These Buckwheat Chocolate Chips Cookies are healthy vegan gluten-free chocolate chip cookies made of buckwheat flour.
Plus, they are packed with fiber and proteins and are very nourishing as a snack any time of the day.
I am passionate about baking with high-protein flour or grains because it’s the easiest way to add vegan proteins to your day in each bite.
Is There Protein In Flour?
Many people don’t realize that wheat flour is actually high-protein so even my classic Vegan Chocolate Chip Cookies are loaded with protein!
Wheat flour has a bad rep, and most prefer fancy flour like almond flour or buckwheat flour, or chickpea flour. But wheat flour is also a great protein source.
This said, if you are gluten-free wheat flour is not for you, and the closest flour to wheat in terms of texture is probably buckwheat flour.
Buckwheat flour recipes have an earthier flavor than wheat, but it makes delicious vegan gluten-free baked goods without buying all-purpose gluten-free flour blends often high in starch and low in fiber and protein.
So after sharing my buckwheat flour crepes and buckwheat flour muffins, it’s time for a cookie with buckwheat flour.
Proteins In Each Type Of Flour
But before just a reminder about protein in flours per 100 grams:
- All-Purpose Flour: 16 grams of protein.
- All-Purpose Gluten-Free Flour Blend: 8 grams of protein.
- Buckwheat Flour: 15 grams of protein.
- Quinoa Flour: 9 grams of protein.
- Almond Flour: 6 grams of protein.
So as you can see buckwheat flour is the closest flour to wheat in gluten-free baking.
How To Make Buckwheat Chocolate Chip Cookies
To make buckwheat flour cookies, you need the following ingredients.
- Buckwheat Flour – You can make your own buckwheat flour by grinding buckwheat groats into flour in a blender. More buckwheat flour recipes.
- Peanut Butter or tahini or sunflower seed butter.
- Baking Soda
- Melted Coconut Oil or vegan butter
- Vanilla Extract
- Maple Syrup or any liquid sweetener you love in baking like coconut nectar, brown rice syrup, or date syrup. Don’t replace the liquid sweetener with coconut sugar or granulated sugar, the cookies will be too dry.
- Dark Chocolate Chips – Learn how to pick accidentally-vegan dark chocolate.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Slightly oil the paper with coconut oil and set the baking pan aside.
In a large bowl, add buckwheat flour, baking soda, and cinnamon. Stir to combine.
Now, add in peanut butter, melted coconut oil, maple syrup, and vanilla extract. Stir until a sticky cookie dough forms.
Finally, stir in 1/4 cup chocolate chips if desired.
Baking The Buckwheat Cookies
Scoop 1 ½ tablespoon of batter roll into a small ball and place on the prepared baking sheet.
Place each cookie dough ball one thumb apart, then press down each cookie ball to flatten it into a cookie shape.
Bake the cookies at 350°F (180°C) for 12 to 14 minutes or until golden brown on the edge.
Let the cookies cool down for five minutes on the baking sheet then transfer to a cooling rack.
Frequently Asked Questions
Below are the answers to the most frequent questions about this recipe.
Some buckwheat flour brands are made from roasted buckwheat groats, as a result, the color of the buckwheat flour is almost dark brown, and the cookies become dark.
My buckwheat flour blend is made of unroasted groats and has a light grey color that makes cookies lighter in color.
You can add 1 or 2 teaspoons of cocoa powder, but if you want to add way more then you will need more liquid ingredients in the recipe or the batter will be very dry.
In fact, cocoa powder is highly liquid-absorbent, so you can’t add it into recipes without adjusting the other ingredients.
These cookies have a strong earthy flavor from buckwheat, so if you don’t like buckwheat flavor, it’s clearly not for you.
The texture is chewy in the center with crispy edges like a classic vegan chocolate chip cookie recipe, but gluten-free.
More Buckwheat Recipes
Below are some more gluten-free recipes using buckwheat for you to try:
Did You Like This Recipe?
- ¼ cup Dark Chocolate Chips
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil the paper with coconut oil. Set it aside.
- In a large bowl, add buckwheat flour, baking soda, and cinnamon. Stir to combine.
- Add in melted coconut oil, peanut butter, and maple syrup.
- Stir together to form a sticky cookie dough batter then fold in chocolate chips if used – optional.
- Scoop out 2 tablespoons of batter, grease your hand with coconut oil, and roll the batter into a ball.
- Place each cookie dough ball onto the prepared baking sheet leaving a thumb space between each ball. The cookies don't expand in the oven, but this makes them easier to remove from the sheet later.
- Flatten each cookie dough ball with your hand and bake in the center rack of the oven for 10-14 minutes or until golden brown on the sides.
- Cool down on the baking sheet for 10 minutes then transfer to a wire rack 10 minutes before eating.
Storage InstructionsStore the cookies in a cookie jar, sealed, and in a dark place like the pantry for up to 3 to 4 days. You can store the cookies in the fridge for up to one week or freeze them for up to three months in sealed bags. Thaw the cookies at room temperature the day before.
Allergy SwapsYou can use some of the allergy substitutions below:
- Nut-Free – Replace the peanut butter with sunflower seed butter.
- Coconut-Free – Replace the melted coconut oil with melted vegan butter for a dairy-free oil swap.