Description
Pure buckwheat flour creates tender, nutty vegan cookies enriched with cocoa powder, coconut oil, and melty chocolate chips for deep chocolate flavor. A simple one-bowl mix uses flax egg for binding, then scooped and baked to soft centers with crisp edges. Perfect gluten-free treat that stays fresh for days, baking in 12-15 minutes.
Cultural Background
Buckwheat originated in Central Asia and was cultivated in China over 2,000 years ago before spreading to Europe and Russia, where it features in traditional dishes like blini and kasha. Its naturally gluten-free, nutty profile made it a staple in hearty, rustic baking across Eastern Europe and Asia. Modern vegan and gluten-free adaptations, incorporating cocoa and plant-based binders like flax, reflect contemporary plant-based cuisine trends that celebrate ancient grains in contemporary sweets.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 13 minutes
TOTAL TIME: 23 minutes
SERVINGS: 14
DIFFICULTY: Easy
Ingredients
- 1 cup buckwheat flour scooped and leveled
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup coconut sugar
- 1/3 cup melted coconut oil
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1/3 cup vegan dark chocolate chips or chunks
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1-2 tablespoons water as needed for dough consistency
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together the ground flaxseed and 3 tablespoons water; let sit for 5 minutes until thickened to form the flax egg.
- Add the melted coconut oil, coconut sugar, vanilla extract, and 1 tablespoon water to the flax egg; whisk vigorously for 1-2 minutes until smooth and slightly creamy.
- Add the buckwheat flour, cocoa powder, baking soda, and salt to the wet mixture; stir until just combined into a thick dough, adding the extra tablespoon of water only if the dough feels too dry or crumbly.
- Fold in the vegan chocolate chips or chunks until evenly distributed throughout the dough.
- Using a 1.5-tablespoon cookie scoop or spoon, portion the dough into 14 mounds on the prepared baking sheet, spacing them 2 inches apart; gently flatten each mound slightly with your fingers or the back of a spoon for even baking.
- Bake for 12-15 minutes until the edges are firm and crisp while the centers remain soft and slightly puffed; the tops may show small cracks.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely; they will firm up as they cool.
Tips
- For the best texture, use light-colored buckwheat flour and allow the dough to rest 5 minutes after mixing to fully hydrate the flour and reduce any grittiness.
- Avoid overmixing after adding the dry ingredients to prevent tough cookies; stop as soon as the dough comes together.
- Substitute refined coconut oil if you prefer no coconut flavor, or use a neutral oil like sunflower; for extra chew, chill the scooped dough 15-30 minutes before baking.
Nutrition
Calories: 135
Protein: 2 g
Carbs: 18 g
Fat: 7 g