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.
1tbspfinely ground coffee or instant coffee (optional, but tasty)
course sea salt or kosher salt (flakes or chunks, for finishing)
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.