Chewy and moist with a coarse crumb and crispy bottom these grain free cookies are the perfect treat for all ages! Bonus? They’re easy to store and taste just as great days after you’ve baked them.

The family athletes have been on the prowl for easy, yummy pre-workout pick-me-ups. These cookies have been an exciting addition and we hope you enjoy them as much as we do!

Let’s begin! Jump to Recipe

Preheat the oven to 350F.

Combine the wet ingredients in a medium-sized mixing bowl to form a slushy-like mixture. Add the dry ingredients and mix to combine.

Scoop the batter onto a parchment lined baking tray leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes. The cookies will have cracks on the top and be soft to the touch. Remove from heat and let rest for 5 minutes. Move the cookies to a cooling rack and let rest until cooled.

In our opinion, these cookies have the best texture and flavor about 20 minutes after they’ve come out of the oven… and they taste just as great days later.

Note: I once let these cookies bake for ~20 minutes (on accident). They were quite a bit darker than normal but I, personally, liked the more chewy texture and ‘carmelized’ flavor. 🙂

Print Recipe

Buckwheat Molasses Chocolate Chip Cookies

Prep Time10 mins

Cook Time2 mins

Resting Time5 mins

Course: Dessert

Cuisine: American

Keyword: buckwheat, chocolate chip cookies, gluten-free, grain free, molasses

Servings: 8

Calories: 354kcal

Ingredients

• 1.25 cups buckwheat-tapioca flour blend See Recipe Notes
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup oil I use olive oil
• 10 tbsp sugar See Recipe Notes
• 2 tbsp molasses
• 1 tbsp ground flaxseed
• 3 tbsp water
• 2 tsp vanilla
• 3/4 cup chocolate chips

Instructions

• Preheat the oven to 350F
• Add oil, sugar, molasses, ground flaxseed, water and vanilla in a medium-sized bowl and use a hand-mixer to combine. The mixture will have a slushy consistency.
• Add the buckwheat-tapioca flour blend, baking soda, salt and spices to the wet ingredients. Use a hand-mixer to combine.

  Note: If using unrefined sweetener like pure maple syrup or agave, you'll want to refrigerate the batter for about 30 minutes before proceeding to the next step.
• Scoop the batter onto a parchment-lined baking sheet, spacing the cookies about 2 inches apart. Bake for 10-12 minutes. The cookies will be soft with cracks on top. Remove from heat and let rest for 5 minutes before transferring to a cooling rack.

  Note: We prefer the flavor and texture after about 20 minutes of cooling time. They taste just as great days later!

Notes

Buckwheat-Tapioca Flour Blend: Add 1.25 cups buckwheat flour and 0.5 cup of tapioca flour (starch) in a bowl. Whisk to combine. Use 1.25 cups of this flour blend for the recipe. Store remaining flour in an air-tight container or use it to make the Buckwheat Waffles II recipe 🙂

I substitute maple syrup or agave for sugar in this recipe from time to time. The batter becomes too liquidy to scoop onto the baking sheet to form cookies so I refrigerate the whole bowl of batter for 20-30 minutes. Once the batter is hardened, I continue with the remaining steps of the recipe. They taste just as great but have more of a ‘soft-baked’ texture rather than a crispy bottom.

Over-baking these cookies isn’t nearly as disastrous as with other cookie recipes. The resulting cookies come out a bit chewier and the ‘caramelized’ flavor actually complements the buckwheat taste nicely, in my opinon. 🙂 However long you choose to bake these, I recommend allowing 5 minutes of rest time and 20 minutes of cooling time before eating them. 

Lastly, a quarter teaspoon of ground cloves and cinnamon add a fun flavor twist. So does a teaspoon of orange zest. 

Tried this recipe or just have something fun to share? I’d love to hear about it. 🙂