Buckwheat Chocolate Chip Cookies
I have been on a merry twirl today, ever since I baked these amazing gluten free cookies. Our family love biscutes and cookies with our cup of tea in the evening and when I'm striving to eliminate white flour off our diet, cookies and biscutes don't feature much on the menu. Yet, there are days when I crave a good cookie, crisp, decadent and rich! I did try a couple of recipes with somewhat okayish taste but not that would wow my taste buds. Until I hit pay dirt today. I stumbled on this recipe and it needed a bit of tweaking but the end result was amazing. It passed the family Tasting Test!!!!!
Once you taste it, you won't be able to tell the difference that this one has Buckwheat flour instead of regular flour, no butter, no eggs ( yes!!!) and so easy. It is super healthy and super yummmy!!!
Vegan Buckwheat Chocolate Chip Cookies
Prep Time Cook Time Total Time
10 mins 15mins 25mins
Makes : 12
Level : Easy
1 1/4 cup Buckwheat flour
1/2 cup palm sugar
1/3 cup coconut oil
2 tbsp water
1 tsp Vanilla extract
1/2 tsp sea salt ( I used Himalayan Pink Salt)
1/2 tsp Baking soda
1 tbsp Apple cider vinegar
1/2 cup dark chocolate chips
1. Preheat the oven to 200 degree and line a baking sheet with parchment paper.
2. In a large bowl, stir together the buckwheat flour,palm sugar, coconut oil, water, vanilla ,salt and baking soda. Then add in the vinegar, and mix well together to bring into a dough. The baking soda will react with the vinegar to help the cookies rise.
3. Add the chocolate chips and fold in. Use a spoon to make 12 mounds of the dough and place on the lined baking tray. Flatten each mound with your hands. Keep some spaces between each cookie as they will spread a bit during baking.
4. Bake for 15 minutes, until the edges turn crisp and firm, for about 15minutes. Take them out of the oven and cool for 10 minutes before serving.
Store in air tight container.
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