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.
These humble cookies are:
- 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
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
Here is what you will need:
- Buckwheat flour
- Coconut sugar (options available in recipe card)
- Baking powder
- Salt (always optional/adjustable)
- 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.
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
Step Two: Whisk the Dry Ingredients
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!
Step Four: Portion the Dough
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!).
Cool the Cookies
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).
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