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    Home » Recipes » Gluten Free Triple Chocolate Buckwheat Cookies

    Gluten Free Triple Chocolate Buckwheat Cookies

    Published: Oct 23, 2020 · Modified: Mar 31, 2022 · by Debra with Leave a Comment · 1411 words. About 8 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This addictive gluten free chocolate cookie recipe doesn't require any special ingredients. The buckwheat flour and cocoa powder give these cookies a great texture and they're full of rich chocolate flavor!

    Gluten free triple chocolate cookies on a baking sheet.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Everyone needs chocolate cookies. Including the gluten-free peeps. They deserve them, and they shouldn't be hard to make or full of odd ingredients.

    This gluten free chocolate cookie recipe is made without xanthan gum, or any other not-usually-found-in-a-cupboard ingredient. Just buckwheat flour and cocoa. And chocolate. And chocolate chips.

    That's triple chocolate if you're counting.

    A woman's hand holding a gluten free chocolate cookie.

    I have your attention now? I love these cookies and their cute domed shape. A little crunch on the outside, and soft on the inside. And they have secrets.

    The first secret is using eggs cold from the fridge. This means you don't have to refrigerate the dough and wait for an extra however-long before you can bake them.

    A bowl of chocolate chips.

    The second secret is: putting the chocolate chips in the freezer!

    It helps in the same way as the cold eggs, by keeping the dough cold. But what it really does is keep the chocolate chips from melting too much so you get a nice chunk of chocolate surprise in every bite.

    And who wouldn't love that?

    Choose high quality dark chocolate that is at least 60% cacao. I used Guittard, which you can find on Amazon and at Whole Foods. You could also use Ghirardelli dark chocolate chips.

    Gluten free triple chocolate cookies on a baking sheet.

    Is buckwheat flour gluten free?

    Yes! Despite its name, buckwheat is not wheat at all. It's actually a seed from a fruit related to rhubarb, and completely gluten free!

    Gluten Free Triple Chocolate Buckwheat Cookies

    Adapted from Nigella Lawson

    Preheat the oven to 350 F. Line two cookie sheets with parchment paper.

    A bowl of chocolate chips on an orange kitchen scale.

    Weigh out 5 ounces of chocolate. Why am I making you weigh it? Because chocolate chips vary in size, or maybe you're chopping your own chocolate. Since the melted chocolate is a key ingredient in holding these cookies together, we need to be sure we've got it right!

    Once you get a kitchen scale, you'll find you use it all the time. I love my Escali kitchen scale. They come in all kinds of colors so you can match your kitchen decor!

    Place the remaining chocolate chips (about 1 cup) in the freezer. (There's that secret!)

    Melted chocolate in a glass bowl.

    Melt the chocolate in a bowl in the microwave.

    A bowl with dry ingredients for gluten free buckwheat cookies.

    In another bowl, mix together the buckwheat flour, cocoa, baking soda and salt until thoroughly combined.

    Creamed butter and sugar in a mixing bowl.

    Using a stand mixer with the paddle attachment, cream together the butter, vanilla, and brown sugar until it becomes caramely and fluffy, about 5 minutes. Scrape down the sides as needed.

    If you prefer, or don't have a mixer, you can cream the butter and sugar by hand with a whisk or a wooden spoon.

    Chocolate cookie batter in a mixing bowl.

    Next beat in the cooled melted chocolate, then the eggs - cold and straight from the fridge - one by one. (There's that other secret!) Scrape down the sides of the bowl again and make sure everything is incorporated. The consistency will be kind of like wet cake batter.

    Cookie batter in a mixing bowl.

    Carefully beat in the dry ingredients on low speed until just incorporated. Then add the chocolate chips from the freezer and stir to combine.

    Buckwheat flour is a very sturdy ingredient, so this dough will be thick and not as soft and scoopable as regular cookie dough. And when you add the frozen chocolate chips this factor increases.

    Gluten free chocolate buckwheat cookies on parchment paper ready to go into the oven.

    Scoop cookies onto the parchment paper a couple of inches apart, they don't spread out too much. I like to use a small cookie scoop for these, it makes it easier since the dough is so thick and sturdy.

    If you don't have a cookie scoop just use a spoon and scoop 'em out!

    Gluten free chocolate buckwheat cookies on parchment paper ready to go into the oven.

    Place the remaining dough in the fridge for 10 minutes.

    Bake the cookies for 10 minutes, then remove from the oven and leave on the cookie sheet for 10 more minutes. Transfer to a wire rack to finish cooling.

    Gluten free triple chocolate cookies on a baking sheet.

