This gluten-free cookie recipe uses rolled oats, buckwheat flour, and sunflower seed butter to create a chewy, lower-sugar cookie that’s satisfying and easy to make.
With Father’s Day around the corner, I wanted to post a treat that’s hearty and broadly appealing — a recipe my husband has requested repeatedly. I’ve been making these cookies for a few months and they have become his go-to snack. They’re adaptable, gluten-free, and lower in added sugar than many traditional cookies.
Previously his favorite were classic chocolate chippers, but after suspecting a gluten sensitivity I developed this version that swaps wheat flour for a mix of oats and buckwheat flour. The result is a chewy cookie with good flavor and a texture that holds up well even with reduced sugar.
We have different approaches to sweets at home: I prefer a small, lower-sugar treat more often, while my husband likes a sweeter, less frequent indulgence. This recipe strikes a balance — it’s sweet enough to feel indulgent but cuts back on sugar compared with many cookie recipes.
Recipe tips
Start with room-temperature ingredients. Coconut oil can become grainy or clump when mixed with cold ingredients, which affects texture. If your seed butter is unsalted, increase the sea salt slightly to taste. Sunflower seed butter gives these cookies a neutral, nutty flavor, but almond butter works well too if you prefer it.
I use buckwheat flour ground from raw groats for a fresh, pronounced buckwheat flavor, but commercially milled buckwheat flour will also work.
Recipe steps
Mix the dry ingredients first to ensure even distribution of baking powder, cinnamon, and salt.
Use semi-solid coconut oil so it blends smoothly with the sunflower seed butter and sugar.
Whisk the wet ingredients — sugar, sunflower seed butter, coconut oil, applesauce, vanilla, and water — until combined. A hand mixer helps but vigorous whisking works fine.
Combine the wet mixture with the dry oat and buckwheat flour mix, then fold in chocolate. Stir until all dry ingredients are evenly moistened and you have a cohesive batter.
Fold in the chocolate chips or chopped chocolate so you get pockets of melty chocolate throughout.
Portion the dough onto parchment-lined baking sheets. This recipe yields about 18–20 cookies depending on size. Press and shape each mound slightly — these cookies don’t spread much during baking, so shaping before baking helps create a pleasing cookie profile.
Bake at 350°F (175°C) for about 11–13 minutes, until the cookies are set and lightly golden at the edges. Allow them to cool to room temperature; they firm up as they cool. They’re also surprisingly good cold straight from the freezer if you prefer chilled cookies.
My Husband’s Favorite Gluten-Free Cookie Recipe
Ingredients
- 1 ½ cups rolled oats
- 4 ½ Tbsp buckwheat flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 tsp cinnamon
- 4 Tbsp + 1 tsp unrefined cane sugar
- ¼ cup sunflower seed butter (with salt)
- ¼ cup coconut oil , semi-solid
- 2 Tbsp applesauce
- 1 tsp vanilla extract
- ¼ cup water
- ⅓ cup chocolate chips or a chopped chocolate bar
Instructions
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Begin with room temperature ingredients.
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Preheat your oven to 350°F (175°C).
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In a large bowl, combine rolled oats, buckwheat flour, baking powder, sea salt, and cinnamon.
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In a separate bowl, whisk together the unrefined cane sugar, sunflower seed butter, semi-solid coconut oil, applesauce, vanilla, and water until smooth.
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Add the wet mixture and chocolate to the dry ingredients and stir until the oats and flour are fully moistened.
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Drop spoonfuls of batter onto two parchment-lined baking sheets (about 18–20 cookies).
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Press and shape each cookie slightly because they won’t spread much while baking.
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Bake 11–13 minutes, until set and lightly golden at the edges.
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Cool to room temperature, or chill briefly in the freezer for a delicious cold cookie.
Notes
WW SmartPoints: 5
Nutrition
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