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Buckwheat Double Dark Chocolate Brownie Cookies

Liz DellaCroce Avatar

LIZ DELLA CROCE

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These buckwheat double dark chocolate brownie cookies are rich, decadent, and sure to satiate even the most severe chocolate craving!

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prep time25 minutes

So often when you hear the phrase “healthy dessert” you run for the hills conjuring up visions of dry, bland baked goods made with too little butter or not enough sugar. Other times, people will claim that a dessert is “skinny” because it’s filled with sugar-free this or fat-free that. My dear friend Erin has mastered the art of creating mouth-watering baked goods that are made with wholesome, nutrient-dense ingredients like teff, quinoa, and buckwheat. I am a huge fan of eating foods that are not only delicious, but are also packed with vitamins and minerals to help you live your healthiest life.

Still haven’t fulfilled that sweet craving? Give my chocolate banana oat muffins or hermit cookie bars a shot!

Ingredients

  • Buckwheat flour: A great source of many vitamins and minerals, including magnesium and iron, it’s also a naturally gluten-free alternative to flour because despite it’s name, it doesn’t come from wheat at all!
  • Cocoa powder: I love the darker, richer flavor that Dutch processed cocoa powder provides the cookies.
  • Baking powder & baking soda: Leavens and lifts the brownie cookies in the baking process.
  • Salt: Necessary to both balance out the flavors as well as enhance the natural chocolate taste.
  • Brown sugar: Has a bit more rich and decadent level of sweetness than white sugar.
  • Eggs: Binds the dough and finished brownie cookies together.
  • Almond butter: Adds moisture, as well as a wonderful slight nutty taste.
  • Coconut oil: While you can also use butter, I prefer to use coconut oil as it’s just a bit healthier and makes the cookies dairy-free.
  • Vanilla extract: Helps to elevate the flavors of the other ingredients.
  • Chocolate chips: Semi-sweet chocolate chips make for the double chocolate part of this dessert.

How to Make Buckwheat Double Dark Chocolate Brownie Cookies

Start your buckwheat double dark chocolate brownie cookies by making the batter. First you’ll mix your dry ingredients together in one bowl, and your wet in the bowl of a stand mixer. Then slowly add the dry to the wet until combined, and finish by mixing in the chocolate chips.

Refrigerate the dough for a couple hours, then roll dough into balls and put on a prepared baking sheet about 3 inches apart.

Bake at 350 degrees for about 8-11 minutes, then remove and let cool on the cookie sheet.

Breaking apart a buckwheat double dark chocolate brownie cookie.

Once cooled to the touch, you’re ready to enjoy the delicious buckwheat double dark chocolate brownie cookies!

Frequently Asked Questions

Do you need to soak buckwheat before eating?

You do not need to soak buckwheat, but you can to reduce cook time. That doesn’t apply to buckwheat flour though.

Is buckwheat healthier than white flour?

Because it’s gluten-free, full of fiber and other minerals, it is a great healthier alternative to white flour.

What can you substitute for buckwheat flour?

You can use whole-wheat flour, or even white flour, but that will mean the cookies are no longer gluten-free, and you lose some of the health benefits. You could also use almond flour, but it will alter the texture a bit.

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Liz eating buckwheat double dark chocolate brownie cookies.

There are few things I love more than a good piece of dark chocolate and a rich, chewy brownie.

No fork required.

Have you tried my


Buckwheat Double Dark Chocolate Brownie Cookies?

Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.

