• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Desserts / Cookies
    5 from 5 reviews

    20-Minute Buckwheat Chocolate Chip Cookies

    By Alanna Taylor-Tobin on Mar 18, 2011 (updated Apr 27, 2025) / 20 Comments Jump to Recipe

    Dark buckwheat flour adds big flavor to these thick, chewy buckwheat cookies loaded with dark chocolate. The batter takes 10 minutes to stir together using melted butter, brown sugar, and all-purpose and whole wheat flours. Or make them gluten-free using sweet rice and tapioca flours instead – see the notes in the recipe card below.

    After a 10-minute bake, the cookies bake up with shiny, crinkled tops, crispy edges, and gooey middles. You won't ever want to go back to standard chocolate chip cookies after tasting these mega-flavorful buckwheat cookies.

    stack of buckwheat chocolate chip cookies

    If you crave the rich flavor of roasty, earthy buckwheat flour (like the stuff used in these fluffy buckwheat flour pancakes) but baked into a soft, chewy chocolate chip cookie, allow me to introduce these buckwheat flour chocolate chippers. Like my reader-favorite oat flour chocolate chip cookies, these bake up thick and soft with golden edges and molten middles.

    All About Buckwheat

    Like most things, 'buckwheat' sounds much better in French, where it's known as 'blé noir.' This translates to 'black grain,' which sounds less poetic than 'blé noir' as well, though possibly less misleading than 'buckwheat,' since it isn't actually in the wheat family at all, but rather the gluten-free seed of a plant native to Asia.

    Oddly, triangular buckwheat groats themselves aren't black at all, but rather a pretty ecru with hints of pastel green. But when roasted and ground into dark buckwheat flour, the flour becomes a charcoal-flecked brownish-grey. Arrowhead Mills and Bob's Red Mill are two widely available brands of dark buckwheat flour. If light buckwheat flour is what you've got, you can still make these; you'll just have a more classic chocolate chip cookie that will still be delicious.

    wet and dry ingredients in a bowl

    Baking with buckwheat flour

    Despite my love of buckwheat crepes and soba noodles, I never would have thought to bake flavorful dark buckwheat flour into sweet confections until Heidi at 101 Cookbooks posted some nibby buckwheat butter cookies, a recipe from Alice Medrich's stunner of a book Pure Dessert.

    I made the cookies right away and was knocked off my feet by how well the flavors and textures went together: the gluten-free buckwheat created a meltingly delicate cookie dotted with crunchy, bittersweet nibs. I couldn't stop eating them. (I've also shared a buckwheat snowball cookie recipe with similar flavors, as well as these chocolate-studded banana buckwheat muffins - such a great combo!)

    dry ingredients in a bowl

    Buckwheat's unique flavor reminds me of toasted hazelnuts and cinnamon tempered by an oat-like softness. Since all of those flavors go so well with chocolate, I decided to try baking buckwheat flour into my favorite cookie of all, the illustrious chocolate chip.

    chocolate buttons

    Appropriately, I based my recipe on Alice Medrich's classic chocolate chip cookies from her new cookie book. I love that this recipe uses melted butter, so the dough comes together in a snap. I made a few different batches, tinkering with the amount of buckwheat flour I subbed in for the all-purpose (I added some whole spelt, too), and taking the sugar down a notch.

    Alice says to let the dough rest for 1 hour and up to overnight, but the cookies turn out fine even when baked right away. She also recommends baking the cookies on unlined baking sheets, which did make for slightly thicker cookies, as the edges of the dough stick, preventing the cookies from spreading more. But when I went to scrape the sticky cookies off the sheet pan, I decided this was a deal breaker, and I had perfectly delectable results using parchment paper.

    chopped chocolate

    Mix-Ins

    Chocolate Chunks or Chips

    It's been a long time since I put actual chocolate chips in my cookies; it seems that, for now, higher quality chocolate comes in bars (or if you're lucky, wafers in the bulk section). Chopping your own chocolate gets you large chunks mixed with smaller shards, which lend a rustic look. Hold back a few, and stick them on top of the unbaked dough balls if you like; then everyone will know what's hiding inside.

