Buckwheat Chocolate Chip Cookies

Buckwheat Chocolate Chip Cookies

Buckwheat flour adds a delightful nutty flavour to these ol' time favorites.
Author: Sharon McCormick


  • 2/3 cups buckwheat flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/4 tsp vanilla
  • 1 egg
  • 1/3 cup chocolate chips


  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • In a medium bowl, stir the flour, salt and baking soda together. Set aside.
  • In a large bowl, cream the butter and sugar together until light and fluffy. Stir in the vanilla extract and egg, mixing until well combined. Slowly mix in the flour mixture, stirring until just incorporated. Fold in the chocolate chips.
  • Chill the dough in the fridge for about 10-20 minutes until the dough is firm. Once chilled, use a spoon to drop dough slightly smaller than golf ball size on the cookie sheet. Leave about 2 inches between cookies.
  • Bake for 12 minutes until golden around the edges. Allow to cool on the baking sheet before removing to a wire rack to cool.