Delicious Cookies Made With Buckwheat Flour Recipe

I can’t get over how these buckwheat cookies turn out so crisp at the edges, tender in the middle, and deeply nutty. Vegan, gluten free, and secretly simple, they’re the kind of cookie that disappears fast.

I’m obsessed with these buckwheat cookies because they taste bold, rich, and a little nutty in the best way. I love how buckwheat flour gives every bite this deep, earthy flavor that makes regular cookies feel kind of boring.

And the vegan chocolate chips? Big reason I keep reaching for another one.

These are gluten free, vegan, and still totally cookie-counter worthy, with crisp edges, soft middles, and that slightly chewy bite I always want. No fuss, no sad “healthy cookie” energy.

Just seriously delicious cookies I’d happily eat with coffee, after dinner, or straight from the container.

Ingredients

• Buckwheat flour brings a nutty, cozy vibe, and it’s naturally gluten-free.
• Coconut sugar or brown sugar adds caramel sweetness without tasting too fancy.
• Baking powder and baking soda help the cookies puff up, not sit sadly flat.
• Fine salt makes the chocolate pop and keeps the sweetness from getting bossy.
• Melted coconut oil gives richness and helps the edges bake up tender.
• The flax egg holds everything together, plus it sneaks in a little fiber.
• Maple syrup adds sticky sweetness and that warm, breakfasty flavor we all love.
• Vanilla makes the dough smell amazing before it even hits the oven.
• Plant milk loosens the dough so it’s soft, scoopable, and not crumbly.
• Chocolate chips are the gooey payoff.

  Basically, don’t skip them.

• Rolled oats add chew, texture, and a tiny “this is wholesome” feeling.
• Nuts or seeds bring crunch, healthy fats, and a little bakery-style drama.

Ingredient Quantities

• 1 1/2 cups buckwheat flour (180 g)
• 3/4 cup coconut sugar or brown sugar (150 g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/3 cup melted coconut oil or other neutral oil (80 ml)
• 1 tablespoon ground flaxseed plus 3 tablespoons water (flax egg)
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons unsweetened plant milk (almond, soy, oat)
• 3/4 cup vegan chocolate chips or chopped dark chocolate (about 120 g)
• 1/2 cup rolled oats (optional for texture, about 45 g)
• 1/2 cup chopped nuts or seeds, such as walnuts or pumpkin seeds (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Make the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water; let sit 5 to 10 minutes until thickened.

3. Whisk together 1 1/2 cups buckwheat flour, 3/4 cup coconut or brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon fine salt in a bowl.

4. In a separate bowl combine the flax egg, 1/3 cup melted coconut oil or neutral oil, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract.

5. Pour the wet ingredients into the dry ingredients and stir until mostly combined.

6. Add 2 to 3 tablespoons unsweetened plant milk a tablespoon at a time until the dough comes together but is not wet; it should be scoopable.

7. Fold in 3/4 cup vegan chocolate chips or chopped dark chocolate, and if using, add 1/2 cup rolled oats and 1/2 cup chopped nuts or seeds.

8. Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing cookies about 2 inches apart, and gently flatten each mound slightly with your fingers.

9. Bake 10 to 12 minutes until edges are set and centers are just firm. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely before serving.

Equipment Needed

1. Oven and baking sheet
2. Parchment paper
3. Mixing bowls (one large, one small)
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Small bowl or jar for flax egg
8. Tablespoon or cookie scoop
9. Wire cooling rack

FAQ

Delicious Cookies Made With Buckwheat Flour Recipe Substitutions and Variations

• Buckwheat flour: use 1:1 oat flour for a milder flavor and similar texture; or sorghum flour for a light, gluten free alternative; or a gluten free 1-to-1 flour blend that contains xanthan gum for better structure.
• Coconut sugar or brown sugar: use granulated cane sugar in equal amount for similar sweetness and browning; or maple sugar for complementary flavor; or 3 to 4 tablespoons of date syrup or honey (if not strict vegan) plus reduce other liquid slightly.
• Flax egg (1 Tbsp ground flaxseed + 3 Tbsp water): replace with a chia egg (1 Tbsp chia seeds + 3 Tbsp water); or use 3 tablespoons aquafaba for a lighter, egglike binder; or 1/4 cup applesauce for extra moisture and a slightly softer crumb.
• Melted coconut oil or other neutral oil: swap with melted dairy butter or vegan butter for richer flavor; or use light olive oil or avocado oil for a neutral profile; or use one-to-one melted margarine if desired.

Pro Tips

1) Toast the buckwheat flour lightly in a dry skillet for 3 to 4 minutes over medium-low heat until it smells nutty, then cool before using. It mellows any bitterness and gives the cookies a warmer, more complex flavor.

2) If the dough feels crumbly or too stiff, add plant milk a teaspoon at a time until it just holds together. If it seems too soft, chill the dough 20 to 30 minutes before scooping so the cookies spread less and hold a nice shape.

3) Toast any nuts or seeds first for deeper flavor and crunch. Fold them in at the end so they keep their texture, and reserve a few whole pieces to press onto the tops of the scoops for a pretty finish.

4) Watch the bake time closely and err on the side of underbaking by 30 to 60 seconds if you like tender centers. The cookies will firm up on the hot sheet as they cool. Finish with a light sprinkle of flaky sea salt while warm for a great sweet-salty contrast.