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.

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

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

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

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