Hello from the other side. I survived cookbook edits round two, which is the most intense round because a copy editor went through and pointed out my every inconsistency. Oh, my perfectionistic heart! The book and I are better for it, though, and part of me loved arguing over the use of among vs. between.
I can’t wait to get caught up with you guys and caught up on sleep, too. Today, I’m sharing an incredible cookie recipe from Alanna Taylor-Tobin of Bojon Gourmet, and the author of the new gluten-free cookbook Alternative Baker. Alanna has cheered me on through my cookbook-making process and helped test several of my recipes (thank you, Alanna!).
I’m in awe of her work in this new cookbook. Alanna is a trained pastry chef who has mastered gluten-free flours and created over 100 absolutely stunning dessert recipes (each with a photo) in her new cookbook. If you love baking pies and are curious about nutritious and delicious gluten-free flours like buckwheat, chestnut, teff and mesquite, this book is for you.
These cookies called my name from the cookie chapter because they use buckwheat flour, which I love and have in my pantry, and chocolate. Loads of chocolate. (I had also admired these cookies on another friend named Alana’s blog, Fix Feast Flair. Check them out there, too!)
The buckwheat lends this sort of mysterious nutty flavor to the background, and it’s pretty magical. Her version in the book includes bergamot (or orange zest), which sounded lovely, but I’ve had a rough week and found myself craving some pure chocolate comfort food. So I skipped the zest this time, but I’ll try her orange version next time.
I busted out my stand mixer for these babies (although I think you could use a hand mixer if you are patient enough to stand there for a while) and found tapioca flour with all the other Bob’s Red Mill products at my nearest grocery store (although, I think you can use arrowroot starch or cornstarch instead). If you buy buckwheat flour to make these beauties, she has nine other buckwheat recipes in her book, and I have buckwheat pancakes, waffles and crêpes for you, too. Have a great weekend!
Buckwheat Double Chocolate Cookies
- Author:
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 minutes
- Yield: 30 cookies 1x
- Category: Cookie
This gluten-free double chocolate cookie recipe is made with buckwheat flour, which lends a delicious nutty flavor. These cookies totally taste like brownies. Note that you will need a stand mixer or electric hand mixer for this recipe! Recipe yields 30 small cookies (mine were a little bigger than they were supposed to be so I ended up with about 24).
Ingredients
- 6 tablespoons unsalted butter
- 12 ounces bittersweet chocolate (60–70% cacao mass)*, chopped (about 2 ¼ cups), plus several chunks for the tops of the cookies
- ½ cup buckwheat flour
- 2 tablespoons tapioca flour**
- ¾ teaspoon baking powder
- 2 large eggs, at room temperature***
- ½ cup plus 2 tablespoons cane sugar
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- Flaky salt such as Maldon, for the tops
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees Fahrenheit. Line 2 rimless cookie sheets with parchment paper.
- Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 8 ounces of the chocolate (not all of it!) and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Sift the buckwheat flour, tapioca flour and baking powder into a small bowl and set aside.
- Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and whip on medium-high speed until the mixture is very light and fluffy, 5 minutes (or use a mixing bowl and hand mixer). Turn the mixer to low and stir in the vanilla until just combined, then the warm chocolate butter mixture. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces chopped chocolate.
- If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches apart. Top each cookie with a few chunks of chocolate and a few flecks of flaky salt.
- Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool on the pans. Enjoy warm or at room temperature. The cookies are best the day of baking but will keep, airtight at room temperature, for up to 3 days.
Notes
Recipe from Alternative Baker by Alanna Taylor-Tobin of Bojon Gourmet.
*Chocolate note: I used Trader Joe’s enormous Belgian dark chocolate bar to make these (54% cacao mass).
**Potential tapioca starch substitutions: I think arrowroot starch or cornstarch might work just as well, but haven’t tried, so please let a comment if you do!
