Skip to Content

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

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


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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Brit

Monday 2nd of May 2022

If making your own buckwheat flour, should it be toasted or untoasted?

Camilla

Monday 2nd of May 2022

Hi Brit, You can use either with equal success! I used untested myself, but toasted gives an extra nutty dimension.

Manasa

Wednesday 19th of January 2022

HI! This was awesome! Thank you! I just got buckwheat flour so had been looking for some good gluten free, eggless recipes. I added cinnamon and a pinch of cayenne to this as I like spicy chocolate! I'll be browsing through your other recipes. Thanks again! :)

Deanna

Saturday 27th of November 2021

Subbed maple syrup for the coconut sugar since I didn’t have the sugar on hand, and reduced the water. Turned out great.

First bite definitely felt a little bit like the buckwheat was a bit overpowering (as it is in most recipes, I find), but by the third and fourth bite, I felt that the flavors balanced really nicely.

Kaylee Kozyniak

Tuesday 23rd of November 2021

Sooo yummy thank you! Not too much sugar, perfect :)

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe