Vegan Chocolate Buckwheat Cookies {oil-free, gluten-free}
Vegan chocolate buckwheat cookies that are so good, but also so good for you! Quick and easy to make, they are also gluten-free, made in one bowl (no fuss!), and perfect for desserts, snacking and breakfast, too.
Servings: 12 cookies
Ingredients
- 3/4 cup 90 g buckwheat flour
- 1/4 cup 48 g coconut sugar
- 3 tablespoons 15 g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup 60 mL water
- 2 tablespoons 30 mL runny tahini (see notes for options)
- 3 tablespoons 45 g miniature semisweet chocolate chips
Instructions
- Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
- in a medium mixing bowl, whisk the buckwheat flour, coconut sugar, cocoa powder, baking powder and salt until blended.
- Add the water, tahini and miniature chocolate chips to the bowl. Stir until completely blended into a thick dough.
- Using a medium cookie scoop (#40) or a tablespoon measure, divide the dough into 12 equal mounds. Roll each portion into a ball. Place the balls on the prepared baking sheet, spacing 2 inches (5 cm) apart.
- Bake in the preheated oven for 9 to 11 minutes until puffed, the tops have some cracks, and the surface of the cookies appears dry (be careful not to overbake; check for doneness at the earliest time).
- Use a spatula to transfer the cookies to a cooling rack. Cool completely.
Notes
Storage: Store the cooled cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Tahini Options: An equal amount of another runny seed butter or nut butter (e.g., almond, cashew, pepita or peanut) can be used in place of the tahini. An equal amount of oil, such as avocado oil can also be used.
Sweetener Options: An equal amount of the sweetener of your choice (e.g., maple syrup, brown sugar, agave nectar, can sugar) can be used in place of the coconut sugar.
Nutrition
Serving: 1cookie | Calories: 79kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 63mg | Fiber: 1g | Sugar: 6g