***How to warm eggs to room temperature quickly: If you forget to pull these out of the fridge before you’re ready to bake cookies (cough, me), just put your eggs in a bowl and pour hot water over them. If you do this when you start preparing the ingredients, the eggs should reach room temperature by the time you need them.
Bergamot/orange variation: Add 1 ½ teaspoons packed finely grated zest from 1 medium bermagot or orange to the chocolate and butter mixture as it melts.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kate (MAGPIE&MAPLE)
Congratulations for getting through the cookbook process, I can’t even imagine how gruelling it must be, but I am SO excited for your book!! Do you think it would be possible to sub flax eggs here?
Kate
Thank you so much, Kate! I cannot wait for you to see it. I’m really not sure flax eggs would work here, wish I could say for sure!
Bonnie
Just wondering if I can make these with a standard hand mixer? My ex stole my stand up, lol!
Kate
Yikes! Yep, that should work, it just might be a little tedious to stand there while you whip the eggs!
cheri
Oh do these cookies look amazing, I am craving a chocolate cookie like this right now. Good luck with your cookbook!
★★★★★
Kate
Thank you very much, Cheri!
dixya | food, pleasure, and health
im loving this buckwheat cookies..i recently made a batch from Dorie Greenspans book and it was wonderful. i love love love buckwheat.
Kate
Thank you, Dixya! I love buckwheat, too. This recipe was a good reminder to use it more often!
Kat
What’s the purpose of the tapioca flour? Since I eat gluten, I don’t have this hanging around though I do have buckwheat flour. Any substitutions or can I just omit completely?
nbsp
I second Kat’s question. The last time I searched for tapioca flour I came home empty-handed and frustrated. With all the new gluten-free products I could scarcely believe they didn’t have that one.
Kate
Hey Kat, I asked my GF friend, Tessa (saltedplains.com) and she said it makes the cookies more light and lofty. She said you could probably use arrowroot starch or cornstarch instead, if you have either of those.
Bill
What a delicious-looking recipe! But my favorite part is, “and part of me loved arguing over the use of among vs. between.” Way to fight the good fight! For grammar! :)
Kate
Thank you, Bill! I love a good grammar debate. :)
Rhian @ Rhian's Recipes
These look delicious! Have never tried buckwheat flour in cookies but these gorgeous photos have definitely persuaded me to! Thanks!
Kate
Thanks, Rhian! Hope you get a chance to make these soon!
Mary
Unsure why you need a stand mixer for these. I don’t own one!
Kate
Now that I’m thinking about it, a hand mixer should work well, too. I just wouldn’t love standing there and holding it for 5 minutes to whip eggs.
Karen
Hi Kate, love making your recipes all the time, but I’m just wondering have you try making them without eggs and if so what would be the best replacement.
Thanks
kjs
Kate
Thank you, Karen! I’m worried that these cookies won’t do well with an egg replacement. Substituting eggs in gluten-free baked goods can be really tricky. So these just might not work for you, I’m sorry!
Mary Landon
You work so hard! Go girl! Don’t forget to get some rest. I haven’t made this recipe yet but I will. I really enjoy your site, your recipes, and what you write about. Just know that I (we!) appreciate what you do on your blog. It’s got to be overwhelming at times. The cookbook will be amazing :) Full of love.
Kate
Thank you tremendously, Mary. I do work really hard! Glad to report that I got a full 8+ hours of sleep last night. :) I hope you have a wonderful weekend!
Allyson
These look perfect for celebrating your cookbook edits being over, and pretty ideal for the beginning of fall. I’ll have to go borrow a stand mixer (or see if my hand mixer is up to the task) because these cookies look fantastic.
Hope
Good luck with your cookbook! I can’t even imagine what an intense process that would be, how exciting though! I have never tried tapioca flour and buckwheat flour together for making cookies so look forward to giving these a try, they look pretty tasty!
Kate
Thank you, Hope! It’s been a tough ride, but I can’t wait to share my cookbook with everyone. I hope you love the cookies!