    cookie dough balls pre baking

    Optional nuts & nibs

    I used to be a purist when it came to chocolate chip cookies, but now, thanks to Jay peering over my shoulder and asking, 'Are you gonna put nuts in those?' so many times, I've come to appreciate the chunkier texture and hint of toasty bitterness they lend, especially against the flavor of the buckwheat. Following Alice's lead, I threw in some cacao nibs, as well, for added bite.

    close up of buckwheat chocolate chip cookies

    Like any chocolate chip cookie, these are at their peak when just firm enough to lift one off the baking sheet, when the edges are crisp, the centers gooey-soft, and the chocolate molten; preferably, with a cold and creamy chaser.

    top down shot of chocolate chip cookies on a baking tray

    Heaven, in any language.

    cookies on a plate

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    buckwheat chocolate chip cookies on a board
    5 from 5 reviews

    20-Minute Buckwheat Chocolate Chip Cookies

    Print Recipe Pin Recipe
    Dark buckwheat flour adds big flavor to these thick, chewy buckwheat cookies loaded with dark chocolate. The batter takes 10 minutes to stir together using melted butter, brown sugar, and all-purpose and whole wheat flours. Or make them gluten-free using sweet rice and tapioca flours instead.
    After a 10-minute bake, the cookies bake up with shiny, crinkled tops, crispy edges, and gooey middles. You won't ever want to go back to standard chocolate chip cookies after tasting these mega-flavorful buckwheat cookies.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total: 20 minutes minutes
    Servings: 24 2 1/2-inch cookies

    Ingredients

    Dry Ingredients

    • ½ cup plus 2 tablespoons buckwheat flour (3 ounces; such as Bob's Red Mill or Arrowhead Mills which are roasted, dark buckwheat flours)
    • ¼ cup all-purpose flour (1 ¼ ounces; see note for gluten-free version)
    • ¼ cup whole spelt (or whole wheat pastry) flour (1 ounce)
    • ½ teaspoon baking soda
    • ½ teaspoon sea or kosher salt

    Wet Ingredients

    • 8 tablespoons (1 stick) unsalted butter, melted and kept warm (1 stick)
    • ¼ cup plus 2 tablespoons packed light brown sugar (2 3/4 ounces)
    • ¼ cup granulated sugar (1 3/4 ounces)
    • 1 large egg
    • ¾ teaspoon vanilla extract
    • 1 cup coarsely chopped bittersweet chocolate (60 - 70% cacao mass) (5 ounces)

    Optional mix-ins

    • ½ cup walnuts toasted, cooled, skins rubbed off, and broken up or coarsely chopped (optional)
    • 2 tablespoons cacao nibs (optional)
    Prevent your screen from going dark

    Instructions

    Prepare Things

    • Position two racks in the upper and lower thirds of the oven and preheat to 375º. Line two baking sheets with parchment paper.

    Make the dough

    • In a medium bowl, whisk together the flours, baking soda and salt.
    • Combine the sugars in a large bowl, then stir in the warm, melted butter. Whisk in the egg and vanilla extract.
    • Stir the dry ingredients into the butter mixture until almost combined, then stir in the chocolate chunks, nuts and nibs to distribute evenly.

    Shape & Bake

    • You can either bake the cookies immediately, or cover the dough and let it rest for up to 2 hours at room temperature, or overnight in the fridge, bringing the dough back to room temperature before scooping. In either case, scoop rounded tablespoons of dough (I use a #40 spring-loaded ice cream scoop) and place them on the parchment-lined baking sheets 3" apart.
    • Bake the cookies until the edges are just set and the centers are puffed and soft (but not wet), rotating the pans front to back and top to bottom after 5 minutes, for a total time of around 8 or 9 minutes (the baking time will vary with the size of your cookies, natch).
    • Let the cookies cool on the pans (or slide the parchment, cookies and all, onto cooling racks to stop the baking if you took yours a bit too far). Like most drop cookies, these are at their peak when they are just cool enough to lift off of the baking sheet. The cookies will keep in an airtight container for several days at room temperature, however.

