Buckwheat Chocolate Chip Cookies

Buckwheat Chocolate Chip Cookies

StreuselI was inspired to bake these Buckwheat Chocolate Chip cookies when I saw a recipe in my email from Food52 for Salted Chocolate Buckwheat Cookies.  I had buckwheat flour in my pantry left over from making noodles and I thought what better way to use it up!

These cookies are gluten-free and have no eggs so they are like a dense shortbread yet with more flavor.  I love the texture of the buckwheat flour combined with the chunks of semi-sweet chocolate chips.  Although a unique color (I can see why Food52 added cocoa), these cookies are sure to please even your most picky of cookie eaters.

These cookies were easy to mix up and after an hour or so in the refrigerator were ready to slice and bake.  Admittedly the chocolate chips make it a little challenging to get clean slices but I had no problem forming any back together that had rough edges due to fallen chips.

Slice the cookies

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Buckwheat Chocolate Chip Cookies

  • Author: streusel
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hours 25 minutes
  • Yield: 24 cookies 1x


2 c. buckwheat flour plus some for dusting board

1/4 c. almond meal (I ground mine myself so it had some larger chunks)

1 T. baking powder

1 t. salt

1 T. vanilla extract

1 1/2 c. dark brown sugar

1 c. unsalted butter, room temperature

1 1/4 c. semi-sweet ghirardelli chocolate chips



  1. Combine the buckwheat flour, almond meal, baking powder and salt and set aside.
  2. Combine the butter and sugar in the bowl of stand mixer fitted with the paddle attachment and beat the butter and sugar until well combined, several minutes.
  3. Add the vanilla to the butter and sugar and beat just until combined.
  4. Add the dry ingredients to the butter and sugar mixture until just combined.
  5. Add in the chocolate chips and beat until combined.
  6. Roll the dough out into a log on a board or counter top dusted with buckwheat flour.  Make the log about 12 inches long and about 2 1/2 inches in diameter.
  7. Wrap with plastic wrap and refrigerate for at least an hour.
  8. When ready to bake, preheat the oven to 375 degrees fahrenheit.
  9. Slice the log into 1/2 inch thick slices and place about an inch apart on a parchment lined baking sheet.
  10. Bake for about 10 minutes or until starting to brown around the edges.
  11. Remove from the oven and let the cookie sit on the sheet for several minutes before moving onto a cooling rack.
  12. Serve at room temperature when the chocolate has solidified.  It created a nice contrast to the dense buckwheat cookie.
  • Category: dessert
  • Cuisine: chocolate chips!
Posted on
This entry was posted in baking, brunch, chocolate, cookies and tagged , , , , .

Leave a Reply

Your email address will not be published. Required fields are marked *