Buckwheat Double Chocolate Cookies (Gluten Free!)

I was skeptical of this recipe. Verrrrrrry skeptical, but these cookies are simply delicious. They are also gluten free and full of protein and iron from the buckwheat flour, and flavonoids from the dark chocolate. So I consider them health food, but they are cookies people. Ridiculously good cookies with benefits.


As I was reading the original recipe, I was thinking – no way. NO WAY. Buckwheat flour is going to have a weird consistency and I’m just going to end up craving a brownie. Well, these are my new brownies. The chewy, rich, deliciousness that came out of my oven is just beyond any cookie I’ve baked in a very long time. Case in point, my picky toddler took a few down in a matter of minutes (although this little guy is quickly realizing mom makes some pretty tasty food).

So let’s briefly discuss the health benefits. Dark chocolate can help regulate blood pressure and cholesterol, has disease fighting properties, and boosts memory and focus. Plus it makes us happy when we eat it. Am I right? Put it into a dark, rich, chewy cookie, and I am a completely happy girl. Buckwheat is a gluten free fruit seed that can be made into a flour. It’s rich in magnesium, copper and dietary fiber. If you’re wondering (like I was) what is so great about magnesium and copper in your diet, they both help with neurological function. I could use some help in that department on a daily basis, dealing with mom brain and all.

I added tart dried cherries (one more antioxidant rich food that helps reduce inflammation amongst other ailments, but completely optional) to my cookies and adjusted the recipe a bit to make these the perfect cookies for my palate. Some tips for success – try to bake the entire batch at once (or at most, two sessions), using two cookie sheets and both racks in your oven. The longer they sit, the stiffer the dough, and you want it to be a little runny. This allows the crackle effect on the outside while the cookies are chewy and gooey on the inside. Using buckwheat + tapioca creates for a unique baking experience, and you don’t want to end up with hockey pucks. I like to slightly under bake my cookies, and if you are like me – take them out once they appear to be just set. You’ll get that yummy gooey inside as opposed to a crunch inside and out. But if you’re into that kind of thing, bake for the entire 10 minutes. Happy baking!


  • 6 tablespoons unsalted butter
  • 1 3/4 cups chopped dark chocolate, divided – I purchased dark chocolate chunks which you can find where you find semi-sweet morsels
  • ½ cup buckwheat flour
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon baking powder
  • 2 large eggs, at room temperature
  • ½ cup plus 2 tablespoons sugar
  • ½ teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • Fleur de Sel for topping

Pre heat oven to 350 degrees. Line 2 cookie sheets with silpats.

Place the butter and 1 cup of the chocolate chunks in a 2 cup pyrex glass liquid measuring cup and heat for 30 seconds in the microwave. Stir and heat for another 30 seconds. Stir to make sure all chunks are melted. Set aside.

Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside. In a medium/large bowl, mix eggs, sugar and salt with a handheld electric mixer until pale yellow and fluffy, about 4 minutes. With the mixer on low, add vanilla and combine. Slowly add the chocolate butter mixture and whip until combined. Turn the mixer to low and add flour, mixing until just combined – careful not to over mix. With a rubber spatula, fold in 1/2 cup chocolate chunks and 1/2 cup dried cherries. The batter will look similar to brownie batter.

Using a small cookie scoop or tablespoon, dollop onto prepared baking sheet, spacing about 2 inches apart. Top each cookie with a few chunks of the remaining chocolate and a sprinkle of Fleur de Sel. Bake until cookies are puffed, about 8-10 minutes, but don’t over bake (they will crumble!). Let cool on the pans before cooling completely on a wire rack. Enjoy with a latte or glass of milk.

Keep in an airtight container for up to 3 days.

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