    Notes

    For a gluten-free version, in place of all of the flours use:
    • ¾ cup (90 g) buckwheat flour (I use Arrowhead Mills, which is roasted and certified gluten-free)
    • ¼ cup + 2 tablespoons (58 g) sweet rice flour
    • 2 tablespoons (15 g) tapioca flour
    Adapted from Alice Medrich's Chocolate Chip Cookie recipe, from Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies.
    Feel free to double this recipe if you are a real cookie monster; this is a rather small batch as far as batches of cookies go. Baking the cookies right away results in thinner cookies that spread more, while resting the dough (for up to 2 hours at room temp, or in the fridge overnight) will make thicker, chewier cookies. The dough can be scooped and refrigerated for up to a week, or frozen for a month or two; you will then be mere minutes away from gooey, freshly-baked cookies whenever you get a hankering.
    Nutritional values are based on one of twenty four cookies.

    Nutrition

    Calories: 133kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 4gCholesterol: 18mgSodium: 73mgPotassium: 69mgFiber: 1gSugar: 7gVitamin A: 135IUCalcium: 12mgIron: 0.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    Buckwheat FlourGluten-FreeVeganChocolate
    « Irish Soda Scones
    Caramelized Apple Bread Pudding »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      5 from 5 votes (3 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. How to Make Vanilla Extract says

      October 07, 2011 at 5:03 pm

      Looks delicious, also planning to make some.

      Reply
    2. Jane says

      November 23, 2011 at 7:33 pm

      Hello Alanna, thanks for posting this recipe! I love these cookies, I've blogged them here: http://butteredup.blogspot.com/2011/11/buckwheat-chocolate-chip-cookies.html

      Reply
    3. Sabine says

      December 24, 2011 at 4:33 am

      I love chocolate chip cookies, my favorite being those that aren't too sweet. But I have yet to try different flours in cookies or many other areas of baking so I definitely need to try this out!

      P.S. I just stumbled upon your blog and I am so happy that I did! I have read a few posts already and enjoyed each one.

      Reply
    4. Alanna says

      December 24, 2011 at 9:05 am

      Jane - what a beautiful post! I'm so glad you liked the cookies.

      Sabine - thanks for the kind comment!

      Reply
    5. Sylvie says

      March 20, 2012 at 10:30 pm

      I love the taste of buckwheat flour! I made them 3 days ago, and ate them all! I'm just about to make some more. Thanks for the recipe!

      Reply
      • Alanna says

        March 22, 2012 at 7:11 am

        So glad you're enjoying them!

        Reply
    6. Holly @ The Cooper Family says

      January 28, 2014 at 12:44 am

      I made these tonight using 100% buckwheat flour and a pinch of xanthan gum to make them totally gluten-free! I also added in a handuful of rolled oats (GF) when I added in the cocolate to give them a bit more texture since I didn't have any nuts on hand. Next time, i think I'll reduce the sugar by 2T, as they were a tad too sweet for me! GREAT recipe, can't wait to make it for years to come!

      Reply
      • Alanna says

        January 28, 2014 at 3:37 pm

        Holly, those modifications sound fantastic! I'm totally trying your version. So glad to know these can be made gluten-free so easily. Thanks a bunch for sharing!

        Reply
    7. Michelle says

      November 12, 2015 at 10:30 am

      It would be great if it were easier to find/obtain printer friendly recipes with small photos in the corner...amazing how hard this is to come by!

      Would be great to keep handy and for forever in the family resources. Otherwise not printed or if so, without photo, gets lost in the piles...

      Many thanks!

