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    Home » Desserts » Cookies, Bars & Brownies » Buckwheat Chocolate Chip Cookies

    Buckwheat Chocolate Chip Cookies

    Sep 23, 2019 · by Valentina · 25 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Buckwheat Chocolate Chip Cookies are gluten-free and you simply won't believe how amazingly delicious they are! Their buttery, earthy, super chocolatey flavors will keep you coming back for more. And more!Tall stack of gluten-free buckwheat chocolate chip cookies

    Crispy along the edges, soft on the inside, and full of melting chocolate, Buckwheat Chocolate Chip Cookies have a subtly earthy-nutty flavor that's not to be missed!

    It's no wonder they're one of our favorite gluten-free chocolate chip cookie recipes.

    Since my son has Celiac Disease, I've made and tasted a lot of gluten free chocolate chip cookies over the past several years.

    This particular recipe is our current favorite. Buckwheat cookies seem to be few and far between, and I'm telling you, once you try these, buckwheat flour will soon be in your pantry.

    One ball of buckwheat chocolate chip cookie dough on parchemtn paper

    What is buckwheat flour?

    • Is buckwheat flour gluten-free? Yes! Given its name, the most surprising thing about buckwheat flour is that it's gluten-free. It's not a wheat at all.
    • In fact, buckwheat is not a grain -- it's the seed of a fruit! I suppose that's also surprising. And how about this . . .  it's related to rhubarb.
    • What does buckwheat flour taste like? Buckwheat flour adds a tasty earthy, nut-like flavor to recipes. It also has a slightly bitter flavor, and can be intense. This is why it's typically mixed with other flours when used in baked goods.

    Sometimes it's fun to add additional chocolate chips to the tops of the cookies before they go in the oven. It makes for an especially pretty presentation.

    ball of gluten-free buckwheat cookie dough with chocolate chips on top

    What's in this recipe?

    It's the perfect blend of ingredients that makes these buckwheat cookies tasty and create such a lovely texture.

    • unsalted butter. The flavor of the butter with the buckwheat flour is amazing!
    • granulated sugar and brown sugar. The brown sugar adds softness while the granulated sugar helps with crispness.
    • sour cream. This might seem odd since it's typically seen in cakes, not cookies. However sour cream does the same thing in both -- it produces a soft creaminess.
    • vanilla. I almost always use 1 tablespoon of vanilla for my cookies recipes. It always enhances the flavor.
    • salt. Just as it does in savory recipes, salt brings out the natural flavor of the ingredients. So adding salt to this recipe will actually enhance the flavor of the buckwheat, the vanilla, and so on.
    • eggs. Eggs build structure and add moisture. The yolks increase richness, tenderness and flavor.
    • gluten-free 1-to-1 baking flour. I love the 1 to 1 gluten-free flours because they're a blend of a few different flours and starches, and they contain xanthan gum. (In this recipe for gluten-free chocolate chip cookies, I added a bit more xanthan gum to account for the buckwheat flour.)
    • buckwheat flour. This is what adds a tasty earthy, nut-like flavor to the cookies.
    • xanthan gum. Without gluten, xanthan gum is what acts as the binding agent for the flour. It creates elasticity and helps give baked goods structure. 
    • baking soda. This is what helps cookies rise.
    • chocolate chips. I use a combination of milk and semisweet in this recipe. I particularly like milk chocolate with the flavor of the buckwheat, since it's a bit less intense and sweeter. You'll notice I use a lot of chocolate chips. I think it's important that every bite include a few of them.

    close up of broken Buckwheat chocolate chip cookie

    More gluten-free chocolate chip cookie recipes:

    • Gluten-Free Chestnut Chocolate Chip Cookies
    • Gluten-Free Nutella Chocolate Chip Cookies
    • Gluten-Free Peanut Butter Chocolate Chip Cookies

    Whether you're gluten-free or not, I really hope you'll give this Buckwheat Chocolate Chip Cookie recipe a go. They're a favorite in my house for everyone!

