Buckwheat Double Dark Chocolate Brownie Cookies

4.64 stars average

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

Buckwheat Double Dark Chocolate Brownie Cookies stacked

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. That’s why I wanted to share her recipe for these decadent Buckwheat Double Dark Chocolate Brownie Cookies!


Ingredients for buckwheat double dark chocolate brownie cookies
  • 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

Mixing chocolate brownie cookie dough

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.

Cookie dough rolled on baking sheet

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

Baked cookies cooling on tray

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.

Buckwheat Double Dark Chocolate Brownie Cookies

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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. Be sure to grab a copy of The Sweet Side of Ancient Grains for more tasty and delicious dessert recipes you can feel good about feeding your family.

No fork required.

Buckwheat Double Dark Chocolate Brownie Cookies stacked

Buckwheat Double Dark Chocolate Brownie Cookies

4.64 stars average
These buckwheat double dark chocolate brownie cookies are rich, decadent, and sure to satiate even the most severe chocolate craving!
PREP: 25 minutes
COOK: 11 minutes
TOTAL: 36 minutes


  • 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)


  • In a medium mixing bowl, stir together the buckwheat, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • 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.
  • Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
  • 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.
  • Let cool completely on the baking sheet. Store in an airtight container at room temperature for up to 4 days.

Last Step:

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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.
Recipe from The Sweet Side of Ancient Grains.


Calories: 165kcalCarbohydrates: 18.5gProtein: 2.3gFat: 10.4gSaturated Fat: 6gPolyunsaturated Fat: 4.4gCholesterol: 9mgSodium: 53mgFiber: 1.8gSugar: 12.8g
Did You Make This Recipe?Post a pic and mention @thelemonbowl or tag #thelemonbowl!

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48 responses to “Buckwheat Double Dark Chocolate Brownie Cookies”

  1. Regina Avatar

    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!