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Buckwheat Chocolate Chip Cookies

Orange-Scented Buckwheat Chocolate Chip Cookies

  • Author: Ericka Thielke
  • Total Time: 28 minutes
  • Yield: 12 cookies 1x


  • 1 cup light buckwheat flour
  • ¼ cup almond flour
  • ½ tsp fine sea salt
  • ½ tsp baking soda
  • 1/3 cup ghee, butter or coconut oil, softened
  • ½ cup coconut sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup dark chocolate chips, or your favourite dark chocolate bar, chopped
  • 1 tsp orange zest


  1. In a medium bowl, mix together buckwheat flour, almond flour, baking soda and salt.
  2. In a mixer bowl, beat ghee, butter or coconut oil with coconut sugar on high for about 4 minutes. Add vanilla and egg. Stir in dry ingredients until just combined. Fold in chocolate chips and orange zest.
  3. Chill dough for a few hours, or even better, overnight. This allows the buckwheat to mellow. You can also bake these immediately and they will still be good!
  4. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Scoop 1-inch dough balls onto sheet. Flatten a bit, if desired.
  5. Bake for 12-13 minutes. Cool for a few minutes on the baking sheet, then transfer to a cooling rack. Enjoy!


These cookies are best when the dough can rest a few hours, preferably overnight, to allow the grains to soften.

  • Prep Time: 15 minutes
  • Cook Time: 13 minutes

Keywords: cookies, gluten-free cookies, buckwheat flour, buckwheat cookies, buckwheat chocolate chip cookies, chocolate chip cookies