Last Updated on November 29, 2025 by Jennifer Bell
These soft and chewy chocolate buckwheat flour cookies are one of my favorite gluten-free treats. They’re perfect for school snacks or whenever you’re craving a nutritious dessert. Give them a try if you’re looking for buckwheat flour recipes, like these fudgy vegan buckwheat brownies, which are another yummy option.
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 flavor 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 flavor 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 refined sugar-free cookies are sweetened with maple syrup. You can substitute other liquid sweeteners such as agave if you prefer.
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 Buckwheat Flour Cookies
Start by preheating the oven to 375 degrees Fahrenheit, 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, then 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. I recommend wearing kitchen gloves since the dough will be quite 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 for 10 minutes, then let the cookies cool to room temperature before serving.
Optional Topping
Once the cookies have cooled completely, you can dress them up with a drizzle of melted dark chocolate if you like. Then place them in the fridge for at least 30 minutes or until the chocolate has hardened.
Optional Additions
Mix half a cup each of dark chocolate chips or chopped nuts into the cookie batter, if desired.
Buckwheat Flour Cookies Recipe
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 1/2 cup almond butter (creamy)
- 1/2 cup maple syrup
- 1/3 cup cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon vinegar or lemon juice
- 1/8 teaspoon salt
- 1 cup buckwheat flour (spooned into the measuring cup—not scooped)
- 1/2 teaspoon baking soda
- Optional: melted dark chocolate for drizzling on the cookies after they’re baked and cooled.
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add 1/2 cup almond butter, 1/2 cup maple syrup, 1/3 cup cocoa powder, 1 teaspoon pure vanilla extract, 1 teaspoon vinegar or lemon juice, and 1/8 teaspoon salt to a large mixing bowl and use a whisk to mix well.
- Add 1 cup buckwheat flour (spooned into the measuring cup—not scooped) and 1/2 teaspoon 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 for 10 minutes.
- Let the cookies cool to room temperature before serving.
- Optional step: once the cookies have cooled, drizzle some melted dark chocolate on top, then place the cookies in the fridge for 30 minutes or until the chocolate has hardened.
Notes
- Store these cookies in an airtight container in the fridge for up to five days or freeze them for up to three months.
- Optional additions: mix half a cup each of dark chocolate chips or chopped nuts into the cookie batter, if desired.
Nutrition
More Gluten-Free, Vegan Buckwheat Recipes to Try
- This buckwheat cake is one of my favorite buckwheat flour recipes.
- These buckwheat muffins are an easy, make-ahead breakfast or snack.
My dough turned out very dry. I used honey instead of maple syrup. Could that be the reason?
Sorry it didn’t work for you! Honey has a thicker consistency than maple syrup so that might be why it didn’t work.
I would like to do 1/4 cup maple syrup instead of 1/2 cup. Any ideas on what to sub the other half of the maple syrup for? Maybe applesauce, or coconut milk?
I haven’t tried that so I’m not 100% sure, but I think unsweetened applesauce should probably work.
I made these with my 3 year old and we love them! We used honey because we didn’t have maple syrup. The dough was too dry so I used a splash of milk and it turned out great.
Thank you for the feedback and I’m glad you enjoyed the cookies!
What could be a substitute for the almond butter? Do you think beans?
I haven’t tried substituting beans, but any other type of nut butter or seed butter works.