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Introducing the newest addition to the chocolate chip cookie world: Buckwheat Chocolate Chip Cookies! These super chewy cookies have a lightly sweet floral flavor, chocolate chunks (or chips) and are topped with a touch of sea salt. This is one of my all-time favorite recipes for buckwheat!

buckwheat chocolate chip cookies topped with sea salt on a white background

As we know, I have a thing for buckwheat. I love its hearty, nutty flavor and all the extra health benefits it provides (compared to regular all-purpose flour or whole wheat flour – though this great recipe for whole wheat chocolate chocolate chip cookies is indeed heavenly). It was only a matter of time before I had to try using buckwheat in some classic chocolate chip cookies.

As you might be able to tell, I didn’t actually use chocolate chips. I went with chopped dark chocolate, which was a perfect pairing with buckwheat. These cookies are gluten-free, crispy on the edges, soft in the center, with a lovely heartiness from the buckwheat, but don’t worry! They are still deliciously sweet and a little indulgent. Let’s make them!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

Ingredients

Buckwheat Chocolate Chip Cookies

Unsalted butter – Always start with room-temperature butter for cookies!
Brown sugar
Vanilla extract
Eggs – These should be at room temperature as well. If your eggs are a bit too cold to start making these cookies, just place them in a bowl of warm water for a few minutes before adding them to the mix.
Buckwheat flour – You can find a bag of buckwheat flour at most grocery stores or on Amazon. I like Bob’s Red Mill brand because it’s organic.
Oat flour – You can find this at most grocery stores but it’s so easy to make it yourself! Simply place rolled oats in a high-powered blender or food processor and pulse until they become a fine powder!
Flaxseed meal – Again, Bob’s Red Mill has a great organic product here.
Salt – You’ll need table salt for the cookie dough and sea salt or kosher salt for topping.
Baking soda
Chopped dark chocolate – You can also use chocolate chips!

I went with straight brown sugar in these cookies, as opposed to the usual combination of brown and white sugar. I thought the molasses from the brown sugar would be a nice compliment to the flavor of buckwheat. The chopped dark chocolate I used was my favorite Dark Chocolate Lovers bar from Trader Joe’s. I always pick up a bar when I’m there. It’s super dark, but smooth with a fruitiness that I adore. The dark chocolate also complimented buckwheat very well.

buckwheat chocolate chip cookies stacked on a cooling rack

Equipment

Large mixing bowl (affiliate link): I know almost any classic chocolate chip cookie recipe you find will tell you that you should whisk the dry ingredients in a large bowl and beat the butter and sugar in a different bowl. Once the butter and sugar is beaten and the eggs added, they will say to add the dry ingredients that you so carefully whisked together in a separate bowl. I almost never do this.
Electric mixer (affiliate link): I think I might use my electric hand mixer even more than my stand mixer. It’s easier to grab and works great for cookies!
Cookie scoop (affiliate link): I can’t believe how long I lived without a cookie scoop. It makes cookie making a breeze and it really helps you get evenly sized cookies.
Round cookie cutters (affiliate link): Yes, these are drop cookies and I’m not saying you will need these to cut out dough or anything like that but these can also be a tool to help you get those perfectly even-shaped cookies. Just do the cookie scoot! After the cookies come out of the oven, place a round cutter that is larger than the cookie and gently scoot the cookie around within the cutter. This helps round out any wonky edges. I like this set because it has every size you could ever want!

How to make Buckwheat Chocolate Chip Cookies

Preheat oven to 375°F.
In a small bowl, whisk together the buckwheat flour, oat flour, flax seed, salt and baking soda. Set aside.
Beat butter and brown sugar with an electric mixer on high for 5 minutes until lightened in color.
Add in the eggs and vanilla and beat with the electric mixer until combined.
Pour in the flour mixture and beat again until combined. Stir in the chocolate chips.
Use a 1 1/2 tbsp cookie scoop to drop dough balls on a baking sheet lined with parchment paper. You can place chocolate chips directly on each ball of dough if you want chocolate chips to be visible. Otherwise, you can skip this step.
Bake for about 10-12 minutes, until the edges begin to brown. Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool further.
Sprinkle cookies with sea salt if desired.

Storage Instructions

A cookie deserves to be eaten right away! But if you’d like to store these for later, simply place fully cooled cookies into an airtight container and keep them on the counter for up to 3 days.