If you’ve been searching for a chocolate chip cookie recipe that’s eggless, gluten-free, and refined sugar-free—your search ends here. These Buckwheat Chocolate Chip Cookies are crispy, and studded with melty chocolate chunks. Made with buckwheat flour, jaggery, and flaxseed meal, this recipe is proof that healthier baking doesn’t mean compromising on flavour.
Perfect for kids, great for lunchboxes, and a fantastic option for anyone looking to reduce their intake of refined ingredients—these cookies are simple, wholesome, and delicious.
Let’s look at the ingredients
These cookies are packed with nutrient-dense ingredients that each play a role in making them both delicious and nourishing.
Buckwheat Flour is naturally gluten-free and high in fiber, protein, and essential minerals like magnesium and manganese. It has a slightly earthy, nutty flavour that pairs beautifully with chocolate. In this recipe, buckwheat replaces refined flour and forms the base of the cookie dough.
Jaggery is a traditional, unrefined sweetener made from sugarcane juice or palm sap. Unlike white sugar, jaggery retains trace minerals and antioxidants, making it a more nutrient-rich alternative. Here, it lends a warm, caramel-like sweetness that enhances the richness of the chocolate.
Flaxseed Meal, when combined with water, forms a gel-like mixture that acts as a natural egg substitute. Flaxseeds are rich in omega-3 fatty acids and fiber, making them a great addition to eggless baking. In this recipe, the flax mixture helps bind the dough together.
Butter adds richness, flavour, and structure to the cookies. You can also substitute it with ghee or a plant-based butter, depending on dietary preferences.
Cornflour is used in a small amount to soften the texture and give the cookies a slightly chewy, tender crumb—especially helpful in gluten-free baking where structure is often a challenge. This can be replaced with Tapioca flour too.
Vanilla Extract brings in warmth and rounds out the flavor profile, complementing both the jaggery and chocolate.
Baking Soda and Salt provide lift and balance the sweetness, enhancing every flavour note.
Chocolate Chunks bring the joy—semi-sweet or dark chunks melt beautifully into the cookies, adding richness and indulgence with every bite. You can also use chopped chocolate or chips based on what you have and like.
These Cookies Are:
- Eggless
- Gluten-free
- Refined sugar-free
- Made with whole ingredients
- Kid and lunchbox friendly
Enjoy these cookies with a glass of milk or as an afternoon pick-me-up. They’re proof that healthier treats can be every bit as satisfying.
If you like baking Gluten free, check out these recipes that are Gluten free and healthier!
2 tbsp (12g)- Ground flaxseed 1/4 cup (60ml) - Water 1/3 cup (80g)- Butter (or Ghee/Plant-based butter) 1/2 cup (80g) - Powdered Jaggery 1 tsp (5ml) - Vanilla extract 1/4 - 1/8 tsp - Salt 1/4 tsp - Baking Soda 1¼ cup (150g) - Buckwheat flour/Kuttu ka aata 1 tbsp (7g) - Cornflour 1/2 cup (100g) - Chocolate chunks (plus extra for topping) In a small bowl, mix ground flaxseed and water. Set aside for 5–10 minutes to thicken. It will turn into a gel. In a large mixing bowl, whisk together soft room temperature butter and jaggery until light and fluffy. Add the flaxseed water gel, vanilla extract, salt, and baking soda. Mix well. Sift in buckwheat flour and cornflour/tapioca flour and fold gently until evenly combined. Fold in chocolate chunks and mix. Scoop out 1.5 tbsp portions of dough, roll into balls, and flatten slightly on a baking tray lined with parchment paper. Top each cookie with extra chocolate chunks if desired. Bake in a preheated oven at 170°C (340°F) for 20–25 minutes, or until edges are golden and the top is firm to touch. Cool on the tray for 5 minutes, then transfer to a wire rack. Let the flaxseed and water mixture sit for at least 5 minutes before using, so it thickens well. Use soft, room-temperature butter for best results when creaming with jaggery. Flatten the cookies slightly for even baking and a better texture. These cookies don't spread much. Top with extra chocolate chunks before baking for a bakery-style look.
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