Buckwheat Flour Cookies Recipe

These buckwheat flour cookies are soft, chewy, and chocolaty. These nutritious cookies are gluten free, vegan, and so satisfying. They’re perfect for school snacks or whenever you’re craving a chocolate treat. These buckwheat cookies are easy to make and freeze well. Add these nutrient-dense cookies to your list of must try buckwheat flour recipes.

What to serve with these buckwheat flour cookies

If you’re adding these cookies to a dessert table and would like to include another tasty, vegan option, try these coconut flour brownies. They’re easy to make, fudgy, and chewy.

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 buckwheat flour 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 vegan buckwheat 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 them

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 buckwheat cookies at 375 degrees Fahrenheit for 10 minutes. Be sure to let them cool before serving.

Optional topping

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.

Optional additions

Mix half a cup each of vegan chocolate chips and/or chopped nuts into the cookie batter, if desired.

More buckwheat flour recipes to try

• This chocolate buckwheat cake is one of my favorite buckwheat flour recipes.
• These buckwheat flour muffins are an easy, make-ahead breakfast or snack.
• This buckwheat banana bread is perfect for using up ripe bananas.
• These gluten-free buckwheat pancakes are filling and delicious.

You might also like

• These paleo chocolate cookies have crispy edges and chewy centers.
• These spelt flour cookies are perfect when you’re craving a nutritious treat.
• This chocolate peanut butter freezer fudge is an easy, no-bake treat.