Vegan Buckwheat Flour Cookies are an easy, one-bowl treat packed with chocolate chips and naturally gluten-free, nut-free, and 100% vegan.
Perfect as a delicious dessert or wholesome snack, these cookies are soft, satisfying, and simple to make.
If you love gluten-free cookies, try my chickpea flour chocolate chip cookies and pumpkin banana cookies, too!
These vegan buckwheat flour cookies quickly became a favorite in our house - the whole batch was gone before I even had a chance to hide a few for later!
They've got that rich, nutty, earthy flavor from the buckwheat flour, mixed with the deep chocolatey goodness of cocoa powder and melty chocolate chips in every bite.
I used a flax egg to keep them egg-free and totally vegan, and even though they're gluten-free, they don't fall apart at all - just soft, chewy, and perfectly satisfying.
Fun story: I once made these without the flax egg and took them on a picnic-big mistake! They fell apart as soon as I touched them, so trust me, the flax egg makes all the difference.
The best part? You only need one bowl, a few simple ingredients, and about 20 minutes from start to finish.
If you love buckwheat, check out my buckwheat pancakes, gluten-free buckwheat bread, buckwheat muffins, simple buckwheat tortillas, and buckwheat porridge recipe.
If you're craving more wholesome cookies, check out my carob cookies, spirulina cookies, cranberry orange oatmeal cookies, and banana apple oat cookies next!
Jump to:
🍫Ingredients and Substitutions
- Buckwheat flour: You can use light or dark buckwheat flour, but I recommend light for a milder taste and finer texture.
- Sugar: I used brown sugar for a rich flavor, but granulated or coconut sugar works well too.
- Cocoa powder: Adds deep chocolate flavor that pairs perfectly with buckwheat's earthy notes.
- Flax egg: Made with 1 tablespoon ground flaxseeds and 2.5 tablespoons water (let it sit for a few minutes to thicken).
- Vegetable oil: Any neutral oil, like sunflower or canola, works great here.
- Chocolate chips: I used vegan chocolate chips, but chopped dark chocolate is a delicious alternative.
- Vanilla: Just a splash enhances all the warm, chocolatey flavors in the cookies.
- Baking soda: Helps the cookies rise slightly and stay soft in the center.
- Salt: A pinch of salt balances the sweetness and brings out the chocolate flavor.
- Water: Adds just enough moisture to bring the dough together smoothly.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Buckwheat Flour Cookies
Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a mixing bowl, whisk together the flax egg, sugar, oil, vanilla, and water for 1-2 minutes until the mixture looks smooth and slightly creamy.
Step 2: Add in the buckwheat flour, cocoa powder, baking soda, and salt. Mix until everything is fully incorporated and a dough forms.
Step 3: Fold in the chocolate chips and mix until evenly distributed throughout the dough.
Step 3: Scoop about 1 ½ tablespoons of cookie dough for each cookie and place onto the prepared baking sheet, leaving a bit of space in between. Add a few extra chocolate chips on top if you like.
Step 4: Bake for 12 minutes for soft cookies or 13 minutes for a slightly crispier edge. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
📋Substitutions
- Nutty crunch: Add 2-3 tablespoons of finely chopped walnuts or almonds if you don't need the cookies to be nut-free.
- Add dried fruit: Swap some of the chocolate chips for dried cranberries or raisins for a sweet, chewy bite.
- Spiced up: Add 1 teaspoon cinnamon or pumpkin spice for cozy warmth.
- Chia egg replacement: You can use chia egg instead of flax egg by mixing 1 tablespoon chia seeds with 3 tablespoons water.
💡Marinela's Tips
- Measure ingredients carefully using cups and spoons. Scoop dry ingredients into the cup and level off with a knife to ensure the same texture every time.
- Don't skip letting the flax gel sit for at least 5 minutes. It thickens and binds the dough perfectly for the best texture.
- Add extra chocolate chips on top before baking for that irresistible melty look.
- Let the cookies cool on the baking sheet first - they firm up and won't fall apart when you transfer them.
❓Frequently Asked Questions (FAQ's)
Store leftovers in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
You can replace the flax egg with a chia egg. Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 5-10 minutes until it gels. It works just as well to bind the dough in vegan and gluten-free baking
🍪More Vegan Cookie Recipes
📖 Recipe
Vegan Buckwheat Flour Cookies
Equipment
- 1 Bowl
- 1 Whisk
- 1 baking sheet lined with parchment paper
Ingredients
- 1 cup buckwheat flour scooped and leveled
- ½ cup brown sugar or granulated sugar
- 1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water)
- 2 tablespoons cocoa powder unsweetened
- ¼ cup neutral vegetable oil
- ⅓ cup vegan chocolate chips plus more for topping, optional
- ¼ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. In a mixing bowl, combine ground flaxseed and 2.5 tablespoons of water. Let it sit for 5-10 minutes to thicken.
- Add flax egg, sugar, oil, vanilla, and water. Whisk for 1-2 minutes until smooth and slightly creamy.½ cup brown sugar, 1 flax egg, ¼ cup neutral vegetable oil, 1 teaspoon vanilla extract, ¼ cup water
- Stir in buckwheat flour, cocoa powder, baking soda, and salt until just combined.1 cup buckwheat flour, 2 tablespoons cocoa powder, ½ teaspoon baking soda, 1 pinch salt
- Mix in the chocolate chips until evenly distributed.⅓ cup vegan chocolate chips
- Scoop about 1 ½ tablespoons of dough per cookie onto the prepared baking sheet. Top with a few extra chocolate chips if desired.
- Bake for 12 minutes for soft cookies or 13 minutes for crispier edges. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Flour: Use light buckwheat flour for a milder taste and finer texture. Dark buckwheat flour has a stronger, earthier flavor.
- Flax egg: Let your flax egg gel for at least 5 minutes before mixing to help bind the dough.
- Egg replacement: Swap the flax egg for a chia egg (1 tablespoon chia seeds + 3 tablespoon water) if you prefer.
- Sugar options: Brown sugar, coconut sugar, or granulated sugar all work well.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
If you try these buckwheat chocolate chip cookies, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
Rene says
This is a delicious, cake-like cookie! I love buckwheat flour so much that even looking at it makes me happy because it's so silky! I did use 2 Tbsp of unsweetened applesauce + @ Tbsp nonfat greek yogurt in place of the oil, used a monkfruit/allulose blend brown sugar and sugar free chocolate chips to keep it no sugar added for us, and they turned out perfect. They are so cake-like, I wonder about doubling the recipe and baking it in a square pan as cake next time. The chocolate flavor is perfect. Thank you for the great recipe!
Marinela Malcheva says
Thank you so much, Rene! I'm thrilled you loved the buckwheat cookies and that your no-oil, no-sugar-added version turned out perfectly. I'd absolutely love to hear how it goes if you try baking it as a cake next time😊