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Vegan Chocolate Buckwheat Cookies (oil-free gluten-free)

Vegan chocolate buckwheat cookies that are so good, but also so good for you! Quick and easy to make, they are also gluten-free, oil-free, made in one bowl (no fuss!), and perfect for desserts, snacking and breakfast, too. Only 5 ingredients, plus water & salt.

Everyday Chocolate Buckwheat Cookies

Fair warning: these vegan chocolate cookies are so yummy, you’ll want to eat them all day. And that’s ok, because they are nourishing, too!

But back to the delicious factor. The earthy flavor of buckwheat deepens the flavor of the chocolate (both cocoa powder and a light smattering of miniature chocolate chips). The result is a soft, homestyle cookie with a rich, but not too sweet, taste.

They are perfect everyday, any-time-of-day, cookies.

On top of that, making a batch is a breeze.

a stack of two chocolate buckwheat cookies. The top one has a bite taken out.

Recipe Benefits

These humble cookies are:

  • Gluten-free
  • Vegan (egg-free & dairy-free}
  • Oil-free
  • Made with only one gluten-free flour (buckwheat)
  • Low in fat
  • Rich in antioxidants
  • Minimal ingredients
  • Quick & easy (both to make and bake)
  • Made in 1 bowl (minimal dishes, hooray!)

Ingredients for the Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

chocolate buckwheat cookie ingredients


Here is what you will need:

  • Buckwheat flour
  • Coconut sugar (options available in recipe card)
  • Tahini (or other runny nut or seed butter)
  • Baking powder 
  • Salt (always optional/adjustable)
  • Water
  • Vanilla extract
  • Miniature semisweet or dark chocolate chips

What is Buckwheat Flour?

The small seeds of the buckwheat plant (groats) are ground to make a strongly nutty-flavored flour that is unmistakably delicious and distinctive in all kinds of baking and cooking.

Despite having “wheat” in the name, buckwheat has no relation to wheat whatsoever. It is a naturally gluten-free grain, and the flour is likewise 100% gluten-free. Buckwheat flour is naturally low on the glycemic index and is packed protein, fiber and antioxidants.

Tip: Grind Your Own Buckwheat Flour

If you have a high-speed blender, you can grind your own buckwheat flour from whole buckwheat groats. Buckwheat groats are particularly easy to grind into a fine flour (since they are not true grains).

Place the groats (up to 2 cups at a time, depending on the size of your blender) in the blender and then blend away. Sift the flour through a fine-mesh sieve afterwards to remove any stray bits that are left unblended.

Store any extra flour in an airtight bag or container and freeze (for up to 1 year) until next time.

Chocolate Options

I like to add a small amount of chocolate chips to these cookies to enhance their chocolate goodness. I opt for miniature chocolate chips because a small amount can be dispersed through the batter, ensuring a taste of melty chocolate in every bite.

If you do not have miniature chocolate chips, an equal amount of regular-size chocolate chips–or any semisweet or dark chocolate–can be used instead. Give the chips or pieces of chocolate a fine chop before adding to the cookie dough.

If you do not want the added sugar of chocolate chips, leave them out, or sub an equal amount of cacao nibs.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Time to make some chocolate cookies!

Step One: Preheat the Oven & Prep the Baking Sheet

Before mixing the cookie dough, preheat your oven to 350F (180C). Line a large baking sheet with parchment paper.

Step Two: Whisk the Dry Ingredients

Dry chocolate buckwheat cookie ingredients in a glass bowl, whisked with a rainbow whisk

Whisk the buckwheat flour, coconut sugar, cocoa powder, baking powder and salt in a medium mixing bowl until blended. 

Step Three: Add the Wet Ingredients (& Chocolate)

Add the water, tahini, and miniature chocolate chips to the bowl of dry ingredients. Stir until completed combined (no visible dry bits) into a thick chocolate dough. That’s it, the dough is done!

Glass bowl filled with buckwheat chocolate cookie dough

Step Four: Portion the Dough

Using a medium cookie scoop or heaping tablespoon, portion the dough into 12 equal mounds. Roll each portion into a ball and place 2 inches (5 cm) apart on the prepared baking sheet.

Chocolate buckwheat cookie dough portioned onto a parchment lined baking sheet

Step Five: Bake the Cookies

Bake the cookies in the preheated 350F (180C) oven for 9 to 11 minutes until puffed, the tops have some cracks, and the surface of the cookies appears dry.

Check the cookies at the minimum time. It is better to take the cookies out a smidge early than to leave them in too long (too long and the cookies will be hard and dry— no bueno!).

Baked chocolate buckwheat cookies on a baking sheet

Cool the Cookies

Remove the baking sheet from the oven and transfer the cookies to a cooling rack to cool completely.

Chocolate buckwheat cookies cooling on a cooling rack

Umm. Yes. Please. ❤️

What is the Texture & Taste?

Texture: These are seriously homey cookies with a touch of crispness at the edges yielding to an overall soft and tender texture.

Taste: The earthy flavor of buckwheat makes chocolate taste even more chocolate-y. They are semisweet bliss (for the record, they go great with coffee).

Happy baking!

Chocolate buckwheat cookies on a cooling rack

FAQ

Can I use different flours (in place of the buckwheat flour)?