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Buckwheat Double Dark Chocolate Brownie Cookies

Liz Della Croce
4.66 stars average
These buckwheat double dark chocolate brownie cookies are rich, decadent, and sure to satiate even the most severe chocolate craving!
Prep Time 25 minutes
Cook Time 11 minutes
Total Time 36 minutes
CourseDessert
Serves40

Ingredients
 
 

  • 1 ½ cups whole-grain buckwheat flour or whole-wheat flour
  • ¾ cup Dutch-process cocoa powder sifted if lumpy
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ cups light brown sugar raw sugar, or coconut sugar
  • 2 large eggs room temperature
  • cup almond butter room temperature
  • ¾ cup unsalted butter or coconut oil melted and cooled slightly
  • 1 ½ teaspoons vanilla extract
  • 2 cups semisweet chocolate chips divided

Instructions
 

  1. In a medium mixing bowl, stir together the buckwheat, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat together the sugar, eggs, almond butter, melted coconut oil or butter, and vanilla until well combined. Add the flour mixture and beat just until combined. Stir in 1 1/2 cups (255 grams) chocolate chips. The dough will be thick and sticky like brownie batter.
  3. Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
  4. Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper. Roll the dough into 1 1/2-inch (4 cm) balls and place 3 inches (7 1/2 cm) apart on the baking sheet. Press the remaining 1/2 cup (85 grams) chocolate chips onto the top of the balls, if desired. Bake for 8 to 11 minutes or until the tops of the cookies are no longer wet in the middle.
  5. Let cool completely on the baking sheet. Store in an airtight container at room temperature for up to 4 days.

Liz’s Notes

These cookies are gluten free if you use whole-grain buckwheat flour.
If using buckwheat, these are a cross between a cookie and a brownie. If using whole wheat, they’re more like a traditional chewy and fudgy cookie.

Nutrition

Calories: 165kcal | Carbohydrates: 18.5g | Protein: 2.3g | Fat: 10.4g | Saturated Fat: 6g | Polyunsaturated Fat: 4.4g | Cholesterol: 9mg | Sodium: 53mg | Fiber: 1.8g | Sugar: 12.8g

Have you tried my


Buckwheat Double Dark Chocolate Brownie Cookies?

Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.

We love hearing from you! This helps us continue to provide free, high-quality recipes.


4.66 from 20 votes (14 ratings without comment)

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49 responses to “Buckwheat Double Dark Chocolate Brownie Cookies”

  1. Linda Weber Avatar
    Linda Weber

    My daughter can’t eat traditional cookies and these are her favorite! This is an amazing recipe that is so simple. Cookies are so delicious, thank you for sharing this recipe!

  2. Regina Avatar
    Regina

    These look amazing! How well does the chocolate mask the buckwheat taste?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Very well! They don’t taste exactly like a typical brownie, as the texture is a bit different, but very tasty!

  3. Vanessa Avatar
    Vanessa

    Thanks for sharing! Do they keep long?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      In an airtight container, they should keep for a week at room temperature, a few weeks in the fridge, or months in the freezer.

    2. Michelle Hostetler Avatar
      Michelle Hostetler

      Can you freeze the dough balls?

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Yes you can! They can be frozen for up to 3 months.

  4. Suzanne Avatar
    Suzanne

    This looks so good! What a great way to make a healthier dessert!

  5. Kelly Avatar
    Kelly

    These look a perfect treat! Could I use cacao powder in place if the Dutch process cocoa?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      YES!

      1. Kennya B Avatar
        Kennya B

        OMG So good. I substituted a couple of tablespoons of butter with olive oil since I didn’t have enough and was trying to be better. They were amazing. So yummy and guilt free. I also added walnuts. Will def be making these again.

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          I’m so glad you enjoyed these!

      2. Bryttani Avatar
        Bryttani

        Can I make these without the almond butter? Or is there something I can sub?

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          How about peanut butter?

  6. Chelsi Avatar
    Chelsi

    My family thought these were divine! I made them for a bake sale, but my brother bought them from me because he said they were so scrumptious! He says they taste like a dark chocolate fudge brownie. I love that he’s getting some whole grains. :) I would highly recommend these and will probably make them again.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That makes me so happy! So glad you enjoyed it!

