Go Back
Salted Chocolate Buckwheat Cookies

Salted Chocolate Buckwheat Cookies

Tully Zander
These Salted Chocolate Buckwheat Cookies can be baked in nearly any kitchen, and can be eaten nearly by any one. They are gluten-free, vegan, nut-free, and soy-free. They don’t need much in the way of supplies or wares, not a mixer or cookie cutters – just a bowl, an oven, a sheet, and the dough is somehow better when mixed with bare hands instead of with a spoon.
No ratings yet
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Recipe
Calories

Ingredients
  

  • 2 tbsp flax meal
  • 6 tbsp warm water
  • 1 1/2 cup cane sugar (or coconut sugar)
  • 3/4 cup grapeseed oil
  • 1.5 cup buckwheat flour
  • 1 cup brown rice flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tbsp finely ground coffee or instant coffee (optional, but tasty)
  • 1/4 cup warm water
  • 1.5 cup chocolate chips
  • course sea salt or kosher salt (flakes or chunks, for finishing)

Instructions
 

  • Preheat oven to 375º F and prep two cookie sheets with parchment paper.
  • Whisk together the flax meal and 6 tbsp warm water and let sit until thickened, about 5 minutes. This is your flax “egg.”
  • In a large bowl, beat together the sugar and oil, until sugar is partially dissolved. Add in the flax egg and beat more, until slightly frothy.
  • In a separate bowl, mix together the dry ingredients, including optional coffee grounds but excluding the finishing salt, and chocolate chips. Add to wet ingredients and mix sparingly, adding remaining 1/4 cup of water if/as needed. Dough should be thick, and you may need to use your hands to work in remaining flour without over-mixing.
  • With slightly wet hands, take a small handful of dough (about 2-3 tbsp) and form into a disc, flattening slightly. Once you have twelve cookies to a sheet, sprinkle each with finishing salt (to taste) and pat into dough, slightly, flattening a little further. The cookies don't spread much during baking, so they do benefit from being pressed down.
  • Bake for 16-18 minutes. Allow to cool on baking sheets until the cookies have firmed up enough to be moved, then transfer to wire rack, or plate for enjoying immediately.

Nutrition

Serving: 12g
Tried this recipe?Let us know how it was!