Allison MacKay
Could Minute Instant Tapioca used instead of the flour? I have everything else. No gluten issues.
Tentative stars!
★★★
Kate
Hi Allison, you mean instead of the buckwheat flour? I’m not sure. I’d probably try a more regular flour (say, whole wheat) in place of the buckwheat.
Lynne
OMW, I am so looking forward to baking these ! Excited :-) I am sure Cookie would love a little taste of one :-) Have a beautiful day. x
Kate
Thank you, Lynne! I hope you love them.
Alanna
Kate! Thank you so much for sharing my book and cookie recipes here. I’ve been reading your blog for so many years, this is a total dream come true. So deeply appreciative! And girl, you seriously deserve ALL the chocolate comfort food after finishing that book and the edits. The recipes I tested were out of this world, and I know the rest of them will be as well (and the photos, too!) I can’t wait to hold it in my hands. Please come to San Francisco for your book tour! <3
Kate
Thank you, sweet Alanna! I’m happy to share. I am really so impressed by your book. Let’s meet up someday, somehow!
Heidi @ Red Checkered Tablecloth
We made these today, and they are sooooo good! They have a nice chocolate “skin” just like brownies. We did sub cornstarch (1 Tbsp) for the tapioca flour. Delicious, thanks for sharing!
★★★★★
Kate
Thank you, Heidi! Glad to hear that cornstarch worked for you.
Adrienne
Hi Kate. I just found your website and recipes and am ready to start trying some out. My Kate (14yrs old) has had a migraine headache for almost a year and we are trying dietary changes and it is lowering the pain :-). My sweet girl still craves chocolate…what girl doesn’t…so I want to try this but she also has to be sugar free. The only sweeteners that do not cause a headache spike are honey, maple syrup or stevia. Do you think any of these would work as substitutes? Thanks so much!
Rose
Hi, have you tried xylitol? It’s a 1:1 sub for sugar, in granular form, just like sugar in taste and texture. It’s made from hardwoods like birch. It’s fantastic and doesn’t have that burn or slight aftertaste you get with stevia. My grocery store carries it and so does a bulk food store. If you haven’t already, you might want to see if your daughter can tolerate it.
Kate
Hi Adrienne, I’m so sorry to hear about your daughter’s migraine. My mom suffers from chronic migraines and they are terrible. I am afraid these cookies probably aren’t going to work, since they are mostly made of chocolate, which already has sugar in it. I don’t have any cookies that fit the bill, but maybe something like this from Oh She Glows would work? I hope she feels better soon!
Adrienne
Thank you for your suggestions and help!
Courtney Parks
Can’t wait for your cookbook! I just shared several of your recipes with my family since they loved them at a recent dinner party. I’ll have to try these cookies soon too. Thanks, Kate!
Kate
Thank you so much for sharing my recipes, Courtney! That means a lot. :) Hope you love the cookies!
Rose
Oh come ON! I just made a half batch of these cookies and they are ridiculously amazing!! Not too sweet, light, chocolately…absolutely heavenly. As a matter of fact, I’m almost positive I heard a chorus of angles singing when I took my first bite. I don’t have a stand mixer, but my hand mixer worked just fine. Thanks Kate!!
★★★★★
Kate
Woohoo! Thanks, Rose! Glad to hear the hand mixer worked; I’ll update the post accordingly.
Amy
I made the cookies with cornstarch…and they turned out! Just wanted to let you know!
Also, CONGRATS on the cookbook!!
Kate
Awesome, thank you for letting me know! I appreciate your support. :)
traci | Vanilla And Bean
Hooray for round two.. OMGee those copy editors know how to pick every bit apart! I can only imagine when writing a cookbook what it’s like to receive those edits (grinds teeth). Hooray (!!) – it’s behind you! These cookies?? I’ve got buckwheat in the pantry. These will be happening! Alana’s book is just gorgeous. I’ve been thumbing through the pages trying to decide what to make first… that Banana Tart with Salted Caramel is calling my name.
