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close up of broken Gluten-Free Buckwheat chocolate chip cookie

Gluten-Free Buckwheat Chocolate Chip Cookies

Buckwheat flour is the key to these Gluten-Free Chocolate Chip Cookies. 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

Course Dessert
Cuisine American
Keyword gluten-free desserts, desserts for sharing, gluten-free cookies
Prep Time 20 minutes
Cook Time 8 minutes
Cooling Time 15 minutes
Total Time 43 minutes
Servings 32
Calories 246 kcal
Author Valentina K. Wein



  1. Preheat the oven to 350°F, and line two baking sheets with parchment paper. Set aside.

  2. 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.

  3. 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.

  4. Fold in the chocolate chips.
  5. 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.

  6. 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.

  7. Let them rest on the baking sheets for at least 15 minutes.

Recipe 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.