Buckwheat Chocolate Chunk Cookie
Buckwheat Chocolate Chunk Cookies, a dairy free cookie recipe made with applesauce and dark chocolate. Gluten Free, Vegan, and Vegetarian.
Servings: 24
Equipment
Ingredients
- 2.13 cups Buckwheat Flour. - 2 cups plus 2 tablespoons
- 6 tbsp Cornstarch.
- 1 tsp Baking Soda.
- ½ cup Canola Oil.
- 5 tbsp Unsweetened Applesauce.
- ¾ cup Dark Brown Sugar
- 9 tbsp Granulated Sugar
- 1 tsp Vanilla Extract.
- 1 cup Dark Chocolate. --chopped
Instructions
- Dry Ingredients. In a medium bowl, use a whisk to combine together the buckwheat flour, cornstarch, and baking soda.
- 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).
- 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.
- Chocolate. Lastly, fold in the chocolate chunks.
- Chill. Cover and refrigerate the dough for at least 30 minutes (or overnight if desired).
- 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.
- 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).
- 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.
- 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
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
October 13, 2025*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 173kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 50mg | Potassium: 125mg | Fiber: 2g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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