Kate
Ooooh, I want a slice of that banana tart! I am not nearly the baker that you and Alana are. I am so glad to be done with cookbook edits. Those were rough!
HealthyLaura
I just love your site and recipes! So inspiring.
Kate
Thank you, Laura! :)
Mollie
This looks SO GOOD, i am gluten free and love cookies! can’t wait to try!
Cat
Didn’t turn out like I expected, but may be because I approximated some of the measurements. Mine are dry, but the taste is awesome !
Kate
I’m sorry they weren’t quite perfect! Can’t say mine were dry at all, but I’m glad you’re enjoying them.
Mari
These cookies were rich, dark, chewy, with crackly tops. It was like eating brownies. So gooooood. Thank you for sharing the recipe and this is going to be my go to chocolate cookies.
★★★★★
Carol
These cookies were luscious!! Everyone was surprised to hear they were gluten free. With the heaped Tablespoons, it made 17 yummy huge cookies. Next time will make a little smaller. I used 12 ounces of ghiradelli 60% chips and TJ’s 72% for the chunks on top. Nuked the butter & chocolate at 70% power for 2 minutes. Also used Sago flour in place of tapioca. Baked the two trays on the middle rack for 12 minutes(turning 1/2 way through). Definitely a keeper loved by old and young alike. Thank you Kate!
★★★★★
Megan
Could I substitute coconut sugar for the cane sugar?
Anita
I made these in about 15 minutes flat and have to say, they are perfect for my chocolate cravings! Used half organic raw sugar and half coconut sugar. Does anyone know if they freeze well?
★★★★★
Dina
These look great! Can’t wait to make them. Do you think maple syrup could be substituted for the sugar?
Kate
Hi Dina! No, I’m sorry, I don’t think so. With cookies, it’s really difficult to get the same texture with natural sweeteners, and this batter is already so wet due to the chocolate that I’m not sure you could add more moisture without detracting elsewhere.
Hannah
Hi Kate!
I have newly discovered your awesome recipes, thank you! Made these delish cookies yesterday, but used coconut sugar and only 1tblsp all up as I find the biscuits sweet enough with just the dark choc. Turned out lovely and fudgey (not as pretty as yours though!)
★★★★★
Tonya Z
Oh My Chocolaty Goodness!! These are amazing, rich, dark, and delicious!!! Saw the recipe this afternoon at grocery store and made them when I got home!
★★★★★
Kate
Yep, these are a chocolate lover’s dream! So happy you loved them, Tonya.
Justine
I used potato startch instead of tapioca and ir worked very nicely.
Gayatri
Hi Kate! I loved these cookies, the flavour is amazing! For some reason though, the eggs I used (at room temp) didn’t become pale, definitely nowhere close to the picture in your post, but the cookies are brownie-like and super fudgy. They didn’t spread and become crackly like yours though, and I’m wondering if that had anything to do with the eggs. Any thoughts on what may have gone wrong? Thanks so much :)
Claudia
I love these cookies. I don’t have tapioca starch, so I used arrowroot powder for one batch and cornstarch for another batch. The arrowroot batch was a much, much thinner batter…almost like a soup. The cornstarch batter batch came out thicket and easier to bake. I find that I have to bake them for about 17 minutes. At less than that, it’s still runny batter. At 17 min they are still soft. I do make them big, though. I use a 1/4 cup measuring cup to scoop the batter.
★★★★★
Kate
I’m glad your substitutions worked out, Claudia!
Onaca
Hi! These look soooo delicious. Do you think I could substitute stevia or xylitol to sweeten them though?
Kate
I don’t see why not, Onaca, but I haven’t tried it myself.
Susan Hayes
I made these yesterday. OMG they are delicious. Hubby is going crazy for them. Couldn’t find tapioca so I used arrowroot. Love these and love the new cookbook!
Susan Hayes
Atlanta, GA
Kate
I’m glad the arrowroot worked out so well, Susan!
