Buckwheat Chocolate Chip Oatmeal Cookies

I believe that everyone should have a solid, go-to cookie recipe, one they know by heart and could make in their sleep. This is especially true for the ever so classic and timeless chocolate chip cookie.

Back when I was in middle school, I’d make chocolate chip cookies every couple of weeks. I’d use the chocolate chip cookie recipe from the Joy of Baking cookbook, which seems to find its way into every family’s home. I’m sure you know that recipe, or at least the gist of it: white all-purpose flour, butter, lots of sugar. It was a good conventional cookie that was yummy in the moment, but made you feel sick after too many.

Lucky for you, I have today my go-to chocolate chip cookie recipe that’s just as tasty as the conventional recipe (dare I say tastier?) and on the healthier side of the cookie spectrum, so there’s no need to feel guilty if you reach into the cookie jar for extras. What could be better?

Buckwheat flour, oats, coconut sugar, and coconut oil are my secret (well, not so secret anymore…) ingredients for making a healthier, yet still delicious, chocolate chip cookie. The buckwheat flour and oats give these cookies an amazingly chewy texture while boosting up the fibre intake. Coconut oil is a healthy fat and has many benefits for your health. The coconut sugar adds a subtle caramel note while being a much better sugar choice than regular white or brown sugar!

When I first made these cookies, I was worried they wouldn’t flatten out.

Of course, there’s nothing wrong with cookies the shape of mini boulders…

But thankfully, my buckwheat chocolate chip oatmeal cookies flattened out beautifully.

The smell of coconut oil, coconut sugar, oatmeal and walnuts baking filled my kitchen with the coziest (?) aroma. Can smells be cozy? For my sake I’m going to say they are!

It was so hard to let them cool a little before giving them a taste.

This recipe makes approximately thirty cookies. There are four people in my family. The day after I made these cookies, there were only six left. I’ll take it as a sign that they were pretty darn tasty!

When you offer to these cookies to anyone (except you might not want to because they are just that good!) don’t insist on telling them that they’re made with wholesome ingredients…they’re not going to believe you. Even I couldn’t believe how delicious they were, and I saw all the good, wholesome ingredients go into the mixing bowl! 😉

5 from 1 vote

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Buckwheat Chocolate Chip Oatmeal Cookies

Buckwheat flour, oats, coconut sugar, and coconut oil are my secret (well, not so secret anymore...) ingredients for making a healthier, yet still delicious, chocolate chip cookie. There's really no need to tell anyone the cookies are wholesome because they really aren't going to believe you.

Course Cookie, Dessert

Cuisine Western

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 30 cookies

Calories 101.3 kcal

Author Jasmin Meere

Ingredients

• 1 cup buckwheat flour
• 2/3 cup rolled oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp Himalayan pink salt
• 1/2 cup softened coconut oil softened
• 1/2 cup + 3 tbsp coconut sugar
• 1 tsp vanilla extract
• 2 large eggs room temperature
• 1 cup dark or semi-sweet chocolate chips
• 1/2 cup chopped walnuts optional

Instructions

1. Preheat oven to 350°F and set a rack to the oven's middle setting.
2. Cream together the coconut oil and sugar until smooth and fluffy.
3. Adds in eggs and vanilla extract.
4. Slowly mix in flour, baking soda, baking powder, and salt.
5. Once combined, gently stir in oats, chocolate chips, and walnuts if using,
6. Drop tablespoonfuls of cookie batter onto a lined baking sheet, leaving about an inch of room around each cookie.
7. Bake for 10-12 minutes.
8. Once cookies are done baking, transfer them to a cooling rack and allow them to sit for 5 minutes (this will allow them to firm up).