Vegan Buckwheat Chocolate Chip Cookies
Servings: 12
Calories: 155kcal
These buckwheat chocolate chip cookies are naturally gluten-free and dairy-free, but they're just as satisfying as the traditional version! Made with buckwheat flour, coconut oil, and ground flax seed, they are ready to bake in about 10 minutes. They have a slightly nutty flavor and tender center that you'll love!
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Ingredients
- 1 tablespoon ground flax seed
- ¼ cup water
- 1 cup light colored buckwheat flour (store-bought or homemade)
- ½ cup coconut sugar
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- ½ 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, add the ground flax seed and water and stir well.
- Next, add the buckwheat flour, coconut sugar, oil, vanilla, salt, and baking soda. Stir well, 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. (Or don't flatten them for mound-shaped cookies, which my family likes!)
- Bake until the edges are firm, about 10 minutes at 350ºF. Let cool at least 10 minutes before serving.
Notes
Nutrition information is for 1 of 16 cookies. This is automatically calculated using an online ingredient database, so it's just an estimate not a guarantee.
Update Note: Due to reader feedback, I recently added 1 tablespoon of ground flaxseed plus 2 more tablespoons of water to help prevent crumbling. If you prefer the original recipe, omit the flax and using only 2 tablespoons of water total.
Reduce the Oil: I've successfully made these cookies using 1/4 cup melted coconut oil with 1/4 cup unsweetened applesauce. In this case, reduce the water by 2 tablespoons in the recipe. The resulting cookies will be softer due to the applesauce, like a cross between a cookie and a muffin top. If you'd like them to be firmer, place them in the fridge and serve cold.
Nutrition
Calories: 155kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 167mg | Potassium: 118mg | Fiber: 1g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 1mg