Alyssa
I used arrowroot flour instead of tapioca flour, and coconut sugar instead of cane sugar, and it worked great. I ended up with a thick batter and a fluffy cookie. These are incredible!
Just got your cookbook as a birthday gift and love it! Happy to learn that you are from Kansas City, my hometown :).
★★★★★
Kate
That is great! Always nice to hear from a KC native. Enjoy the cookbook :) It is full of great recipes.
Natalie Papelova
Let me tell you, I’ve tried it and it’s SO GOOD! Thank you, dear Kate! Everyone thinks on a constant and groundless basis, that vegetarian diet is boring and tasteless. You prove them wrong with every single recipe. This one is a masterpiece! I did an experiment – my husband says he hates pumpkin/butternut squash and always declines even trying the dish that has any of those. So, yesterday he was out while I cooked and asked him to give it a taste, when we sat down to dine in the evening. First he loved it, then he learned the truth, haha! We laughed about it and he simply admitted for the dish to be delicious. I myself try to lower calories intake, so I’ve omitted the wine and had my portion without cheese, but my husband has it with his parmesan and it’s all love. I recommend this to everyone!
★★★★★
Natalie Papelova
oh good lord, I’ve mixed up the page, this was meant for the oats risotto :D
Kate
You are sweet, Natalie! Thank you for your comment and your review. I am happy you won your husband over :)
Natalie Papelova
So, tried making those yesterday with the following substitutions: coconut sugar, cornstarch (2 tbsp), home-made buckwheat flour (since none can be found in stores where I live). The batter turned out a bit too thick so I’m guessing it’s too much cornstarch and maybe the flour too (although it was finely grated and light). It’s very tasty, but the texture is not as it should be. Also, since the batter was thicker, the yield was half of the expected (I actually did 1 tbsp per cookie. I will try again with less cornstarch, I’m actually quite excited to try these again.
Kate
Thank you, Natalie for your comment. I love that you are making your own buckwheat flour! Cornstarch can make batter thicker quickly. Thanks for letting me know how that worked for you! If you can’t get your hands on tapioca flour(starch), possibly add a less cornstarch next time. Happy baking!
Natalie Papelova
Dear Kate, I have a question to you – is it possible to replace melted chocolate with cocoa powder with the goal of minimizing the calories of the cookies. If yes, what would you recommend to use as a wet ingredient to support this replacement? Thanks in advance!
Kate
Hi Natalie, I’m sorry, I don’t think that will work well. The melted chocolate makes the bulk of the cookies so I would be hesitant to make substitutions. Sorry to disappoint!
Stephanie Maurer
Quick question on this recipe. If you wanted to substitute regular flour, about how much would you use?
p.s. I LOVE this recipe as is but in a pinch I do not always have the tapioca and buckwheat flour
★★★★★
Kate
Stephanie, sorry for the delayed response! I would *guess* that I’d use the same amount of regular flour, but I’m hesitant to suggest trying that since glutenous flour behaves so differently from gluten-free flour (buckwheat is gluten-free). Please let me know how it turns out if you try!
April
I didn’t have buckwheat or tapioca flours, and so I subbed whole wheat flour and corn starch. These cookies are so easy to make and so delicious! Soft and chewy – and so much chocolate! Yum.
★★★★★
Kate
Thank you!
Francine Halle
Nutrition Information does not come up. I have a 3 yr. old Type 1 Diabetic and need this information. I’d love to try this recipe.
Thanks.
Kate
I’m sorry about that! There is an issue I am working on and working to have it fixed asap. It will be back up!
Roger Fischer
I love these cookies! Check Instagram to see what happens if you use a number 16 disher on accident.
Kate
I’m glad you like them, Roger!
Randi
Hi, Thanks for some great recipes! Especially the waffles! Now it’s time to try some cookies. What are your thoughts on substituting coconut oil for the butter to make the cookies dairy free? Thanks, Randi
Kate
Hi Randi, that would be a good substitute. I prefer butter here, but let me know how it works for you!
best iptv
Hello,nice share.
