Buckwheat Double Chocolate Cookies
This gluten-free double chocolate cookie recipe is made with buckwheat flour! These amazing cookies taste like brownies. So delicious.
Updated by Kathryne Taylor on August 29, 2024
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Hello from the other side. I survived cookbook edits round two, which is the most intense round because a copy editor went through and pointed out my every inconsistency. Oh, my perfectionistic heart! The book and I are better for it, though, and part of me loved arguing over the use of among vs. between.
I can’t wait to get caught up with you guys and caught up on sleep, too. Today, I’m sharing an incredible cookie recipe from Alanna Taylor-Tobin of Bojon Gourmet, and the author of the new gluten-free cookbook Alternative Baker. Alanna has cheered me on through my cookbook-making process and helped test several of my recipes (thank you, Alanna!).
I’m in awe of her work in this new cookbook. Alanna is a trained pastry chef who has mastered gluten-free flours and created over 100 absolutely stunning dessert recipes (each with a photo) in her new cookbook. If you love baking pies and are curious about nutritious and delicious gluten-free flours like buckwheat, chestnut, teff and mesquite, this book is for you.
These cookies called my name from the cookie chapter because they use buckwheat flour, which I love and have in my pantry, and chocolate. Loads of chocolate. (I had also admired these cookies on another friend named Alana’s blog, Fix Feast Flair. Check them out there, too!)
The buckwheat lends this sort of mysterious nutty flavor to the background, and it’s pretty magical. Her version in the book includes bergamot (or orange zest), which sounded lovely, but I’ve had a rough week and found myself craving some pure chocolate comfort food. So I skipped the zest this time, but I’ll try her orange version next time.
I busted out my stand mixer for these babies (although I think you could use a hand mixer if you are patient enough to stand there for a while) and found tapioca flour with all the other Bob’s Red Mill products at my nearest grocery store (although, I think you can use arrowroot starch or cornstarch instead). If you buy buckwheat flour to make these beauties, she has nine other buckwheat recipes in her book, and I have buckwheat pancakes, waffles and crêpes for you, too. Have a great weekend!
Buckwheat Double Chocolate Cookies
This gluten-free double chocolate cookie recipe is made with buckwheat flour, which lends a delicious nutty flavor. These cookies totally taste like brownies. Note that you will need a stand mixer or electric hand mixer for this recipe! Recipe yields 30 small cookies (mine were a little bigger than they were supposed to be so I ended up with about 24).
Ingredients
- 6 tablespoons unsalted butter
- 12 ounces bittersweet chocolate (60–70% cacao mass)*, chopped (about 2 ¼ cups), plus several chunks for the tops of the cookies
- ½ cup buckwheat flour
- 2 tablespoons tapioca flour**
- ¾ teaspoon baking powder
- 2 large eggs, at room temperature***
- ½ cup plus 2 tablespoons cane sugar
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- Flaky salt such as Maldon, for the tops
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees Fahrenheit. Line 2 rimless cookie sheets with parchment paper.
- Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 8 ounces of the chocolate (not all of it!) and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside.
- Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and whip on medium-high speed until the mixture is very light and fluffy, 5 minutes (or use a mixing bowl and hand mixer). Turn the mixer to low and stir in the vanilla until just combined, then the warm chocolate butter mixture. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces chopped chocolate.
- If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches apart. Top each cookie with a few chunks of chocolate and a few flecks of flaky salt.
- Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool on the pans. Enjoy warm or at room temperature. The cookies are best the day of baking but will keep, airtight at room temperature, for up to 3 days.
Notes
Recipe from Alternative Baker by Alanna Taylor-Tobin of Bojon Gourmet.
*Chocolate note: I used Trader Joe’s enormous Belgian dark chocolate bar to make these (54% cacao mass).
**Potential tapioca starch substitutions: I think arrowroot starch or cornstarch might work just as well, but haven’t tried, so please let a comment if you do!
***How to warm eggs to room temperature quickly: If you forget to pull these out of the fridge before you’re ready to bake cookies (cough, me), just put your eggs in a bowl and pour hot water over them. If you do this when you start preparing the ingredients, the eggs should reach room temperature by the time you need them.
