Easy Vegan Buckwheat Chocolate Chip Cookies
User Reviews
4.8
Easy Vegan Buckwheat Chocolate Chip Cookies
Description
The recipe uses buckwheat flour, which is naturally gluten-free, yielding a cookie with a slightly nutty flavor and dense texture. Coconut sugar sweetens the dough while coconut oil provides moisture and richness. The applier cider vinegar reacts with baking soda to leaven the cookies slightly, helping them rise and maintain structure without eggs.
Dark chocolate chips folded into the batter give bursts of melted chocolate in each bite. The dough is dropped in mounds and gently flattened prior to baking to encourage uniform shape, as the cookies do not spread much in the oven. Baking at 350ºF until the edges feel firm gives a finished texture that combines crispness at the edges with a tender center.
These cookies are suitable for those following a vegan diet and make a sweet treat without common allergens like wheat or eggs.
Optional substitutions include replacing some coconut oil with unsweetened applesauce to create a softer, more muffin-like texture. The water is omitted in that case. Refrigerating the cookies after baking firms them up for a chewier bite.
Ingredients
- 1 cup buckwheat flour ground buckwheat groats, light colored
- 1/2 cup coconut sugar
- 1/3 cup coconut oil melted
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, stir together the buckwheat flour, coconut sugar, oil, water, vanilla, salt, and baking soda. Then add in the vinegar, which will react with the baking soda to help the cookies rise a bit.
- Fold in the chocolate chips, then use a tablespoon to scoop the dough into 12 mounds spaced evenly apart on the lined baking sheet. Flatten each cookie with your hands, as these cookies will only spread slightly. Bake until the edges are firm, about 10 minutes at 350ºF. Let cool at least 10 minutes before serving.
Notes
- For softer cookies, substitute half the coconut oil with unsweetened applesauce and omit the water.
- Cookies will be softer with applesauce and have a texture between a cookie and muffin top.
- For firmer cookies, refrigerate after baking and serve cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 4g | 1% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Sodium | 105mg | 4% |
| Potassium | 47mg | 1% |
| Sugar | 2g | 4% |
| Calcium | 23mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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