I specifically developed the recipe for buckwheat flour, hence I am unsure of how other flours might work as a substitute. However, if you are up for a bit of experimentation, almond flour, oat flour, or chickpea flour are what I would suggest.

Does it matter if I use light or dark buckwheat flour?

Any variety of buckwheat flour will work in the recipe.

Not all bags of buckwheat flour indicate whether the contents are light or dark, but it does not matter either way. Darker buckwheat flour can have a more robust taste than light varieties, but it works well to enhance the flavors of the chocolate.

Can I make the cookies without tahini?

Yes. If you cannot or do not wish to add tahini, or any other nut or seed butter, substitute one of the following options for the 2 tablespoons tahini called for in the recipe:

  • 2 tablespoons mashed very ripe banana
  • 2 tablespoon unsweetened applesauce
  • 1 tablespoon pumpkin puree + 1 tablespoon nondairy milk or water
  • 2 tablespoons full-fat coconut milk

Similar Vegan Gluten-Free Recipes to Try:

Vegan Chocolate Buckwheat Cookies {oil-free, gluten-free}

Vegan Chocolate Buckwheat Cookies {oil-free, gluten-free}

Yield: 12 cookies
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes

Vegan chocolate buckwheat cookies that are so good, but also so good for you! Quick and easy to make, they are also gluten-free, made in one bowl (no fuss!), and perfect for desserts, snacking and breakfast, too.

Ingredients

  • 3/4 cup (90 g) buckwheat flour
  • 1/4 cup (48 g) coconut sugar
  • 3 tablespoons (15 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup (60 mL) water
  • 2 tablespoons (30 mL) runny tahini (see notes for options)
  • 3 tablespoons (45 g) miniature semisweet chocolate chips

Instructions

  1. Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
  2. in a medium mixing bowl, whisk the buckwheat flour, coconut sugar, cocoa powder, baking powder and salt until blended.
  3. Add the water, tahini and miniature chocolate chips to the bowl. Stir until completely blended into a thick dough.
  4. Using a medium cookie scoop (#40) or a tablespoon measure, divide the dough into 12 equal mounds. Roll each portion into a ball. Place the balls on the prepared baking sheet, spacing 2 inches (5 cm) apart.
  5. Bake in the preheated oven for 9 to 11 minutes until puffed, the tops have some cracks, and the surface of the cookies appears dry (be careful not to overbake; check for doneness at the earliest time).
  6. Use a spatula to transfer the cookies to a cooling rack. Cool completely.

Notes

Storage: Store the cooled cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Tahini Options: An equal amount of another runny seed butter or nut butter (e.g., almond, cashew, pepita or peanut) can be used in place of the tahini. An equal amount of oil, such as avocado oil can also be used.

Sweetener Options: An equal amount of the sweetener of your choice (e.g., maple syrup, brown sugar, agave nectar, can sugar) can be used in place of the coconut sugar.

Nutrition Information
Yield 12 Serving Size 1 cookie
Amount Per Serving Calories 79Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 63mgCarbohydrates 12gFiber 1gSugar 6gProtein 1g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Trina

Monday 5th of February 2024

I made this for my brother who is pre-diabetic. I was surprised I was out of the stevia chocolate chips so I added 3 TB of xylitol. He had some Russel Stover sugar free chocolate covered coconut candy. So I cut them up and added to the top of the cookies after they came out of the oven and were still hot. He said they were good and took the whole plate of them. ???? I don’t Know how healthy the candy is….. Thank you, Trina

Camilla

Monday 5th of February 2024

Way to make it work, Trina! That sounds very yummy! ;)

Susan

Monday 26th of June 2023

Wow, I was craving something sweet and remembered saving this recipe a few months ago. I just made them, but with apple sauce instead of the oil, and date sugar instead of coconut sugar (I had the date sugar on hand). They didn’t come together for me so I just added a bit more water and then the dough came together perfectly, though it was sticky. I didn’t worry about perfect balls, I just pushed them together in craggy ball shapes - just mentioning because they still turned out delicious, if not as pretty as yours! I’ll take more care if I make them for guests next time.

They were so easy, and are so delicious, and not too sweet. I had mini-chips but still liked your idea of little bits of chocolate so I chopped them up fine; they basically melted right into the dough.

Thank you for a wonderful recipe!

Kenzie

Friday 3rd of March 2023

As a breastfeeding mama who has had to eliminate so many things from my diet due to son’s food sensitivities, these cookies have been SUCH a treat! I make them almost nightly at this point and look forward to eating them in the evenings. Thank you for making such an easy, tasty recipe!

Camilla

Sunday 5th of March 2023

Kenzie!!! That warms my heart so much! Hurray for chocolate cookies for breastfeeding mamas :) Sending all the hugs and best wishes to you and your little boy--keep enjoying the cookies!

Divya

Friday 15th of July 2022

One word: YUM!! Thanks for another great and super simple recipe!!

Camilla

Tuesday 19th of July 2022

Yay! You are so welcome, Divya!

Gabriel E Gauthier

Friday 20th of May 2022

can one make this recipe minus the baking powder? Would this affect the final results in a negative way?

Camilla

Tuesday 7th of June 2022

Hi Gabriel, The cookies will not puff up without leavening (baking powder, or baking soda). But they would still be cookies, and likely still yummy. Many flat cookies do not have leavening agents (e.g., shortbread).

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