Gluten-Free Buckwheat Chocolate Chip Cookies

Buckwheat is a sweeter, richer alternative to wheat flour. They are chewy, but still fluffy! They are also not like sand paper, like most gluten-free recipes, and easily modified. You may need to add an extra 1/4 cup of buckwheat flour if desired. Also dairy free.

Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
24 cookies



  • 1 cup buckwheat flour

  • ½ cup sweet sorghum flour

  • ¼ cup tapioca starch

  • cup millet flour

  • 2 teaspoons baking soda

  • 2 teaspoons baking powder

  • 1 teaspoon xanthan gum


  • 1 ½ cups brown sugar

  • ¾ cup soft butter

  • 1 egg

  • 2 teaspoons gluten-free vanilla extract

  • 1 tablespoon corn syrup

  • 1 (12 ounce) package chocolate chips, or to taste


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.

  3. Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.

  4. Bake in the preheated oven until light golden brown, 6 to 8 minutes.

Cook's Note:

You can use honey or agave syrup in place of corn syrup.

Nutrition Facts (per serving)

212 Calories
10g Fat
31g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 212
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 31%
Cholesterol 23mg 8%
Sodium 201mg 9%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 7%
Total Sugars 21g
Protein 2g
Calcium 51mg 4%
Iron 1mg 5%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love