Double Chocolate Buckwheat Cookies are incredibly fudgy, rich and delicious! Grain-free and refined sugar-free, these cookies are perfect for sharing any time of year!
There’s no other way to say this…
These cookies will make you legit re-evaluate your life.
2500% chocolate upon chocolate, 1800% healthful, 3000% Christmas cookie-able, 4300% kid, tween, adult-friendly. Grain-free lumps of ooey gooey gluten-less double chocolate richness to really get you lit? Prepare for gravity to reverse itself and the laws of physics to be defied.
They are, in an expression, the real McCoy. The full monty. The ooh ee ooh ah ah ching chang walla walla bing bang.
And you can quote me on that.
But don’t just take my word for it. Let your eyes do the troubleshooting.
What is Buckwheat Flour?:
Buckwheat flour. Let’s talk this out. It has the most unique nutty//earthy flavor. It’s super great for making pancakes and crepes, as well as cookies, quickbreads, cakes, scones, etc. You can use it in conjunction with other gluten-free or grain-free flours, or – just like in the case of these cookies – use it on its own.
Buckwheat is a seed that’s full of fiber, antioxidants, vitamins and minerals and is neither a grain, nor does it contain gluten, making it a gut-friendly food for most individuals.
Buckwheat groats can be cooked similarly to wheat berries, or they can be ground down into oatmeal-like texture (like what you saw in my Superfood Blueberry Buckwheat Porridge), or, finally, finely ground into flour. Because it’s so nutrient-dense, buckwheat is considered a superfood.
I use Bob’s Red Mill’s buckwheat flour for all of my buckwheat needs. One bag goes a long way since buckwheat absorbs quite a bit of liquid, and it’s a super choice option for all of your gluten-free and grain-free endeavors.
Because these cookies are approximately 7500% chocolate and buckwheat flour absorbs a little more liquid than your regular flour, you hardly need any flour at all for this batch. Only a scant ½ cup of buckwheat flour wins you oodles of grain-free cookies that you should 200% make for all your peeps this holiday season.
These do require more prep than my usual toss-it-in-a-bowl-and-stir recipe. You take hunks upon hunks of chocolate (you can use unsweetened or 60 – 2000% dark) and melt it in a double boiler. You then stir all of the ingredients (melted chocolate included) together to make the chillinest illinest cookie dough that requires every ounce of your self-control to not devour Johnny on the spot.
You also refrigerate the dough before baking it off into cookies, so you’re looking at a couple extra steps that are well-worth the effort.
Quadruple whammy chocolate decadence face meld…and GO!
Gluten-Free Salted Double Chocolate Buckwheat Cookies
Ingredients
- 8 ounces unsweetened chocolate chopped*
- 2 tablespoons salted butter
- 2/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 eggs
- 3/4 cup buckwheat flour
- 2 teaspoons baking powder
- Pinch fine sea salt
- 1/2 cup dark chocolate chips
- Coarse sea salt for baking
Instructions
- Heat a pot of water until boiling, and add the chocolate and butter to a smaller pot that fits inside the mouth of the pot with boiling water, creating a double-boiler. Reduce the heat on the boiling water to a gentle boil, and place the pot with the chocolate and butter over the hot water to melt. Stir occasionally until melted. Remove from heat, add the pure maple syrup, stir, and set aside to cool slightly.
- Whisk the eggs together in a mixing bowl. Stir together the buckwheat flour, baking powder, and salt in a separate bowl then add this dry mixture to the mixing bowl with the eggs, along with the melted chocolate mixture. Stir well until combined, then fold in the chocolate chips.
- Cover with plastic wrap and refrigerate until chilled, about 1 hour (overnight works best).
- When ready to bake, preheat the oven to 350 degrees F and spray a cookie sheet with cooking oil.
- Roll a ball of dough in your hands then press it into a cookie shape. Place on the baking sheet and repeat for remaining dough. Sprinkle cookie dough with sea salt and bake until edges have firmed up and chocolate has melted, about 8 to 10 minutes.
- Allow cookies to cool a few minutes before diving in!
Notes
Nutrition
These look amazing, I want them so much! The cookies are just beautiful.
To your dog you are on the same stage as one in all their littermate’s and they don’t have to
listen to their littermate.
I am dying to make these for a holiday work cookie exchange! What’s the yield on this batch?
I love buckwheat flour but I don’t use it often because my boyfriend doesn’t like the flavour. These cookies sound like the perfect way to disguise it!
I’ve never tried buckwheat flour before, but you KNOW I’m going to be giving it a shot soon because these cookies look ridiculous and delicious and AH-MAZING. My goodness. Way to go, lady!
Wow, these look deliciously rich and fudgy! I love that you used buckwheat – so healthy!
I really need to use buckwheat flour more often. I made pancakes with it a few months back and then just sort of forgot about it! For shame!!
I actually have two cookie swaps this year … I need to make me some of these! But likely yes, I’ll eat most of them before they actually make it to said swap!
It is CAH-RAY-ZEE how fudgy and buckwheaty these are SIMULTANEOUSLY. Makes my belly and my heart happy.
They look wonderful! Do you think they would still be good if I replaced the butter with coconut oil and the egg with a flax egg? Thanks!
Hi Hallie! I think coconut oil would be fabulous, but I’m not too sure about the flax egg. If you’ve had success using flax eggs in cookies in the past, I’d say go for it! I just haven’t had much success with them, which could totally be operator error 😉 Let me know how they turn out and enjoy the rest of your weekend! xo
Thanks so much! I’m looking forward to try these!
Ou looks great I love chocolate and buckwheat. You think i could get away with just regular sugar? Thanks
Hi Michelle, you can definitely use regular sugar. I’d start with 2/3 cup of sugar and taste test the dough – if it isn’t sweet enough, bump it up another 1/3 cup to a well-rounded 1 cup total of sugar. Let me know how they turn out!
The first batch turned out more like brownies. The second batch I baked for 12 minutes and they had a cookie crunch. Really good for chocolate lovers like me. 3/4 cup was enough for sugar. Thanks!
Buckwheat cookies! Oh now I’m so intrigued!! I have a huge bag of Bob’s Buckwheat flour that I use for pancakes. Cookies are next!!
I have some newly acquired salt flakes that I have been wanting to try. Do you think they would work to sprinkle on top ? I love salty/sweet … of course everyone does.
Ah yes! I bet salt flakes would be amazing on top! Let me know if you try it out!
I’ve never baked with buckwheat flour- clearly I need to start! Pinning 🙂
buckwheat = healthy = cookies..i love this 🙂
Buckwheat is my #1 flour! I go through bags and bags! I just can’t get other the earthly wonderful flavor and color!
These cookies look so deliciously chocolatey and fudgy! I don’t bake with buckwheat flour much, but it looks like a great alternative for gluten free baking!