These Buckwheat Chocolate Chip Cookies have been a family favorite for years. If you’re curious whether cookies made with buckwheat and oat flour can rival classic chocolate chip cookies, trust me—these are among the best you’ll ever taste. Unconventional? Absolutely. But once you give them a try, you’ll be a believer too.

I created this recipe out of necessity due to my unusual food allergy—I’m allergic to raw wheat. Since traditional chocolate chip cookies are often baked “medium rare,” enjoying one usually leaves me with a reaction. So, I wanted to develop a recipe that not only works for me but is also a thoroughly delicious treat that everyone can enjoy.

This cookie features a delightful combination of buckwheat flour and oat flour. Buckwheat flour, which actually comes from a seed, has a distinct, earthy flavor and a darker color that enhances the overall experience. Initially, I used solely buckwheat flour, and while that was good, over time I began incorporating oat flour to balance both the flavor and texture. Oat flour, created by grinding oats into a fine powder, adds a mild sweetness and chewiness, helps retain moisture, and ensures the cookies are tender on the inside while remaining crisp on the outside. Together, these flours create a wonderfully complex cookie that has easily replaced any cravings for a traditional chocolate chip cookie.

Ingredients Needed and Substitutions

Here’s a brief overview of the ingredients required for this recipe, along with potential substitutions. The full quantities are provided in the recipe card below.

• Buckwheat flour: This cookie works well with 100% buckwheat flour if needed.
• Oat flour: Can be substituted with all-purpose flour, although this will make the cookie slightly chewier and alter its unique taste.
• Unsalted butter
• Granulated sugar and brown sugar: Use either light or dark brown sugar.
• Egg
• Whole milk or cream: A small amount keeps the cookie moist.
• Vanilla extract
• Baking soda
• Salt: Use Diamond Crystal coarse kosher salt for best results.
• Chocolate chips: Your choice!

Let’s Talk Chocolate Chips

Feel free to use your favorite chocolate chips or chopped chocolate in this recipe. I personally enjoy a mix of mini and extra-large chocolate chips. After folding the chips into the cookie dough, I recommend adding some extra chips on top before baking. Around 10 ounces in total creates a lovely finish.

If you prefer chopped chocolate, feel free to use that instead. Any type of chocolate will work beautifully in this recipe.

Browned Butter Makes Everything Better

This cookie benefits immensely from the depth of flavor that browned butter provides.

Making browned butter involves cooking butter until the milk solids separate and toast. Here are some tips:

• Stay close to the stove. Browned butter can transition from golden to burnt in seconds.
• Use a light-colored pot for visibility; you want a rich golden color.
• Trust your sense of smell. Once it becomes fragrant, it’s done.
• Transfer the butter to a bowl immediately to prevent further cooking.

Step-By-Step Recipe Overview

Baking the Cookies

The dough is quite soft after mixing. For easier handling, consider chilling it in the fridge for about 15 minutes. This small step truly makes a difference.

This recipe yields approximately 22 cookies, so prepare two baking sheets. For the best results, bake them one at a time, or if using both sheets, rotate them halfway through. Expect a bake time of 9 to 11 minutes. Nine minutes yields soft, “medium-rare” cookies, while 11 minutes yields fully baked, yet still softened cookies. In my experience, 10 minutes is the sweet spot.

These cookies lack gluten, making them tender—allow them to rest on the baking tray for 20 to 30 minutes to firm up. They will remain warm and gooey throughout this period. Attempting to remove them too soon may cause them to fall apart.

How to Store Them

These cookies store exceptionally well at room temperature in an airtight container for up to five days. They also freeze well; while I’ve never kept them longer than a month, they’ll likely maintain their quality for up to three months in the freezer.

Due to the oat flour, it is not advisable to freeze raw cookie dough. Instead, freeze the fully baked cookies.

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