    Enjoy!

    close up of broken Gluten-Free Buckwheat chocolate chip cookie

    Buckwheat Chocolate Chip Cookies

    Valentina K. Wein
    Buckwheat Chocolate Chip Cookies are gluten-free, and you won't believe how amazingly delicious they are! And not just for being gluten-free -- rather, for just being a delicious cookie.
    This recipe makes about 8 dozen small cookies / Serving size: about 3 cookies
    5 from 4 votes
    Print
    Prep Time 20 mins
    Cook Time 8 mins
    Cooling Time 15 mins
    Total Time 43 mins
    Course Dessert
    Cuisine American
    Servings 32
    Calories 246 kcal

    Equipment

    • cookie scoop
    • baking sheets

    Ingredients
     
     

    • 1¼ cup unsalted butter, softened to room temperature
    • 1 cup granulated sugar
    • 1 cup golden brown sugar
    • 2 tablespoons sour cream
    • 1 tablespoon pure vanilla extract
    • ¾ teaspoon salt
    • 2 large eggs
    • 1½ cups gluten-free 1-to-1 baking flour
    • 1¼ cups buckwheat flour
    • ½ teaspoon xanthan gum
    • 1 teaspoon baking soda
    • 2¾ cups semisweet chocolate chips

    Instructions
     

    • Set oven and prepare baking sheets. Preheat the oven to 350°F, and line two baking sheets with parchment paper. Set aside.
    • Make batter. In a medium-sized mixing bowl, combine the butter with the sugars, sour cream, vanilla and salt. Once it's completely smooth, add the egg and stir to combine thoroughly.
      In a larger mixing bowl, combine the gluten-free flour, buckwheat flour, xanthan gum, and baking soda. Mix just until everything is incorporated evenly and there are no dry spots.
      Fold in the chocolate chips.
    • Shape. Use two teaspoons or a 1 inch cookie scoop to shape the batter into balls. Place them on the parchment-lined baking sheets as you go, at least 2 inches apart.
    • Bake. Bake the cookies in the preheated 350°F oven for about 8 minutes. They should be soft when they are removed from the oven, and will firm a bit as they cool.
    • Cool. Let them cool on the baking sheets for at least 15 minutes.

    Notes

    I like these cookies to be on the small side, but of course you can make your cookies any size you'd like to.
    Calorie count is only an estimate.
    Keywords gluten-free cookies, desserts for sharing, gluten-free desserts
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    More Cookies, Bars & Brownies

    • Meyer Lemon Crinkle Cookies
    • Pumpkin Almond Flour Cookies for Halloween and Thanksgiving
    • Gluten-Free Peanut Butter Cookies (The Best!)
    • Toasted Sesame Chocolate Chip Cookies

    Reader Interactions

    Comments

    1. Melissa

      December 15, 2012 at 2:10 am

      Thank you soooo much for posting this recipe! A friend sent it to me before I joined your blog and I am so thankful he did. These are the best chocolate chip cookies I have ever had, gluten free or not. They are truly my favorite cookie. WONDERFUL!!!!

      Reply
      • valentina

        December 16, 2012 at 4:10 am

        Hi Melissa --
        Thanks so much for taking the time to share your thoughts about my recipe. I'm thrilled you loved the cookies! They are definitely one of my favorites, too! 🙂

        Reply
    2. angiesrecipes

      September 23, 2019 at 9:14 pm

      Crisp edges with softer chewy crumb...these are some amazing GF cookies! Gorgeous shots, as always, Valentina.

      Reply
      • valentina

        September 23, 2019 at 10:21 pm

        Thank you so much, Angie! I really appreciate that. I love the buckwheat flour. I've seen a lot of really interesting gluten-free flours in many of your recipes, and I have them on a list to try. 🙂 ~Valentina

        Reply
    3. Kathy @ Beyond the Chicken Coop

      September 24, 2019 at 5:45 am

      I am so intrigued by buckwheat flour. These are the perfect cookie for my sister who is gluten intolerant, but I'm keeping some for my family too! Love all those chocolate chips!

      Reply
      • valentina

        September 24, 2019 at 9:14 am

        Thanks, Cathy. I'm happy you have someone to bake them for. 🙂 And yes, never too many chocolate chips! ~Valentina

        Reply
    4. Nehal Preet

      September 25, 2019 at 12:28 am

      Hey Valentina, Amazing blog post. Thank you for sharing. I am so glad that I found your site! I really love cooking and I will try to get my hands on this for sure. Much Love and Regards.

      Reply
      • valentina

        September 25, 2019 at 12:45 am

        Thank you so much, Nehal, for the kind words. I hope you try and love the cookies. 🙂 ~Valentina

        Reply
    5. John / Kitchen Riffs

      September 25, 2019 at 8:00 am

      Such a great recipe -- tons of flavor, and we do have friends who can't tolerate gluten, so this is ideal. Thanks!

