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


  • 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


  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).