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.
Ingredients:
- 70 g Organic sunflower oil
- 60 g Water
- 1 tsp Vanilla bean paste
- 180 g Buckwheat flour
- 150 g Soft light brown sugar
- ½ tsp Baking powder
- ½ tsp Bicarbonate of soda
- ¼ tsp Salt
- 120 g Dark chocolate chips
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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