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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!