      Reply
    8. Shanny says

      December 29, 2015 at 12:33 pm

      Love this recipe! I did cut back sugar and mixed with extra dark chocolate!! Thank you and I will try other recipes, so far I love all three have been tried. :)

      Reply
    9. Mike M says

      November 22, 2017 at 5:05 am

      Baked these yesterday afternoon. Thank you for this excellent recipe. Delicious!

      Reply
      • Alanna says

        November 22, 2017 at 9:20 pm

        So glad you liked them! Thanks for the note. :)

        Reply
    10. Robin says

      May 28, 2020 at 11:12 am

      These are perfectly delicious and easy to make. Thank you!
      RF

      Reply
      • Alanna says

        May 28, 2020 at 11:41 am

        I'm so glad you like them!

        Reply
    11. Catherine says

      September 14, 2024 at 5:50 pm

      My new favorite cookie! A perfect and easy recipe!

      Reply
      • Alanna Taylor-Tobin says

        September 15, 2024 at 6:19 pm

        Yay, so glad you love the recipe. Thanks for the note!

        Reply
    12. Michele says

      October 06, 2024 at 1:23 pm

      Wow! I'm not a huge fan of chocolate chip cookies but these are the best!
      I used 3/4 cup buckwheat and 1/4 cup sorghum flour and used less than 1/2 cup sugars, using allulose instead of white and they were delicious! Thanks so much for this recipe!!! YUM.

      Reply
      • Alanna Taylor-Tobin says

        October 11, 2024 at 6:22 pm

        Aw I'm so glad those subs worked well - brilliant! So happy to hear that you liked these cookies :)

        Reply
    13. Sarah says

      March 14, 2025 at 10:10 am

      I have a question because all purpose flour is used is it still gluten free?

      Reply
      • Alanna Taylor-Tobin says

        March 16, 2025 at 5:14 pm

        Great question! This is a rare gluteny recipe on my site from the time before I was GF. But I recently tested a gluten-free version which I added into the recipe notes. Please let me know if you try it!

        Reply

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour
    • 20-Minute Buckwheat Pancakes, But Make Them Floofy
    • Banana Muffins with Oat & Almond Flour (Gluten-Free)

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    You might also like...

    Footer

    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    You’d never guess this ultra-moist, tender carro You’d never guess this ultra-moist, tender carrot cake is gluten-free and naturally sweetened! 😍 Made with almond flour, cassava flour, and topped with the dreamiest honey cream cheese frosting. Who’s grabbing a fork??
 
🥕 Craving this? Drop a “recipe please” in the comments, and I’ll send it straight to your DMs!
 
#GlutenFreeBaking #NaturallySweetened #CarrotCakeLovers #BakingReel #AlmondFlour #CassavaFlour
 
https://bojongourmet.com/paleo-carrot-cake-almond-flour-dairy-free/
    Do you agree? 🤔🍌 Get the recipe for these F Do you agree? 🤔🍌

Get the recipe for these FLOOFY almond & oat flour banana muffins on my blog. 🥳

Or comment “recipe please” and get it delivered to your DMs. 💌

Bojon appétit! 👩🏻‍🍳

#bananamuffins #glutenfreebaking #almondflour #oatflour 

https://bojongourmet.com/gluten-free-banana-muffins-oat-almond-flour/
    ☘️The trick to shamrock-green #matchacookies? ☘️The trick to shamrock-green #matchacookies? Good matcha, the right leavening, and some baking magic 🪄

Made with @artisanamarket cashew butter, @coombsmaple maple syrup, @bobsredmill almond flour, @myencha matcha, and @guittardchocolate 💚

Comment “recipe please” and I’ll DM it to you. 

Bojon appétit! 

#vegancookies #veganrecipes #glutenfreevegan #almondflour #paleorecipes #matcharecipes #stpatricksday☘️ 

https://bojongourmet.com/matcha-chocolate-chip-cookies-vegan-paleo/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    You might also like...

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.