Comments on: Buckwheat Chocolate Chip Cookies with Sea Salt

By: Audrey

Audrey — Sun, 17 Aug 2025 06:00:17 +0000

In reply to Deb W.

Deb, I used to get the exact same reaction every time I made these for guests/events back in Canada too. It just adds a perfect something that you almost can’t explain, but you know it belongs in a chocolate chip cookie!

As for the crepes, I know what you mean. It’s not easy to master the buckwheat crepe, and often some people will use a blend of buckwheat and all purpose to get the taste they want. A good creperie will search months and months for the perfect flour that suits their taste, and isn’t too “strong” or bold in flavor. The difference between buckwheat flours is actually quite amazing.

By: Deb W

Deb W — Sat, 16 Aug 2025 15:03:42 +0000

Found some refined buckwheat flour at a farmer’s market in Virginia, USA and brought back to my home in Minnesota, USA. Made these cookies, and love the subtle flavor in them. Now our favorite chocolate chip recipe. People comment to me how good they are, and ask for the secret. I did try making your buckwheat crepes, and it took me a while to get the technique down. That said, that much buckwheat flour is too earthy for me. But I will certainly continue to buy the flour for these delicious cookies!

By: Audrey

Audrey — Sun, 12 Nov 2023 12:30:49 +0000

In reply to Tineke.

Thank you for taking the time to reach out. Tineke! So glad you enjoyed the recipe.

Never worry about the look of your cookies. We all strive for a perfect look, but sometimes the batter says otherwise! The taste is what matters most, and there’s absolutely nothing wrong with using a bit less sugar if that’s to your taste.

I’m not sure where you live, but I know people in the USA absolutely rave about King Arthur gluten-free flour. So if you’re there, might be worth investing in a bag. I know not all gluten-free flours are made equal, and finding one that works can be a challenge.

By: Tineke

Tineke — Sun, 12 Nov 2023 12:04:49 +0000

Hi Audrey,
I just made the cookies. They did not turn out as beautiful as yours but I was expecting that: I used a gluten free all purpose flour and i know you cannot just substitute. But… they taste fijne. Next time I will use a little less sugar for they are too sweet for our liking and I will try to find a better substitute for the all purpose flour. Maybe oats. I’d love to send you a picture but I don’t see how I can.
Tineke

By: Audrey

Audrey — Fri, 09 Dec 2022 12:21:21 +0000

In reply to Lorie. Hello, Lorie. In full honesty, I have never made these gluten free. But, I have been told repeatedly that King Arthur makes a very good quality, cup for cup, gluten free flour. Would it work out exactly as written, I can't say for sure... But those who use it tend to say it works perfectly. I would give that a shot (if you can find it).

By: Lorie

Lorie — Fri, 09 Dec 2022 00:08:41 +0000

Your recipe looks great, but I need to make these gluten free. What do you suggest in place of the all purpose flour?

By: Audrey

Audrey — Mon, 05 Sep 2022 06:48:30 +0000

In reply to Colette Rowsell. SO happy to hear this. Glad you've enjoyed the recipes so far - and hope you continue to enjoy them as well!

By: Colette Rowsell

Colette Rowsell — Sun, 04 Sep 2022 15:52:46 +0000

Hi Audrey,
I am English & live in Charente Maritime.
I look forward very much to your recipes & have made several of them.
My family & friends – English & French have enjoyed them so thank you very much.
Colette Rowsell

By: Audrey

Audrey — Thu, 14 Apr 2022 13:41:01 +0000

In reply to Vanessa. Up to 1 weeks in a cookie jar or up to 2-3 weeks in the fridge. Happy baking!

By: Audrey

Audrey — Thu, 14 Apr 2022 13:40:06 +0000

In reply to Suzanne. Thank you!