Buckwheat Chocolate Chip Cookies have it all over regular chocolate chips — they have more flavor, better texture, and they’re healthier, too. Why bake with plain white flour when you can get these results with whole grains?
And yes, it is the second chocolate chip cookie post this week, not sure what’s up with that, but ever since I spotted a delicious looking whole wheat chocolate chip cookie on my friend Mary’s blog, Barefeet in the Kitchen, I’ve been planning to experiment with chocolate chips and whole grains. But 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?
Yes, yes, and yes! I never doubted it, 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.
Recipe adapted from Barefeet in the Kitchen
Ingredients
- 1/2 cup unsalted butter, 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.
These cookies are a gourmet treat when you pair them with a cold glass of milk.
Happy First Day of Fall!
22 Comments
Mary
April 13, 2016 at 9:32 pmFound 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.
Sue
April 14, 2016 at 7:09 amI wonder if my nut butter based cookies would work for you, Mary, here’s a link: TVFGI Flourless Cookies
Melissa Lawrence
February 29, 2016 at 8:21 pmIf I want to ‘veganize’ the recipe, can I substitute chia seeds or flax for the egg? Thank you!
Sue
February 29, 2016 at 8:50 pmI don’t know, Melissa, sorry!
Tereza
January 25, 2016 at 8:43 amHello 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
Sue
January 25, 2016 at 9:06 amI’m happy to hear it Tereza, thanks for letting me know!
Emily
January 9, 2016 at 2:49 pmI 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!
Sue
January 9, 2016 at 2:57 pmThis recipe doesn’t get much attention anymore, Emily, so I’m so glad you’ve commented — I love them too, buckwheat flour is amazing!
Guest
October 14, 2015 at 4:46 amIs the cornstarch optional, or in place of other ingredients?
Chloe
July 4, 2015 at 6:22 amThese look amazing! Could you pleaseee tell me the nutritional values of one of these?
Sue
July 4, 2015 at 7:10 amI’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!
Melissa Lawrence
February 29, 2016 at 8:17 pmMy 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 :)
Joy
January 24, 2013 at 3:45 pmI 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….
Anonymous
January 16, 2013 at 10:59 pmWonderful, 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.
Margaret Elliott
December 5, 2012 at 12:54 amgreat 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!
Thyme (Sarah)
September 25, 2012 at 11:55 amYes, 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.
Mary
September 23, 2012 at 2:45 pmI 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!
Mary
September 23, 2012 at 2:10 pmI 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
Buttercup
September 23, 2012 at 1:48 amNever thought about buckwheat in cookies before, but these look delicious. Will be looking around your blog for inspiration.
Stephanie
September 22, 2012 at 9:10 pmThose 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!
Choclette
September 22, 2012 at 5:24 pmDo 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.
Averie @ Averie Cooks
September 22, 2012 at 4:40 pmfood 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!