These buckwheat flour cookies are chocolaty, soft, and chewy. These nutritious cookies are gluten-free, vegan, easy to make, and so satisfying. They’re perfect for school snacks or whenever you’re craving a chocolate treat.
Main ingredients and substitutions
Buckwheat flour is a gluten-free flour that works well in cookies, cakes, pancakes, and muffins. It adds a warm, earthy flavour and a texture that’s similar to whole wheat flour. If you have trouble finding buckwheat flour at the grocery store then you can order it online.
These cookies get their chocolaty flavour from unsweetened cocoa powder. There are two main types of unsweetened cocoa powder: Dutch process cocoa powder and natural cocoa powder. Either type will work in this recipe.
These cookies are sweetened with maple syrup. You can substitute honey if you prefer and if you don’t need them to be vegan.
These cookies get their soft, chewy texture from almond butter. Creamy almond butter (as opposed to crunchy) works best in this recipe. Be sure to use almond butter with no added salt or sugar. You can substitute any other type of nut butter you prefer. Or for a nut-free version you can use pumpkin seed butter or sunflower seed butter instead.
How to make them
These buckwheat cookies are quick and easy to make. Start by preheating the oven, then add the maple syrup, unsweetened cocoa powder, pure vanilla extract (avoid the artificial stuff if possible), almond butter, vinegar or lemon juice, and salt to a large mixing bowl. Use a whisk to mix well.
Next you’ll add the buckwheat flour and baking soda, then use your hands to mix everything together until a dough is formed. You can wear disposable gloves if you don’t like to get your hands sticky.
Use your hands to roll the dough into 12 evenly sized balls, placing each ball on a sheet pan lined with parchment paper.
Use your fingers to press the dough balls into flat circle shapes.
Bake the cookies at 375 degrees Fahrenheit for 10 minutes. Be sure to let them cool before serving.
Once the cookies have cooled completely, you can dress them up with a drizzle of melted dairy-free dark chocolate if you like. Then place them in the fridge for at least 30 minutes so the chocolate can harden before serving.
Storage and freezing
Store these buckwheat flour cookies in an airtight container for up to three days or freeze them for up to six months.
More buckwheat flour recipes
- This chocolate cake is rich, moist, and decadent.
- These muffins are an easy, make-ahead breakfast or snack.
- This banana bread is perfect for using up ripe bananas.
Buckwheat Flour Cookies
- 1 cup buckwheat flour
- 1/2 cup almond butter (creamy)
- 1/2 cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon vinegar or lemon juice
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- Optional: melted dairy-free dark chocolate for drizzling on the cookies after they’re baked and cooled.
- Preheat the oven to 375 degrees Fahrenheit.
- Add the almond butter, maple syrup, unsweetened cocoa powder, vanilla extract, vinegar or lemon juice, and salt to a large mixing bowl and use a whisk to mix well.
- Add the buckwheat flour and baking soda, then use your hands to mix until a dough is formed (you can wear disposable gloves if you prefer to not get your hands sticky).
- Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
- Use your fingers to press the balls of dough into flat circle shapes.
- Bake the cookies at 375 degrees Fahrenheit for 10 minutes.
- Let the cookies cool before serving.
- Optional: once the cookies have cooled, drizzle some melted dairy-free dark chocolate on top, then place the cookies in the fridge to allow the chocolate to harden for at least 30 minutes before serving.
- Store the cookies in an airtight container for up to three days or freeze them for up to six months.