Delicious double chocolate healthy cookies made with wholesome ingredients. Easy, guilt-free treats made with buckwheat flour are perfect for snacking or dessert!
These double chocolate cookies are outrageously delicious and incredibly good for your health. Ultra soft, ultra delicious. These cookies are made with buckwheat flour, allergen free chocolate chips and raw cacao powder!
Why you'll love this cookie recipe
These are soft, rich, gluten-free, and dairy-free cookies that taste indulgent while including nutritious, allergy-friendly choices.
Ingredients and why you need them
- Olive Oil: The fat in the recipe that keeps cookies moist and soft without dairy. It helps create a smooth dough when mixed with cacao powder.
- Raw Cacao Powder: Provides the rich chocolate flavor. Raw cacao is less processed than cocoa powder, so it retains more nutrients and antioxidants.
- Dark Brown Sugar: I opted for organic dark brown sugar here not only because organic is better and healthier, but because I find that it bakes very well and adds a wonderful taste to the cookie.
- Salt: Enhances flavors by balancing the sweetness and intensifying the chocolate taste.
- Baking Soda: A leavening agent that helps the cookies rise and become light and soft rather than dense.
- Chocolate Chips: I used allergen free chocolate chips, made by Enjoy Life brand. These chocolate chips are free of common allergens, so frequent in most other chocolate chips, such as: soy, milk, nuts or dairy.
- Buckwheat Flour: The main flour that gives structure to the cookie. Buckwheat is gluten-free and offers a nutty flavor, making it a healthier alternative to wheat flour.
- Egg: Binds all ingredients together and provides structure and softness. Can be substituted with water and extra olive oil for an egg-free version.
How to make double chocolate buckwheat cookies
- Mix wet ingredients: Combine olive oil with raw cacao powder until smooth. Add salt, baking soda, and dark brown sugar, mixing well. Stir in the egg to bind the mixture.
- Add dry ingredients: Fold in the buckwheat flour and allergen-free chocolate chips to create the cookie dough.
- Form cookies: Scoop and drop the dough onto a baking sheet, flattening each slightly into a round shape.
- Bake and cool: Bake for 10 minutes at 350 F. Once done, let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Double Chocolate Buckwheat Flour Cookies
These sweet treats have all high quality ingredients for good health: nutritious buckwheat flour, allergen free chocolate chips and raw cacao powder. They are gluten free and dairy free!
Print
Pin
Servings: 12 cookies
Ingredients
- 3 tablespoon Olive Oil
- ⅓ cup Cacao Powder
- ⅓ cup Dark Brown Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Soda
- ½ cup Chocolate Chips (I used Enjoy Life allergen free chips)
- ¾ cup Buckwheat Flour
- 1 egg
Instructions
- Preheat oven to 350 F.
- Combine olive oil and cacao powder first. Then add salt, soda and brown sugar.
- The next thing that goes in is egg. Mix a until combined, then add flour.
- Fold in chocolate chips
- With a cookie scoop, drop dough onto baking sheet. Flatten slightly with a spatula or your fingers to form into a round cookie.
- Place in oven and bake for 10 minutes.
- Take out of oven and let them cool on baking sheet for 5 minutes.
- Store cookies in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Calories: 127kcal
Nutrition Facts
Double Chocolate Buckwheat Flour Cookies
Amount per Serving
Calories
127
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Cholesterol
14
mg
5
%
Sodium
61
mg
3
%
Potassium
92
mg
3
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
2
g
4
%
Vitamin A
35
IU
1
%
Calcium
22
mg
2
%
Iron
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Pro Tips
- Ingredient Quality Matters: Use raw cacao powder instead of processed cocoa powder for maximum antioxidants and richer flavor. Opt for allergen-free chocolate chips to keep your cookies inclusive and allergy-friendly.
- Proper Mixing Technique: Start by blending olive oil with cacao powder until smooth to avoid clumps and ensure even chocolate distribution. Add sugar and dry ingredients gradually, folding gently to maintain cookie softness.
- Cookie Thickness: For egg-free versions, double the height of each cookie before baking to prevent crumbling, as eggs act as binders and leavening agents.
