Buckwheat Chocolate Chips Cookies

By Carine Claudepierre
Dernière mise à jour le 02/11/2026

5 à partir de 8 votes

Ces 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.

Buckwheat Cookies stacked on a white table.

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.

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Biscuits au sarrasin

These Buckwheat cookies are healthy vegan gluten-free chocolate chip cookies made with buckwheat flour. They are packed with fiber and protein and are very nourishing as a snack any time of the day.

5 à partir de 8 votes

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Temps de préparation: 10

Temps de cuisson: 12

Refroidir: 10

Temps total: 32

Plat: Gouter

Cuisine: Américaine

Portions: 6 biscuits

Calories: 143.6 kcal

Auteur : Carine Claudepierre

Ingrédients

US coutumier - Métrique

▢ ¾ tasse Farine de sarrasin
▢ ¼ cuillère à café bicarbonate de soude - facultatif
▢ 1 cuillerée à soupe Beurre de cacahuète (non salé)
▢ 2 Cuillères à soupe Huile de coco fondue
▢ ¼ tasse de sirop d'érable
▢ 1 cuillère à café Extrait de vanille
▢ ½ cuillère à café La cannelle

Optionnel

▢ ¼ tasse Pépites de chocolat noir sans produits laitiers

Instructions de Pose et d'Entretien

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.

Remarques

Instructions de stockage

Store 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.

Échanges d'allergies

You 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.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

Équipement

Plaque de cuisson

Parchemin

Grille de refroidissement

Bol

Tasses et cuillères à mesurer

Recette Pin

Alimentation

Is There Protein In Flour?

Many people don’t realize that wheat flour is actually high-protein so even my classic Cookies végétariens aux eclats de chocolat 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.

But before just a reminder about protein in flours per 100 grams:

Farine tout usage: 16 grams of protein.
All-Purpose Gluten-Free Flour Blend: 8 grams of protein.
Farine de sarrasin: 15 grams of protein.
quinoa Flour: 9 grams of protein.
Farine d'amande: 6 grams of protein.

So as you can see buckwheat flour is the closest flour to wheat in gluten-free baking.

Ingrédients et substitutions

Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète

To make buckwheat flour cookies, you need the following ingredients.

Farine de sarrasin – You can make your own buckwheat flour by grinding buckwheat groats into flour in a blender. More buckwheat flour recipes.
Beurre d'arachide or tahini or sunflower seed butter.
de bicarbonate alimentaire – for texture.
Huile de coco fondue ou beurre végétalien
Extrait de vanille – pour la saveur.
de sirop d'érable 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.
La cannelle – pour la saveur.
Pépites de chocolat noir – If you can’t find vegan dark chocolate chips, you can also use small chunks of vegan dark chocolate bars.

How To Make Buckwheat Chocolate Chip Cookies

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.
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.