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Gluten-Free & Wheat-Free
Buckwheat Chocolate Chip Cookies

GF Recipe Summary

Gluten-Free Buckwheat Chocolate Chip Cookies: The age old classic cookie: chocolate chip cookies — but now with a focus on gluten-free buckwheat flour as a core ingredient, producing a crispy, crunchy, tasty treat!

[Mike] My mother created these cookies for a simple-to-make gluten-free version of the classic "Tollhouse" chocolate chip cookies. They were delightful, and had plenty of crunchy appeal, reminding me of the traditional Toll House chocolate chip cookie they were meant to mimic. She used a lighter buckwheat in these, which keeps the flavor of the buckwheat from becoming too overpowering.

The cookies I had a chance to consume (that my mother baked) were also using a mix of Splenda and regular sugars for a slight reduction in carbs, and they were just fine. As simple as they are to make, these gluten-free cookies will come in handy when you need a crunchy cookie without a long wait.

Gluten-Free Recipe Card and Pictures

Gluten-Free Buckwheat Chocolate Chip Cookies
1 cup brown rice flour
1 cup buckwheat flour
¼ cup tapioca flour
1½ teaspoons baking powder
1 teaspoon salt
1 shy cup of canola oil*¹
¾ cup granulated sugar*² 
¾ cup brown sugar (packed)
1 teaspoon vanilla
½ teaspoon water
2 eggs
12 ounce package (2 cups) semi-sweet chocolate chips 
1 cup of chopped nuts (e.g., English Walnuts).


* Note¹ : you could instead use 1 cup of softened butter, or ½ cup softened butter and ½ cup canola oil; it is all personal preference.

* Note² : you can also substitute ¼ cup Splenda for part of the sugar


Sift together (or stir very well) the flours, baking powder, and salt: set aside.

Combine the oil, sugars, vanilla and water and beat until creamy. Add the eggs into the creamed mixture; beat until well blended.

Gradually add the dry ingredients, mixing well. Stir in semi-sweet chocolate chips and any optional chopped nuts.

You can mix with an electric mixer or by hand. Dough will be thick. Roll between hands forming roughly 1-inch balls, or drop by spoonfuls, onto a greased cookie sheet.

Bake at 375°F for 10-12 minutes. May be done in 10 minutes or less depending on oven and type of cookie sheet. Cookies will be light brown on bottom and top. Loosen with spatula when warm out of the oven (cookies will be soft).

Cookies become more hard and crunchy once they cool. Keep well in a covered container. Can also be frozen.

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