Buckwheat Chocolate Chunk Cookies

These Buckwheat Chocolate Chunk Cookies really take chocolate chip cookies to an all new level!

Made with applesauce and dark chocolate, these buckwheat cookies are perfectly crisp on the outside and chewy on the inside with a burst of chocolate in every bite!

What makes buckwheat chocolate chunk cookies good?

Buckwheat flour gives these cookies a nutty flavour which perfectly complements the chocolate chunks making for a melt-in-your-mouth cookie goodness!

I like that these cookies are friendly to gluten free, vegan, and vegetarian diets!.

Have you tried my recipe for No Bake Vegan Oatmeal Cookies with Chocolate

Made with quick oats, unsweetened cocoa powder, and peanut butter, those cookies are full of flavor and goodness. Both this recipe for buckwheat chocolate chip cookies and that recipe for no bake oatmeal cookies are vegan recipes that are easy to make and taste great!

To make this recipe you will need buckwheat flour. You can find buckwheat flour here.

What you need to make buckwheat chocolate chunk cookies.

• Buckwheat Flour.
• Cornstarch.
• Baking Soda.
• Canola Oil. Any neutral oil, such as vegetable oil, can be used.
• Unsweetened Applesauce.
• Dark Brown Sugar and Granulated Sugar.
• Vanilla Extract.
• Chopped Dark Chocolate.

How to make chocolate chunk cookie with buckwheat flour.

• Prep Time: 10 minutes .
• Bake Time: 12 minutes .
• Servings: 24 cookies .
• How to Serve: Serve warm or cold with vegan milk.
• Notes: The dough will need to be chilled before baking the cookies to prevent excess spreading.

1. Dry Ingredients. In a medium bowl, use a whisk to combine together the buckwheat flour, cornstarch, and baking soda.
2. Wet Ingredients. In a large mixing bowl, combine together the oil, brown sugar, granulated sugar, and vanilla extract. Beat or mix the ingredients until well combined (about two minutes on low in a stand mixer).
3. Combine. Scrape down the sides of the large mixing bowl and then add the dry ingredients to the bowl. I like to use a rubber spatula or similar item to combine these ingredients as the cookie batter will get soft and thick. You can use your mixer if desired.
4. Chocolate. Lastly, fold in the chocolate chunks.
5. Chill. Cover and refrigerate the dough for at least 30 minutes (or overnight if desired).
6. Prepare. When you are ready to bake your cookies, preheat your oven to 375°F and prep your baking sheet(s) for nonstick. Parchment paper can work in this recipe.
7. Scoop Use a medium or large cookie scoop (depending on how large you want your cookies to be) to scoop out the dough and then roll the dough between your hands. Place the rolled cookie dough about 2 ½ inches apart on your prepared sheet(s).
8. Bake. Bake your cookies for 10-12 minutes or until that begin to turn golden brown on top and appear to be set on the edges.
9. Cool. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to fully cool. Note that these cookies will lose a bit of volume while cooling, which is to be expected from them.

Tips for making the best buckwheat cookies.

Neutral oil, such as canola or vegetable oil, work in this recipe. I would however, avoid using coconut oil as it will have a reaction with the applesauce which will ruin the texture of the cookies.

More helpful tips for you.

1. For best results, use a "light" buckwheat flour rather than a dark one. Also, make sure that your buckwheat flour is fresh.
2. Buckwheat flour does not have gluten in it which means you will not get that same chewy texture. If you want both the flavor of buckwheat flour with the gluten, you can sub in all purpose flour for part of the buckwheat flour (it should be a 1:1 measuring).
3. I like using both a semi-sweet and a bittersweet chocolate for a recipe like this one just for variety. You can use the chocolate of your choice. When chopping up the chocolate, you can do so roughly but, I would not make the chunks too large to bite into.

How to store chocolate chunk buckwheat cookies.

Once your cookies have fully cooled, they can be stored in an airtight container. When properly stored, they should keep for up to five days at room temperature, refrigerated for up to a week, or frozen for up to a few months.

Here are some more great tasting dessert recipes for you.

• Orange Olive Oil Cake Recipe (Mediterranean Diet, Vegan).
• Chia Seed Pudding with Blueberry Compote
• Vegan Walnut Shortbread Cookies
• Vegan Peaches and Cream Popsicles
• Steel Cut Oat Chocolate Chip Cookies (vegetarian)
• 5 Ingredient Protein Oat Bars