Chocolate Chunk Buckwheat Cookies

Cookies are becoming somewhat of a trend on this blog. But can you blame me?

They’re easy to make, fun to share and go down a treat any time of day.

My latest creation stems from an obsession with buckwheat flour. Its nutty flavour and interesting texture is fun to experiment with.


This recipe came about mostly by accident. A sudden craving forced me into the kitchen one night, where I found myself out of plain white flour, vegan butter and white and brown sugar. It was a baker’s nightmare!

Luckily, I had some buckwheat flour left over and just enough coconut sugar to create some kind of cookie dough. It was all a bit of a blur really. But the batch turned out wonderfully.

Unfortunately I didn’t bother writing down what I had put into this recipe, and have since spent the last few months trying to recreate it. I’m relieved to say I managed the task. Never again will I experiment without my notebook and a pen handy.


I was making these cookies at my parent’s house last weekend, when my mother commented on how “huge” my chocolate chunks were. Not at all elegant like tiny chocolate chips! But that’s the best part of this recipe. Biting into these cookies and coming across a huge chunk of chocolate is a delectable surprise.


Now fair warning: the batch can get a little sticky. Don’t fret — it’s meant to be this way.

Rolling the balls shouldn’t be a problem when made correctly, but if you are finding it tricky, sprinkling a little bit of buckwheat flour in the bowl will help.


Thinking of making this recipe?

  • Take lots of snaps!
  • Tag me on Insta or use the hashtag #thehungrypiggy.

Chocolate Chunk Buckwheat Cookies

  • Difficulty: easy
  • Print


  • 2 cups buckwheat flour
  • 1 cup coconut sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 1/2 cup almond milk
  • 1/2 cup coconut oil (melted)
  • 1 tablespoon vanilla essence
  • 175 grams of dark chocolate (70%), chopped into chunks


  1. Preheat oven to 175 degrees celsius.
  2. In a large bowl, combine all dry ingredients.
  3. In a small bowl, melt coconut oil. Add almond milk and vanilla and stir.
  4. Pour wet mixture into large bowl of dry ingredients. Stir until fully combined.
  5. Fold in chocolate chunks.
  6. Form dough in 12 large balls of dough on a baking tray. Flatten slightly with the back of a spoon.
  7. Bake for 10 minutes. After removing from oven, leave to cool before serving.