curiosity = YES! So well said!

    And sometimes it’s healthy and other times, not at all..and that’s okay! And great! 🙂

    And these cookies – I would have never thought that buckwheat can produce a soft cookie and I would have feared them making cookies very tough and dry and just not the soft ‘n chewy cookie I really crave with CCCookies, but you have proven my thoughts wrong and love the oatmeal undertones you speak of!