Easy Vegan Buckwheat Chocolate Chip Cookies
If you have approximately 20 minutes to spend in the kitchen, Easy Vegan Buckwheat Chocolate Chip Cookies might be a spectacular gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 12. One serving contains 149 calories, 2g of protein, and 9g of fat. For 35 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a side dish. This recipe is liked by 359 foodies and cooks. Head to the store and pick up apple cider vinegar, sea salt, coconut sugar, and a few other things to make it today. It is brought to you by The Detoxinista. With a spoonacular score of 20%, this dish is not so great. Similar recipes include Easy Vegan Buckwheat Chocolate Chip Cookies, Chocolate Chip Peanut Butter Spelt Cookies — Vegan and Easy!, and Buckwheat Chocolate Chip Cookies (Gluten Free).
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1 cup light colored buckwheat flour (ground buckwheat groats)
1/3 cup melted coconut oil
1/2 cup coconut sugar
1/2 cup dark chocolate chips
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
2 tablespoons water
Equipment:
baking paper
baking sheet
bowl
oven
Cooking instruction summary:
InstructionsPreheat the oven to 350F 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 350F. Let cool at least 10 minutes before serving.
Step by step:
1. Preheat the oven to 350F 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.
2. Bake until the edges are firm, about 10 minutes at 350F.
3. Let cool at least 10 minutes before serving.
Nutrition Information:
covered percent of daily need