  7. Michelle Avatar
    Michelle

    How many cookies is one serving based on the Nutrition Facts? Thanks for the help!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      One cookie :)

  8. Susan Avatar
    Susan

    These sound wonderful. I haven’t baked cookies in several years, but I’m saving this recipe for just in case I feel a need to bake. One can never have too much chocolate…

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you love them!

  9. Jaime Avatar
    Jaime

    I’ve made these twice now, and they are SO good! My husband is allergic to tree nuts, so he can’t eat these, but my GF friends LOVE them!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad to hear it!!!

  10. Joanne Avatar
    Joanne

    Well based on how fudgy fabulous these look, I can pretty confidently say that I would have never guessed that they’re healthy! WIN/WIN.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you try them – you’d love them!

  11. Mary @ Fit and Fed Avatar
    Mary @ Fit and Fed

    These do look very healthy. I saw your recipe on Pinterest and the combination of the idea of using buckwheat and how good these look (they look both chewy and chocolatey) meant I had to come by for a look. Sounds like a very worthwhile cookbook!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you like them Mary!

  12. Liz DellaCroce Avatar
    Liz DellaCroce

    I’m happy to do so!!

  13. Shelby @ Go Eat and Repeat Avatar
    Shelby @ Go Eat and Repeat

    Wow, buckwheat sounds like an amazing baking ingredient! I love the mix between being a brownie and cookie!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Is there anything better??

  14. Ashley | Spoonful of Flavor Avatar
    Ashley | Spoonful of Flavor

    I need to look into that Ancient Grains book because these cookies look amazing! I love that they use buckwheat and contain chocolate.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You would love Erin’s book!!

  15. Liz @ Tip Top Shape Avatar
    Liz @ Tip Top Shape

    I don’t normally do healthy baking but this looks delicious!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Erin is such an expert!!

  16. Erin @ Dinners, Dishes, and Desserts Avatar
    Erin @ Dinners, Dishes, and Desserts

    I made these cookies from Erin’s book as well. They were so good weren’t they?!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I seriously am obsessed!!

  17. Erin @ Texanerin Baking Avatar
    Erin @ Texanerin Baking

    Thanks so much for posting the recipe! I hope you enjoyed the cookies. :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So happy for you and this amazing book!!

  18. Liz@Virtually Homemade Avatar
    Liz@Virtually Homemade

    These look like an amazing gluten free treat. I love using ancient grains. Pinned :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You and me both Liz!!

  19. Phi @ The Sweetphi Blog Avatar
    Phi @ The Sweetphi Blog

    I’ve never used buckwheat flour, but to make double dark chocolate brownie cookies? Yes, I’ll definitely be on the lookout so that I can make these!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You would LOVE these Phi!

  20. Shawnna Avatar
    Shawnna

    Yummy!! I love chocolate! I’m sure I would love these!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You and me both!

  21. Marly Avatar
    Marly

    I love how you’re always expanding my horizons. I would have never thought to add buckwheat to a chocolate cookie recipe and yet now it’s all I can THINK about!!! :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I think that’s a sign you need to make them!!

  22. Maryea {Happy Healthy Mama} Avatar
    Maryea {Happy Healthy Mama}

    Wow! These look fantastic! Thanks for introducing me to Erin’s site and her book. Her baking style is right up my alley. :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You will LOVE her site!!!

    2. Sally Avatar
      Sally

      I made these chocolate brownie cookies tonight. I was able to get all the ingredients from our Natural Foods Co-op. This is the first time I’ve made anything with buckwheat flour and this much coconut oil, but, to my surprise, these turned out excellent. Based on this write-up and recipe, I bought the book (downloaded it last night on my nook). I finished reading the whole book! Next on my list is the “Quinoa molten Lave Cakes for Two.” I’m still nervous baking using the new ingredients in the book – nervous that I will mess up – so it will take a few more tries for me to relax while mixing, but this is fun!

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        I am so happy you enjoyed it Sally! Thank you so much for letting me know!!