Gluten-Free Chocolate-Coconut Buckwheat Cookies
Rich, chocolatey, and naturally gluten-free, these buckwheat cookies combine coconut, dark chocolate, and a sprinkle of flaky sea salt.
By Yankee Magazine|Oct 23 2026|
Gluten-Free Chocolate-Coconut Buckwheat Cookies
Credit: Styling and photography by Liz NeilyRich, chocolatey, and naturally gluten-free, these chocolate-coconut buckwheat cookies are a delicious addition to any holiday cookie platter. Inspired by Weekends with Yankee and a recipe from Lisa Ludwinski’s Sister Pie cookbook (named for her Detroit bakery), Amy Traverso’s version adds cocoa powder for even deeper chocolate flavor.
Yield
About 4 dozen cookies.
Ingredients
3¼ cups buckwheat flour
1¼ cups (2½ sticks) salted butter, softened
1 cup brown sugar
1 cup granulated sugar
¾ cup cocoa powder
½ cup unsweetened shredded coconut
2 teaspoons kosher salt
1½ teaspoons baking soda
1¼ teaspoons baking powder
½ teaspoon ground cinnamon
2 large eggs plus 1 egg yolk
2½ teaspoons vanilla extract
10 ounces (about 1¾ cups) dark or semisweet chocolate chips or chunks
Flaky sea salt (such as Maldon), for garnish
Instructions
Preheat your oven to 350°F, with racks in the second-from-top and second-from-bottom positions. Line two cookie sheets with parchment paper and set aside.
In a large bowl, combine the buckwheat flour, butter, sugars, cocoa powder, coconut, salt, baking soda, baking powder, and cinnamon. Using a stand or handheld mixer, starting on low speed and then increasing to medium, mix until evenly combined. Add the eggs and yolk one at a time, mixing well after each addition. Add the vanilla and chocolate chips and stir by hand to combine.
Working in batches, use a ¼-cup scoop or soup spoon to portion out rounds of dough and arrange on the baking sheets, leaving at least 2 inches between cookies. Using the back of a fork, press down very lightly on each and sprinkle with sea salt. Bake until fragrant and set, 16 minutes total, rotating the baking sheets halfway through. Let rest for 10 minutes before transferring to a rack to cool. Repeat with remaining dough.
