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Vegan buckwheat chocolate chip cookies

5 from 3 votes
Total time: 52 minutes
A tray of vegan buckwheat chocolate chip cookies

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I’ve eaten so many terrible vegan cookies in my time that I was almost too scared to attempt a vegan & gluten-free cookie recipe. I imagined it could never achieve the texture that you get from using wheat-based flour, like in my vegan white chocolate cookies. But my poorly (IBS-riddled) gut convinced me to give it a go.

I am so glad I did. These vegan buckwheat chocolate chip cookies are shockingly cookie-like! They are wonderfully chewy on the inside with a nice crisp outer. The buckwheat flour brings a slightly nutty flavour to the mix, but it is subtle and balances well with the other flavours.

Normally I find many gluten-free bakes don’t last particularly well, but these buckwheat cookies only seem to improve. As long as you have enough willpower to leave them alone that is.

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Servings: 12 cookies

Ingredients:

Instructions:

  • Measure out your sunflower oil, water and vanilla bean paste into a glass bowl. Whisk the liquids together until they form an emulsion. Set aside the bowl until later
  • Measure out and mix together your buckwheat flour, bicarbonate of soda, baking powder, salt and sugar in a large mixing bowl
  • Pour the oil emulsion into the mixing bowl and mix together with the dry ingredients using a wooden spoon. It will start to form a shiny dough
  • Now pour in your chocolate chips and gently fold them into the cookie dough mix
  • Cover your mixing bowl and put it into the fridge for at least 30 minutes so that the dough stiffens
  • Meanwhile, heat up your oven to 180°c (fan)
  • Line a large baking tray with baking parchment
  • Once the 30 minutes is up take the cookie dough out of the fridge and using a metal spoon, form 12 cookie dough balls and place them evenly across your baking tray
  • Using the back of your spoon, press the dough balls down firmly so that they form wider circles on the tray
  • Place the baking tray into your heated oven and bake for 12 minutes
  • Once the 12 minutes are up, or the cookies look golden brown and firm on top, take the tray out of the oven and leave to cool for 5 minutes before transferring the cookies to a wire rack to fully cool down
  • You can eat the cookies as soon as they are cool enough, or leave them overnight for them to go super chewy

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Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

2 responses to “Vegan buckwheat chocolate chip cookies”

  1. bee howarth avatar
    bee howarth

    5 stars
    My new favourite cookie recipe. Tried the recipe with plain flour and with the buckwheat flour and both times came out great. Will definitely be making them again….soon

    1. Lucy Johnson avatar

      I am glad you enjoyed them Bee 🙂

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