Double Chocolate Buckwheat Cookies

350 °F

15 portions


  • 1 cup buckwheat flakes
  • 2/3 cup sorghum flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons tapioca starch
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup softened coconut oil (see Note)
  • 2 tablespoons ground flaxseeds
  • 1/2 cup granulated sugar
  • 1/3 cup nondairy milk
  • 1 teaspoon vanilla extract
  • 1/3 cup nondairy dark chocolate morsels


  • 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • 2. Put the buckwheat flakes, sorghum flour, cocoa powder tapioca starch, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Whisk well to combine.
  • 3. Put the coconut oil and flaxseeds in a saucepan, cooking on medium heat until the coconut oil melts. Pour it into a large bowl or the bowl of a stand mixer. Add the sugar, nondairy milk, and vanilla extract. Using a hand mixer or the stand mixer, beat until well emulsified. Add the flour mixer, beating until mixed. Stir in the morsels.
  • 4. Scoop about 2 tablespoons worth of the cookie dough into portions on the baking sheet. Use your hands to roll each one into a ball, then flatten to about 3/4-inch thick. Bake for 10 to 12 minutes, just until the tops start to firm. Cool on the baking sheets for about 5 minutes, then transfer to a cooling rack to cool completely.
  • If you don’t want the taste of coconut from the coconut oil, look for organic varieties that aren’t virgin—they have the same nutritional content without the strong flavor.