      Reply
    6. David Scott Allen

      September 25, 2019 at 9:21 am

      Well, aside from sounding absolutely delicious, this recipe is so informative. I did not know that buckwheat was from a seed, or that it was related to rhubarb! I’m glad to know that it is gluten-free, although I have several friends who claim that it is not. Obviously, they are making it up! Nothing like facts and science to win an argument. 😊😊 I love the nuttiness that buckwheat adds to baked goods. I first used it to make blini, and then started adding it to my no-knead bread. Now, on to cookies!

      Reply
    7. Marissa

      September 25, 2019 at 11:36 am

      I absolutely prefer whole grain flours in baking and buckwheat flour is way under appreciated. (And I didn't realize that it was gluten free.) I'm SO excited to try these beautiful cookies, Valentina!

      Reply
    8. Colette

      September 25, 2019 at 12:49 pm

      My nephew can't have gluten and I get so frustrated with baking.
      I love, love these cookies. Can't wait to make them.

      Reply
      • valentina

        September 26, 2019 at 10:05 am

        Thanks, Colette. I hope he loves them as much as we do. 🙂 ~Valentina

        Reply
    9. Jeff the Chef

      September 25, 2019 at 9:17 pm

      Thank you for this. I have a friend who is sensitive to gluten, and I always have a hard time finding things to make for her.

      Reply
      • valentina

        September 26, 2019 at 10:05 am

        This makes me happy, Jeff. I hope she loves them! 🙂 ~Valentina

        Reply
    10. Dawn - Girl Heart Food

      September 26, 2019 at 5:31 am

      I just picked up a bag of buckwheat flour and now I know what I'm gonna make! You can never go wrong with homemade cookies, especially those that are hearty, chocolatey and look as delicious as these! Happy (almost) Friday, my friend 🙂

      Reply
      • valentina

        September 26, 2019 at 10:07 am

        Thank you, Dawn. Always good to have a bag of buckwheat flour at the ready. 😉 ~Valentina

        Reply
    11. Kim Lange

      September 26, 2019 at 5:34 am

      Those cookies are so beautiful and I love the specks in them because of the buckwheat flour. I remember having buckwheat pancakes as a kid, but it's kind of dropped off the map, so I'll have to revisit now! Pinning! xo

      Reply
      • valentina

        September 26, 2019 at 10:07 am

        Thank you, Kim. ooooh, I love buckwheat pancakes. That might just have to be next. 🙂 ~Valentina

        Reply
    12. sippitysup

      September 26, 2019 at 1:32 pm

      Buckwheat, huh? I've made rye CC Cookies, but maybe they're not gluten-free. I don't know... GREG

      Reply
      • valentina

        September 27, 2019 at 10:29 pm

        I remember seeing you rye cookies and being intrigued and thinking they looked delicious. And yes, rye has gluten. 🙂 Thanks for visiting! 🙂 ~Valentina

        Reply
    13. David @ Spiced

      September 30, 2019 at 4:40 am

      It's been so long since I've baked with buckwheat flour! (To be honest, I didn't realize until I read this post that buckwheat isn't a grain. Cool!) I love the flavor, and we used to make buckwheat pancakes all the time. Using it in a cookie recipe sounds delicious, though!

      Reply
      • valentina

        September 30, 2019 at 4:53 pm

        I love the pancakes with buckwheat flour. They're next up. Thanks so much, David! 🙂 ~Valentina

        Reply
    14. Jenn

      July 22, 2020 at 11:56 am

      These sound great. I used to go to a buckwheat festival when I was younger. Mmmm. What would be a good dairy free option for sour cream? Yogurt? Coconut cream? does it need the "sour" part for the cookie to turn out? I could try df milk and vinegar? thanks.

      Reply
      • valentina

        July 22, 2020 at 12:41 pm

        Hi Jenn, Thanks for writing in. 🙂 A buckwheat festival sounds awesome! Wish I could go to one.
        The sour cream adds moisture to the recipe. They would turn out without it, but likely be a drier texture. While I haven't tried it, I think the coconut cream will be your best bet. Might add a slight coconut flavor, and that might be delicious. Enjoy and I'd love to hear how it goes if you try it. ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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