Buckwheat Peanut Butter Cookies (Gluten-Free)
These buckwheat peanut butter cookies are soft, chewy, and loaded with chocolate chunks. Made with buckwheat flour and creamy peanut butter, they have a rich, nutty flavor and a delicious, hard-to-resist texture.
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Buckwheat flour cookies
If you love peanut butter and chocolate together, these cookies are definitely worth making! They’re soft and chewy, with plenty of chocolate chunks and a rich peanut butter flavor in every bite. If you’re in the mood for more gluten-free cookies, try these Pumpkin Chocolate Cookies.
What makes this recipe a little different is the buckwheat flour. It gives the cookies a subtle earthy flavor and a lovely texture that pairs surprisingly well with both peanut butter and chocolate.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Buckwheat flour: The main flour in this recipe. It gives the cookies their distinctive flavor and texture.
- Cornstarch: Helps create soft, thick cookies with a tender texture.
- Butter: Unsalted butter softened at room temperature.
- Eggs: room-temperature eggs are better
- Peanut butter: creamy, processed peanut butter rather than natural peanut butter. It has a thicker, more consistent texture and is less oily. If you use natural peanut butter, make sure to stir it thoroughly before measuring.
- Chocolate: Semisweet chocolate chunks or chocolate chips both work well. Using chunks makes those bigger pockets of chocolate!
How to make gluten-free peanut butter cookies
Whisk the buckwheat flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, mix the softened butter, peanut butter, and sugars until creamy. You can use an electric mixer or a hand whisk. Stir in the eggs and vanilla, and mix well.
Add the dry ingredients and mix just until well combined. The dough will be sticky.
Cover the dough and refrigerate for at least 1 hour.
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
Drop large teaspoons of cookie dough onto the prepared sheets, spacing them about an inch apart. Use your fingers to gently press down on the dough balls and flatten them slightly. Place the chocolate chunks on the surface of the cookies.
Bake for 10–12 minutes or until golden brown. Let the cookies cool before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature or in the refrigerator.
You can also freeze the cookies once they’ve cooled completely. Place them in an airtight container or freezer bag. When you’re ready to enjoy them, warm them slightly in a medium oven or microwave.
Good to know: baking tips
- Use room-temperature ingredients: Softened butter and room-temperature eggs help the ingredients combine evenly and create a smooth cookie dough.
- Don’t skip chilling the dough: The dough is sticky, so refrigerating it for at least an hour makes it easier to handle.
- Keep the cookies similar in size: This helps them bake evenly and finish at the same time.
- Leave enough space: The cookies spread as they bake, so avoid placing them too close together.
- Don’t overbake: Remove the cookies when they’re lightly golden. They’ll continue to set as they cool.
- Let them cool: These cookies are delicate when they first come out of the oven. Let them cool before transferring them to a wire rack.
You might wonder: FAQ
Can I taste the buckwheat flour in these cookies? Yes, buckwheat flour has a naturally earthy and slightly nutty flavor. However, it works particularly well with peanut butter and chocolate, creating a balanced flavor without overpowering the cookies.
Can I substitute the buckwheat flour? Yes. If you’d like to experiment with another flour, use gluten-free all-purpose flour, but the texture and flavor could change.
Can I use natural peanut butter? You can, but creamy processed peanut butter is better because it has a thicker, more consistent texture. If using natural peanut butter, stir it very well before adding it to the dough.
For more gluten-free cookies
Chocolate Chip Peanut Butter Cookies (Gluten-Free)
Ingredients
- 1 cup and 2 tablespoons buckwheat flour (150g)
- 1 ¼ cup cornstarch (150g)
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- ½ cup unsalted butter (113g)
- ¾ cup peanut butter (200g)
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup chocolate chunks or chips
Instructions
- Whisk the buckwheat flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, peanut butter, and sugars until creamy. Add the eggs and vanilla, and mix until well combined.
- Add the dry ingredients and mix just until well combined. The dough will be sticky.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Drop large teaspoons of cookie dough onto the prepared sheets, spacing them about an inch apart. Use your fingers to gently press down on the dough balls and flatten them slightly. Place the chocolate chunks on the surface of the cookies.
- Bake for 10–12 minutes or until golden brown. Let the cookies cool before transferring them to wire racks to cool completely.
Notes
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