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
    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
      Sue Moran
      May 24, 2022 at 4:54 pm

      Mine don’t spread much, but I do give them a gentle press before baking.

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

    5 stars
    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

    5 stars
    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

    5 stars
    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
    Choclette
    September 22, 2012 at 5:24 pm

    5 stars
    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
    September 22, 2012 at 4:40 pm

    5 stars
    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!

  • 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!

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