Kate
Thanks!
Ann
These cookies are wonderful, They also may be tasty with walnut and or perhaps expresso coffee grounds. Followed the recipe as is and they turned out great! Yummy!
★★★★★
Kate
Great to hear, Anne! Thanks for the review.
Reka
I first made these cookies for a Christmas potluck at work, and everyone loved them so much, they disappeared in mere seconds! Now this is my go-to recipe when it comes to chocolate cookies, it’s an absolute crowd-pleaser :)
I use cornstarch and only bake them for 10 minutes, but they come out perfect every time.
★★★★★
Kate
Thanks for sharing, Reka!
isabella
amazing
★★★★★
Kate
Thank you!
laura lasson
goona try this amazing recipe on Sunday hope it all goes well. xoxo
★★★★
Brenda Armstrong
These were fantastic…like a brownie or a flourless chocolate cake..but crispy on the outside…chocolaty inside with the chocolate pieces adding a bit of crunch here and there. The flaked salt on the outside added another dimension of flavor. I just bought a 48 oz bag of bittersweet chocolate chips so I can make them several more times!! I’ve recommended your site to at least a dozen people! such wonderful recipes… thanks again.
★★★★★
Kate
Thanks for sharing and for your review, Brenda!
KittyKat
Is it just me who can’t see the nutritional information?
Kate
Hi! Did you click the nutritional information to expand? Try clearing your cache if you still can’t see it. Sometimes it can take a second to load depending on your connection.
KittyKat
Looks delightful. Can’t wait to try.
Denise
Loved the ingredients.The dough was yummy and got thicker as time went on. Had trouble sizing the cookies as it sounded as if they would spread a lot but they didn’t at all. Trying to figure out when they were done was also a guessing game. End project is a very caky cookie. I’d put it in a 8X 8 pan and make it as brownies. Way simpler.
I’d rate it 5 for flavour.
Denise G.
Beth
This was my second buckwheat cookie I have ever made and it was DELICIOUS! Like a fudgy brownie. My whole family loved them! Making a double batch today…3 days later HAHA!
★★★★★
A to Z
Hi ,
Me and my best friend tried this recipe and all was going well until we realised we had forgotten to add the flour mixture!! We had to go back a step and add it. All the same, we had a great time, thank you for sharing this recipe!!
Sheila
If i make cacao Half what happens ? Does
It become only less chocolaty or any other affect?
Kate
Hi Sheila, Without trying it, I’m not sure. Baking is a science and any small adjustment can impact your results.
Debbie Cousineau
My partner is sitting at the table as we speak just repeating the word “Wow” over and over with an occasional “seriously?” now and again. These came out THAT good. I was looking for a recipe to use up some buckwheat flour and happily found this because we also prefer gluten free. This is amazing!
I used Aldi’s Specially Selected Belgian Chocolate Chunks (Dark 62% cacao) and didn’t have tapioca flour, so I made my own from instant tapioca ground up in a magic bullet. I was concerned these may be too overly chocolate for some, so instead of topping with all chips, I did half with walnuts. The sea salt added something special to the tops, as well. I like variety, so I did a few with Espresso chips, too.
As I write this, he’s now put peanut butter between two and is moaning in delight. We may have a problem.
It didn’t take long for me to print the recipe to add to my favorites and share with gluten free friends. Thank you!
★★★★★
Kate
Fantastic, Debbie! Thank you for sharing.
Bavya Lakshmi
Hey Kate,
This is the best GF tastiest cookie that I have ever tasted. I used jaggery(molasses) instead of cane sugar and it turned out pretty good.
Cheers!
Bavya
Eileen
These taste like brownies! I know if I tell my husband that they’re gluten-free, he won’t like them anymore, but he loved them so far. I ended up with an enormous amount of buckwheat flour, so I may be making these often for a while.
★★★★★