Gluten-Free Buckwheat Chocolate Chip Cookies (Crisp Edges, Soft Centers)

Gluten-Free Buckwheat Chocolate Chip Cookies

Chewy centers. Crisp edges. A deeper, toastier flavor than your standard cookie—without needing a gluten-free flour blend.

Buckwheat flour is the quiet hero here. It's naturally gluten-free (despite the name), and it brings this warm, nutty, almost cocoa-like note that makes chocolate chips taste even more chocolatey. The result is a cookie that feels classic and elevated at the same time.

These are the cookies you make when you want something comforting… but still a little refined.

Why you'll love these

• Naturally gluten-free with buckwheat flour (no gf mix needed)
• Chewy + bakery-style, thanks to a quick dough chill
• Simple ingredients, nothing fussy
• Easy to make dairy-free with vegan butter

What buckwheat adds

If you've never baked with buckwheat flour, expect:

• a toasty, nutty flavor
• a cookie that tastes richer (like the chocolate got an upgrade)
• a texture that stays chewy and satisfying

Tip: Light buckwheat flour gives the most “classic cookie” vibe.

Time + Yield

• Prep: 10 minutes
• Chill: 1 hour (even better: 3+ hours)
• Bake: 12–13 minutes
• Makes: about 12 cookies

Ingredients

Dry

• 1 1/2 cups (170g) light buckwheat flour (to make your own: blend 1 1/2 cups Wild Groats buckwheat in a high-speed blender until a flour consistency is achieved)
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet + mix-ins

• 2/3 cup (151g) butter, room temperature
• 2/3 cup (142g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (semi-sweet)

Instructions

1. Whisk the dry ingredients. In a medium bowl, whisk together buckwheat flour, baking soda, and salt.
2. Cream butter + sugars. In a large bowl, beat the butter with brown sugar and granulated sugar until light and creamy, about 2–3 minutes.
3. Add egg + vanilla. Mix in the egg and vanilla until smooth. Scrape down the sides.
4. Combine. Add the dry ingredients and mix just until the flour disappears. Fold in chocolate chips.
5. Chill the dough. Cover and refrigerate for at least 1 hour (this is what gives you the perfect texture and prevents spreading).
6. Bake. Preheat oven to 350°F. Line a baking sheet with parchment. Scoop dough into about 2-tablespoon mounds, leaving 2 inches between cookies. Bake 12–13 minutes, until edges are set and centers look slightly soft.
7. Cool. Let cookies rest on the pan for 2–3 minutes, then transfer to a cooling rack.

My best tips

• Chill = chewy. It’s the easiest way to get that bakery-style texture.
• Pull them early. When the centers look a touch underdone, you’re right on time—they finish setting as they cool.
• Add flaky salt if you want that sweet-salty wow.

Variations

• Vegan: swap butter with vegan butter and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).
• Extra chocolate: use a mix of chips + chopped dark chocolate.
• Nutty: add chopped walnuts or pecans.

Storage

Store airtight at room temperature for up to 4 days. To freeze, let cookies cool completely, freeze in a single layer first, then transfer to an airtight bag or container for up to 2 months.

Recipe originally by Erin Collins of Meaningful Eats. Blog copy and images by Wild Groats.