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
    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

      Yes, I’ve provided that in the recipe card.

      • 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 🙂

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