These double chocolate buckwheat cookies are outrageously delicious and incredibly good for your health! So, if you’re looking for a healthy treat, give this mouthwatering cookie recipe a try! These gluten free and dairy free cookies are as insanely tasty as they are healthy! Ultra soft – ultra delicious!
Buckwheat flour cookies are made with buckwheat flour , allergen free chocolate chips and raw cacao powder!
Why bake with buckwheat flour
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.
So how about buckwheat flour? If you never baked with buckwheat flour, it’s an excellent option if you want to take a break from regular flour or need to avoid gluten for health reasons. In fact, this is my preferred flour due to its texture, taste and flexibility in baking.
Despite the name, buckwheat is not related to wheat, as it is not even a grass! Instead, buckwheat is related to sorrel and rhubarb. Which, in turn, makes it a great option to all those out there with food allergies!
I personally have a love affair with buckwheat – I can eat it for breakfast, lunch and dinner all in the same day! And then have a buckwheat cookie for dessert! I even grind my own buckwheat flour! It’s so good for you.
Healthy buckwheat flour cookies
I enjoy making healthier treat recipes because it should be possible to indulge in traditional sweets on a regular basis and avoid many unhealthy ingredients at the same time. Best of all, you’ll never know that they are the ‘healthier’ version. They taste like high quality chocolate cookies! No compromises here.
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 cookies have all high quality ingredients for good health: olive oil, nutritious buckwheat flour (not related to wheat at all) , and zero wheat or gluten.
You just can’t beat the combination of dark chocolate, brown sugar and chocolate chips here!
Use raw cacao powder vs. cocoa powder
I used raw cacao powder which is very light and needs to be mixed in with oil in order to blend in well with the rest of the ingredients.
Why use raw cacao powder vs. cocoa powder? I’ve read tons of studies exploring links between chocolate and health benefits, and most of these studies are not dealing with chocolates you’d find at the store. They’re focused on cacao beans themselves, either in raw or minimally-processed forms, which is what I used here – raw cacao powder.
Cocoa, on the other hand, is processed at a much higher temperature and often contains added sugar and dairy. That’s a key distinction between this cookie recipes and many others that do not use raw cacao in them.
Key differences between cacao and cocoa
Cacao is a pure form of chocolate, made by cold pressing unroasted cocoa beans while cocoa is always processed with high heat, which destroys some of the beneficial nutrients it contains.
Cacao powder contains higher amounts of fiber and nutrients than cocoa powder. It is also an amazing source of vitamins, minerals, fiber and protein.
And it bakes well too!
What kind of sugar to use
I also 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.
How to make cookies egg free
- Substitute egg with 3 tablespoons of water and add 1 additional tablespoon of olive oil.
- When forming a cookie, double up on the height of the cookie to make it twice as thick to compensate for the lack of egg. Otherwise it will crumble very easily.
I make egg free version of this cookie quite often – and it’s quite tasty!
More gluten free cookie recipes
If you are interested in baking with other non traditional flours, I recommend these easy and delicious recipes:
Double Chocolate Buckwheat Flour Cookies
- 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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.