Salted Chocolate Buckwheat Cookies Recipe

I absolutely love this Salted Chocolate Buckwheat Cookies Recipe because it brings together a unique, earthy flavor from the buckwheat and the rich, deep taste of cocoa in such a comforting bite. When I first tried these cookies, the contrast of the salty Maldon sea salt with the sweet chocolate chips caught me off guard—in the best way possible—and now they’re a go-to when I want something a little different but deeply satisfying.

You’ll find that these cookies are perfect for cozy afternoons, pairing beautifully with your favorite cup of coffee or tea. Plus, the buckwheat flour lends a lovely texture that’s slightly chewy yet tender, making these cookies stand out from your everyday chocolate cookie. If you’re curious about exploring a new twist on chocolate treats, this Salted Chocolate Buckwheat Cookies Recipe is definitely worth a spot on your baking list.

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Ingredients You’ll Need

This Salted Chocolate Buckwheat Cookies Recipe blends common baking staples with the star ingredient, buckwheat flour. Shopping for these ingredients is straightforward, and I always recommend using good quality cocoa powder and fresh butter to get the best results.

• Buckwheat flour: This gluten-free flour is the base that gives these cookies their slightly nutty flavor and hearty texture; pick a fine-milled version for easier mixing.
• Unsweetened cocoa powder: Choose a rich, dark cocoa powder for bold chocolate flavor without sweetness.
• Baking powder: Helps the cookies rise slightly and achieve a light, soft crumb.
• Light brown sugar: Adds moisture and caramel notes; I lightly pack mine when measuring for best results.
• Unsalted butter: Using room temperature unsalted butter lets you control the salt level and ensures smooth mixing.
• Chocolate chips: Semi-sweet or dark chocolate chips work great here; they melt slightly but hold shape, adding lovely pockets of chocolate in every bite.
• Strong espresso or coffee: A teaspoon adds depth and intensifies chocolate flavor without tasting like coffee.
• Powdered sugar: For dusting over the cookies before baking to add a delicate sweetness and pretty finish.
• Sea salt, preferably Maldon: I love Maldon for its flaky texture and clean saltiness — perfect for sprinkling on these cookies.

Variations

I like to switch things up based on what I have on hand or the mood I’m in—feel free to make this Salted Chocolate Buckwheat Cookies Recipe your own by tweaking the flavors or adding mix-ins. It’s super forgiving and easy to adapt.

• Replace chocolate chips with chopped nuts: I sometimes swap in toasted walnuts or pecans for a crunchy texture that complements the buckwheat beautifully.
• Use coconut sugar instead of brown sugar: For a slightly earthier sweetness and a touch of caramel flavor, especially when baking for those avoiding refined sugars.
• Add spices: A pinch of cinnamon or a dash of chili powder can give a fun twist, especially if you enjoy a little warmth or heat with your chocolate.
• Make it gluten-free: If you’re sensitive to gluten, buckwheat flour is naturally gluten-free, but make sure your baking powder and other ingredients are certified gluten-free too.

How to Make Salted Chocolate Buckwheat Cookies Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 375°F and lining a rimmed baking sheet with parchment paper—this helps the cookies bake evenly without sticking. Next, whisk together the buckwheat flour, unsweetened cocoa powder, and baking powder in a medium bowl. This ensures the cocoa and leavening are evenly distributed so you don’t get pockets of dry ingredients or uneven rising.

Step 2: Cream the Butter and Sugar

Using an electric mixer on medium-high speed, beat the room-temperature unsalted butter with the lightly packed light brown sugar until the mixture is pale and fluffy, about 4 minutes. I find this step key for soft cookies—the air you whip in helps create that tender, melt-in-your-mouth texture you want.

Step 3: Combine Everything

Gradually add the flour mixture to the butter and sugar, mixing on medium-low speed until no dry spots remain. Then toss in the chocolate chips and the teaspoon of strong espresso or coffee, and mix on low speed just until blended. The espresso truly awakens the chocolate flavor—don’t skip it, even if you aren’t a coffee drinker like me!

Step 4: Chill and Shape

Turn the dough onto a lightly floured surface (buckwheat flour works great here to prevent sticking) and shape it into a log about 2 inches in diameter and 10 inches long. Here’s a little trick I learned: wrapping the log tightly in plastic wrap and chilling it for at least 1 hour makes slicing much cleaner and helps the cookies hold their shape better while baking.

Step 5: Slice, Sprinkle, and Bake

Once chilled, cut the dough crosswise into 12 even slices—you’ll notice the slices are fairly large, which is perfect because these cookies are substantial! Place them on your prepared baking sheet, then sprinkle each one lightly with powdered sugar and a pinch of flaky sea salt (Maldon salt is my favorite for this). Bake for 12 to 15 minutes, rotating the sheet halfway through for even cooking. The cookies will look cracked and slightly puffed but might feel a bit soft—that’s just right, as they firm up while cooling.

How to Serve Salted Chocolate Buckwheat Cookies Recipe

Garnishes

I often add a little extra Maldon sea salt right after baking for a nicely balanced salty crunch that contrasts with the cookie’s sweetness. Sometimes, for a festive touch, I dust the cooled cookies lightly with extra powdered sugar to make them look as good as they taste.

Side Dishes

These cookies pair beautifully with an afternoon cup of rich black coffee or a creamy latte. If you’re serving dessert, a scoop of vanilla ice cream or a dollop of whipped cream complements the salt-chocolate duo perfectly.

Creative Ways to Present

For special occasions, I like arranging these cookies on a beautiful wooden board alongside fresh berries and small glasses of espresso or wine. Wrapping a few in parchment paper tied with twine makes them an elegant homemade gift that always impresses friends.

Make Ahead and Storage

Storing Leftovers

Leftover cookies store wonderfully in an airtight container at room temperature for up to 5 days. I always keep them layered with parchment paper to prevent sticking and maintain that tender texture.

Freezing

I’ve found the dough freezes really well—just wrap the log tightly in plastic wrap and place it in a freezer bag. When you’re ready to bake, thaw overnight in the fridge and slice as usual. You can also freeze fully baked cookies in an airtight container for up to 3 months and thaw at room temperature.

Reheating

If you want a freshly baked feel, I like to warm leftover cookies in a 300°F oven for about 5 minutes to return that just-baked softness and warmth without drying them out. Microwaving can make them crumbly, so oven warming is my go-to method.

FAQs

Final Thoughts

This Salted Chocolate Buckwheat Cookies Recipe truly holds a special place in my baking repertoire because it’s deliciously different yet easy enough for any home baker. I love sharing them with friends who thought they didn’t like buckwheat—this recipe always surprises and delights! Give it a try, and I’m sure you’ll enjoy how it transforms simple ingredients into something a little extraordinary with that wonderful sweet-salty kick.

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