Buckwheat Cookies

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5 from 6 votes

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www.theconsciousplantkitchen.com

These Buckwheat cookies are healthy vegan gluten-free chocolate chip cookies made with buckwheat flour. They are packed with fiber and protein and are very nourishing as a snack any time of the day.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/buckwheat-chocolate-chip-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Cool Down10

Total Time32

Servings: cookies

Calories: 143.6kcal

Author: Carine Claudepierre

Equipment

Ingredients

¾ cup Buckwheat Flour
¼ teaspoon Baking soda optional
1 tablespoon Peanut Butter (Unsalted)
2 tablespoons Melted Coconut Oil
¼ cup Maple Syrup
1 teaspoon Vanilla Extract
½ teaspoon Cinnamon

Optional

¼ cup Dairy-Free Dark Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil the paper with coconut oil. Set it aside.
In a large bowl, add buckwheat flour, baking soda, and cinnamon. Stir to combine.
Add in melted coconut oil, peanut butter, and maple syrup.
Stir together to form a sticky cookie dough batter then fold in chocolate chips if used - optional.
Scoop out 2 tablespoons of batter, grease your hand with coconut oil, and roll the batter into a ball.
Place each cookie dough ball onto the prepared baking sheet leaving a thumb space between each ball. The cookies don't expand in the oven, but this makes them easier to remove from the sheet later.
Flatten each cookie dough ball with your hand and bake in the center rack of the oven for 10-14 minutes or until golden brown on the sides.
Cool down on the baking sheet for 10 minutes then transfer to a wire rack 10 minutes before eating.

Notes

Storage Instructions

Store the cookies in a cookie jar, sealed, and in a dark place like the pantry for up to 3 to 4 days.

You can store the cookies in the fridge for up to one week or freeze them for up to three months in sealed bags.

Thaw the cookies at room temperature the day before.

Allergy Swaps

You can use some of the allergy substitutions below:

Nut-Free - Replace the peanut butter with sunflower seed butter.
Coconut-Free - Replace the melted coconut oil with melted vegan butter for a dairy-free oil swap.

Nutrition