Adapted from L'appart (Crown Publishing) The following recipe is a happy medium between offering up the hearty taste of buckwheat, with the soft, moist chocolate chip cookie that we all know - and love! This recipe in the book uses 1/2 cup buckwheat flour, which I've made with the whole-grain buckwheat flour available in the States and I, and my taste-testers, loved them, as well as the version with French buckwheat flour. If using refined buckwheat flour, which has a lighter color than whole-grain buckwheat flour (which is usually listed on the label), and is the kind used in France (and isn't labeled as whole-grain), you can use: 3/4 cup (110g) all-purpose flour 1/2 cup (75g) buckwheat flour [Update: A reader let me know what she made these cookies gluten-free by substituting almond flour for the 3/4 cup all-purpose flour and they worked out well for her.] If you use roasted buckwheat groats in the cookies, make sure they are roasted buckwheat groats, which are also known as kasha. You can find them online or in well-stocked supermarkets and in natural foods stores. They can also be found in some tea stores or in Japanese markets, since they're used for making tea. Note that I like to refrigerate the dough overnight, which helps the ingredients meld together and makes the cookies chewier, but you can bake them right away if you can't wait.