5.0 from 3 votes
Best Buckwheat Cookies
These Chocolate Chip Buckwheat Cookies are the perfect gluten-free treat! Make them with shredded coconut and pecans for extra texture, or leave them out for a classic cookie.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24
Calories: 132 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ¾ cup coconut sugar
- ½ cup unsalted butter , softened (see notes)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup light buckwheat flour (see notes)
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsweetened shredded coconut
- ½ cup Chopped Pecans
- ¾ cup dark chocolate chips
Instructions
- Preheat your oven to 350ºF and line a large baking sheet with parchment paper. (Use two pans if you want to cook the whole batch at once.)
- In a large bowl, mix the coconut sugar and butter. Then add in the egg and vanilla and stir again.
- Next, add the buckwheat flour, baking soda, and salt. Stir until the batter looks uniform, then fold in the shredded coconut, pecans, and chocolate chips.
- Use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared baking pan. Leave 2 inches of space between each mound, because these will spread as they bake. You should be able to fit 12 cookies per pan; use 2 pans if you want to bake all 24 cookies at once.
- Bake at 350ºF for about 10 minutes, or until the cookies have spread and the edges look lightly golden. Let them cool on the pan for at least 10 minutes before transferring them to a wire rack to cool. Enjoy them warm or at room temperature.
- Leftover cookies should be stored in an airtight container in the fridge for up to a week. You can also freeze these for up to 3 months. (They are crispy straight from the freezer!)
Cup of Yum
Notes
- Nutrition information is for 1 of 24 cookies, assuming you use all of the add-ins. This information is automatically calculated using generic ingredients so it's just an estimate, not a guarantee.
- Butter Note: Use salted butter if you like a sweet & salty cookie. Replace the butter with coconut oil for a dairy-free option.
- Buckwheat Flour Note: I tested this recipe with Anthony's buckwheat flour. I measure flour by scooping it into the bag and leveling off the top, which gives a dense measurement. Use the weight in grams if you want to be exact.
- Want to skip the add-ins? If you leave out the shredded coconut and pecans, these cookies will bake much flatter. But they still taste delicious!
Nutrition Information
Calories
132kcal
(7%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
87mg
(4%)
Potassium
92mg
(3%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
133IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 132
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 87mg | 4% |
| Potassium | 92mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.