- Watch the clock: Cookies bake quickly-around 10 minutes at 350°F is ideal. Overbaking leads to dryness, so watch closely and remove them once edges are firm yet centers remain soft.
Troubleshooting Common Issues
- Dry or Crumbly Cookies: Usually caused by insufficient fat or excessive flour. Adjust moisture by adding olive oil or reduce buckwheat flour slightly.
- Flat Cookies: Overmixing or too little leavening can cause spreading. Mix ingredients until just combined and use the correct amount of baking soda.
Frequently Asked Questions
Can I make these cookies vegan?
Yes, substitute the egg with 3 tablespoons of water plus an additional tablespoon of olive oil, and double the cookie size to prevent crumbling.
Is buckwheat flour gluten-free?
Absolutely. Despite the name, buckwheat is not related to wheat and is safe for gluten-intolerant individuals.
Can I use regular cocoa powder instead of raw cacao powder?
You can, but raw cacao powder offers superior nutritional benefits and a richer flavor profile.
Storage and Shelf Life
- To maintain freshness and flavor, store cookies in airtight containers.
- Room temperature storage is not recommended beyond a day or two due to the moisture from olive oil and chocolate.
- Refrigerate: Keep cookies in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.
More gluten free cookie
- Quinoa Flour Dairy Free Chocolate Chip Cookie
- Almond Flour Cranberry Cookies
- White Chocolate Cranberry Cookies
- Amaranth Spice Cookies
- The Best Gluten Free Chocolate Chip Cookies
Follow me on PINTEREST and FACEBOOK to get more recipe ideas!
Sam H says
This recipe was great! Didn't taste healthy and it wasn't overly sweet. It was more of a cakey cookie. We will be making it again!
Olya Shepard says
I'm glad it didn't taste "healthy"! I thought same thing.
Joan Sharpless says
Just took this out of the oven about 20 minutes ago. We cooked it for 13 minutes as my husband thought it needed a bit more time. We doubled this recipe and I just tasted a teeny bit! We wanted to add roasted pecans but it’s such a dry batter we put in one cup of tiny chocolate chips! We did add 2 additional tbs of Olive oil to this batter as this was so dry just mixing all the ingredients together. We used 2 eggs, not water! We used coconut sugar, too!
This would be so delicious as a topping crumbled on ice cream. I don’t know if we can cut this into pieces but we will serve it because it’s delicious!
Thanks for this recipe!
Joan
Olya says
Wow! The cookie dough should be moist (thank you brown sugar, eggs and oil). I used very moist darkest brown sugar possible (not the usual kind, but organic dark brown sugar from Wholesome brand)
Jaclyn says
These were pretty good! A little in the dry side so you definitely need 1/2 c chocolate chips. Next time I will use mini chips. Thanks for sharing 🙂
Olya says
That's wonderful to read Jaclyn!
Anna Dunaway says
Recently found out my daughter is gluten intolerant 😕 these cookies definitely compare to larabar kids chocolate chip cookie bars💖 instead of making them in individual cookies I made them into bars, excluded the cacao powder I did add a few chia seeds and a little vanilla 😋 and drizzled honey on top when they were Done!!! Delicious 😋 my daughter loved them ❤ we will make these again and again
Olya says
I am so glad you daughter loved it and I am always happy to inspire some gluten free cooking!
Xin says
Can these be made as a sheet cookie or bar? They look fab!
Olya says
Actually yes! That's a great idea!
Layne says
If a 1/4 cup of buckwheat flour is 35% DV how are these only 4%? And does "soda" mean baking soda?
Olya says
Yes, baking soda. Can you clarify what value does 4% refer to?
Buckwheat Flour says
I love experimenting with gluten free baking, I tried Chocolate Coconut Macaroons, Quinoa Cookies and now buckwheat cookies! And I also managed to make the best gluten free chocolate chip cookies with almond flour. Buckwheat flour is great grain-free flour suitable for all baking needs. Buckwheat also makes a great soba noodles. Organic Buckwheat Flour has a fresh, subtle aroma, a rich nutty flavor and a natural, light brown color.
Olga says
I love buckwheat flour!