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Vegan Chocolate Buckwheat Cookies {easy, 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, 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}
  • 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

overhead shot of the ingredients for vegan buckwheat chocolate cookies on a white marble countertop

A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.


Here is what you will need:

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

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, oil, 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 oil?

Yes. If you cannot or do not wish to add oil, substitute one of the following options for the 2 tablespoons oil 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:

Yield: 12 cookies

Vegan Chocolate Buckwheat Cookies {easy, gluten-free}

Vegan Chocolate Buckwheat Cookies {easy, 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, made in one bowl (no fuss!), and perfect for desserts, snacking and breakfast, too.

Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes

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) avocado oil
  • 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 7ntil blended.
  3. Add the water, oil 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.

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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Nelya Kisin

Tuesday 16th of November 2021

Hello Camilla, thank you for your delicious recipes, love them! I have a question regarding the Coconut Sugar. I did see it says you can substitute, could you please share what to substitute with. Would Agave or Maple syrup work? Thank you

Keren

Wednesday 10th of November 2021

These are wonderful, with superb taste. I needed to tweak them a bit because I think I'd put in too much water, and then added some more oil and everything became too sticky. But they did bake well - although their shape ended up being quite unruly...but that's all the fun about baking, making it work anyway - and this is now one of my favourite cookie recipes. I'll make them again. Buckwheat flour is a fantastic flour to work with, a true revelation.

Camilla

Thursday 11th of November 2021

I am so glad that you tried and like them, Keren (and that you tweaked and made them your own :)).

Nadia

Wednesday 3rd of November 2021

Hello Camilla,

Thank you for sharing another great recipe & for your fabulous website. It's especially critical for people who need/want to eat well.

These cookies are super easy to make, delicious & healthy.

I look forward to your new posts.

Best regards, Nadia (Australia)

Camilla

Thursday 11th of November 2021

Thank you so so much, Nadia! xo

Kristen

Monday 1st of November 2021

These are so very tasty, thank you for sharing this recipe.

The only thing I may add is to keep your hands a little wet when forming the dough into balls as it's quite sticky.

Rich, wonderful taste!

Camilla

Thursday 11th of November 2021

Yay, I am so happy to hear it Krsten! Thank you for sharing your tip, too :)

Elham

Thursday 21st of October 2021

Dough didn't come together.Added extra water n pumpkin puree but it barely came together.Shaped into balls n have to eat it asa whole ball or it would fall apart.Used scale in weighing ingredients.Dont know what was wrong. The taste was very nice though.

Camilla

Thursday 28th of October 2021

Hi Elham,

Oh no, I am so sorry that you had trouble with the cookies. Reading your comment it sounds like you opted for the oil free version, is that correct? Super haps you served the 2 tablespoons of oil for 1 tablespoon of pumpkin purée +1 tablespoon of water, is that correct? Given your comment the deal didn’t come together, I just want to make sure that you still added the quarter cup of water in the recipe. In other words, with the pumpkin substitution, you are adding a total of 1 tablespoon pumpkin plus FIVE tablespoons of water (1 as part of the oil substitute, plus the original 1/4 cup water). It should be very moist.

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