    Once the first batch comes out of the oven, take the dough out of the fridge and scoop the remaining cookies onto the second parchment-lined sheet and bake/cool just as you did the first batch.

    Gluten free chocolate cookies on a pink plate.

    How do you store gluten free chocolate cookies?

    Store cookies in an airtight container in a cool, dry place for up to four days.

    Related Recipes

    • Gluten Free Chocolate Chip Cookies are a classic reimagined.
    • Gluten Free Peanut Butter Chocolate Chip Cookies exist because peanut butter + chocolate = perfection.
    • Flourless Chocolate Cookies with Chocolate Chips and Hazelnuts are also dairy free!
    Gluten free triple chocolate cookies on a baking sheet.

    Gluten Free Triple Chocolate Buckwheat Cookies

    This addictive gluten free cookie recipe doesn't require any special ingredients. The buckwheat flour and cocoa powder give these cookies a great texture and they're full of rich chocolate flavor!
    5 from 1 vote
    Print Pin Rate
    Course: butter cookies, Dessert
    Cuisine: Gluten free
    Diet: Gluten Free
    Keyword: Gluten free chocolate cookie recipe
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 12 Makes about 2 dozen cookies
    Calories: 270kcal

    Equipment

    • stand mixer
    • baking sheet
    • kitchen scale
    • parchment paper
    • mixing bowls
    • cookie scoop

    Ingredients

    • 11 oz bittersweet chocolate divided
    • ¾ cup buckwheat flour
    • 3 tablespoon unsweetened cocoa powder sifted
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 4 tablespoon softened unsalted butter
    • ⅔ cup dark brown sugar
    • 1 teaspoon vanilla
    • 2 eggs cold from the fridge
    US Customary - Metric
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    Instructions

    • Preheat the oven to 350 F. Line two cookie sheets with parchment paper. Place 6 oz (about 1 cup) of chocolate chips in the freezer.
    • In a small glass bowl, melt the remaining 5 oz of chocolate in the microwave. Set aside to cool.
    • In another bowl, mix together the buckwheat flour, cocoa, baking soda and salt until thoroughly combined.
    • Using a stand mixer with the paddle attachment cream together the butter, vanilla, and brown sugar until it becomes caramely and fluffy, about 5 minutes. Scrape down the sides as needed. You can do this by hand with a wooden spoon or whisk if you don't have a mixer.
    • Next beat in the cooled melted chocolate, then the eggs - cold and straight from the fridge - one by one. Scrape down the sides of the bowl again and make sure everything is incorporated. The consistency will be kind of like wet cake batter.
    • Carefully beat in the dry ingredients on low speed until just incorporated. Then add the chocolate chips from the freezer and stir to combine.
    • Scoop cookies onto the parchment paper a couple of inches apart. Place the remaining dough in the fridge.
    • Bake the cookies for 10 minutes, then remove from the oven and leave on the cookie sheet for 10 more minutes. Transfer to a wire rack to finish cooling.
    • While the first batch cools on the cookie sheet, take the dough out of the fridge and scoop the remaining cookies onto the second parchment-lined sheet and bake/cool just as you did the first batch.

    Notes

    Tips and Tools
    • This recipe has two secrets. Using eggs cold from the fridge means you don't have to refrigerate the dough and wait for an extra however-long before you can bake them. Secondly, placing the chocolate chips in the freezer keeps them from melting too much so you get a nice chunk of chocolate surprise in every bite. 
    • Choose high quality dark chocolate that is at least 60% cacao. I used Guittard, which you can find on Amazon and at Whole Foods. You could also use Ghirardelli dark chocolate chips.
    • I like to use a cookie scoop for these. They keep their lovely domed shape - little balls of chocolate goodness. But a regular old teaspoon works just as well, too. 
    • Buckwheat flour is a very sturdy ingredient, so this dough will be thick and not as soft and scoopable as regular cookie dough. And when you add the frozen chocolate chips this factor increases. That's why the cookie scoop comes in handy.
    • Why am I asking you to weigh your chocolate? Because the melted chocolate is a crucial part of the dough. Weighing it for accuracy will ensure the cookies come out right every time. I love my Escali kitchen scale. Once you have one you'll find you use it all the time. And they come in fun colors! 
    • This recipe was adapted from Nigella Lawson
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
     

    Nutrition

    Calories: 270kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 167mg | Potassium: 236mg | Fiber: 3g | Sugar: 22g | Vitamin A: 169IU | Calcium: 36mg | Iron: 2mg
    « Oven Roasted Carrots with Tahini Sauce and Cilantro
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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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