Bergamot/orange variation: Add 1 ½ teaspoons packed finely grated zest from 1 medium bermagot or orange to the chocolate and butter mixture as it melts.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
These were fantastic…like a brownie or a flourless chocolate cake..but crispy on the outside…chocolaty inside with the chocolate pieces adding a bit of crunch here and there. The flaked salt on the outside added another dimension of flavor. I just bought a 48 oz bag of bittersweet chocolate chips so I can make them several more times!! I’ve recommended your site to at least a dozen people! such wonderful recipes… thanks again.
Thanks for sharing and for your review, Brenda!
Is it just me who can’t see the nutritional information?
Hi! Did you click the nutritional information to expand? Try clearing your cache if you still can’t see it. Sometimes it can take a second to load depending on your connection.
Looks delightful. Can’t wait to try.
Loved the ingredients.The dough was yummy and got thicker as time went on. Had trouble sizing the cookies as it sounded as if they would spread a lot but they didn’t at all. Trying to figure out when they were done was also a guessing game. End project is a very caky cookie. I’d put it in a 8X 8 pan and make it as brownies. Way simpler.
I’d rate it 5 for flavour.
Denise G.
This was my second buckwheat cookie I have ever made and it was DELICIOUS! Like a fudgy brownie. My whole family loved them! Making a double batch today…3 days later HAHA!
Hi ,
Me and my best friend tried this recipe and all was going well until we realised we had forgotten to add the flour mixture!! We had to go back a step and add it. All the same, we had a great time, thank you for sharing this recipe!!
If i make cacao Half what happens ? Does
It become only less chocolaty or any other affect?
Hi Sheila, Without trying it, I’m not sure. Baking is a science and any small adjustment can impact your results.
My partner is sitting at the table as we speak just repeating the word “Wow” over and over with an occasional “seriously?” now and again. These came out THAT good. I was looking for a recipe to use up some buckwheat flour and happily found this because we also prefer gluten free. This is amazing!
I used Aldi’s Specially Selected Belgian Chocolate Chunks (Dark 62% cacao) and didn’t have tapioca flour, so I made my own from instant tapioca ground up in a magic bullet. I was concerned these may be too overly chocolate for some, so instead of topping with all chips, I did half with walnuts. The sea salt added something special to the tops, as well. I like variety, so I did a few with Espresso chips, too.
As I write this, he’s now put peanut butter between two and is moaning in delight. We may have a problem.
It didn’t take long for me to print the recipe to add to my favorites and share with gluten free friends. Thank you!
Fantastic, Debbie! Thank you for sharing.
Hey Kate,
This is the best GF tastiest cookie that I have ever tasted. I used jaggery(molasses) instead of cane sugar and it turned out pretty good.
Cheers!
Bavya
These taste like brownies! I know if I tell my husband that they’re gluten-free, he won’t like them anymore, but he loved them so far. I ended up with an enormous amount of buckwheat flour, so I may be making these often for a while.
Absolutely love these cookies. Make them all the time. They
freeze really well. I pull them from the freezer and put them in
the toaster oven 250 for a minute or two and its like they were
just baked. Also, they are great with homemade ice cream.
It is like a little brownie with the ice cream.Thanks
That’s great to hear, Linda!
These are so so good! And gluten free! I’ve been gluten free for 12 years and this is the best cookie recipe I have found. Thank you for sharing. Making again at Christmas!
Hooray! Thank you, Erin.
I just made these and I’m Not sure where I’ve gone wrong but the cookies turned out to be more like cakes. It wasn’t cookie like at all.
Will have to retry and see if it’s the same. I did substitute coconut sugar for cane sugar as that’s what I had in the pantry and a little bit less than 1/2 cup.
HI, I’m sorry to hear that. How did you measure the flour? Be sure to spoon and level it. Also changing the type of sugar will impact your results.
Hey Kate, I don’t have tapiocaor buckwheat flour, so could I substitute them for regular or whole wheat flour?
Hi Esme, I would recommend myAmazing Chocolate Chip Cookies instead.
what is a substitute for tapioca flour and buckweat flour
Hi Nikki, you may want to make a different cookie recipe. Maybe my Amazing Chocolate Chip Cookies. I hope you try them!
Fantastic!
My husband asks: can ‘we’ make those chocolate cookies all the time!
Super fast, and only 6 minutes or so in the oven.
I leave out the 1/2 cup of sugar and use 65% dark choc chips and they are delicious and plenty sweet from the sugar in the choc chips.
Thanks Kate for another excellent recipe!
Wonderful to hear, Tamara! I appreciate your review.