Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies

These cookies are so delicious, you’d never guess they’re gluten-free and vegan. Almond butter and coconut oil add richness and moisture; two kinds of oats create nubby, chewy texture; and buckwheat flour and loads of chocolate add layers of flavor. In other words, they’re nutrient-rich, giving you every excuse to eat cookies for breakfast. The cookies will stay soft and chewy for up to 3 days at room temperature in an airtight container.

5 from 1 vote

Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies

Servings 32
Calories 157 kcal


  • 1/2 cup sweet white rice flour (such as Blue Star Mochiko brand)
  • 1/2 cup buckwheat flour
  • 1/2 cup gluten-free old-fashioned rolled oats, plus more for optional garnish
  • 1/2 cup gluten-free quick (baby) oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt, or 1/4 teaspoon if your almond butter is salted
  • 1 cup smooth unsalted almond butter
  • 3/4 cup plus 2 tablespoons maple syrup
  • 6 tablespoons melted and cooled coconut oil
  • 1 teaspoon pure vanilla extract
  • 8 ounces bittersweet chocolate (preferably 65%–70% cacao mass), coarsely chopped, plus more chunks for optional garnish
  • Flaky salt (such as Maldon brand, optional)


  1. Position a rack in the upper third and one in the lower third of the oven and preheat to 375ºF. Line two or three baking sheets with parchment paper.
  2. In a bowl, whisk together the sweet rice flour, buckwheat flour, old-fashioned oats, quick oats, baking soda, and sea salt.
  3. In a large bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla. Add the flour mixture, stirring until combined, then stir vigorously for 20 seconds to create a chewy texture. Stir in the chocolate.
  4. Using two teaspoons or a #40 spring-loaded ice cream scoop, form the dough into 1-1/2-inch balls and place at least 2 inches apart on the prepared baking sheets. Top each cookie with a few flakes of flaky salt, a few oats, and a chocolate chunk or two. Bake the cookies for 5 minutes and rotate the pans from front to back and top to bottom, then bake until puffed and slightly cracked on top and set around the sides, 8 to 10 minutes. (Although they will seem underdone and soft at first, they will firm up as they cool.) Let cool completely, then devour.

Nutrition Facts
Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 157 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 1mg0%
Sodium 73mg3%
Potassium 137mg4%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 8g9%
Protein 3g6%
Vitamin A 4IU0%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Photography Alanna Taylor-Tobin

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6 Comments on “Buckwheat Chocolate Chip Almond-Butter Oatmeal Cookies”

  1. Avatar for Lena

    Hello, I can’t wait to make these cookies. Can the dough be prepared ahead and refrigerated and/or frozen prior to baking?

  2. Avatar for Erika

    Yes! You can pre-make the dough and refrigerate or freeze! Let us know what you think!

  3. Avatar for Carolin

    Sounds super delicious!! Would it work only with rolled oats, or half oats, half oat flour, too? 🙂 don’t have the soft kind. 🙂

  4. Avatar for Frances

    I have a subscription, but your site is telling me that I don’t. I called about this a few months ago and it was supposed to be fixed. Please take care of this.

  5. Avatar for Judi

    5 stars
    I made these delicious cookies today. Has anyone tested the recipe using runny honey instead of maple syrup? Not a complaint, just wondering how it might be. Hmmm, perhaps I’ll try it out when we’ve devoured this batch.

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