Vegan Buckwheat Flour Cookies
These vegan buckwheat flour cookies are soft, rich, and packed with melty chocolate chips. They’re gluten-free, nut-free, and made in just one bowl.
Equipment
- 1 Bowl
- 1 Whisk
- 1 baking sheet lined with parchment paper
Ingredients
- 1 cup buckwheat flour scooped and leveled
- ½ cup brown sugar or granulated sugar
- 1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water)
- 2 tablespoons cocoa powder unsweetened
- ¼ cup neutral vegetable oil
- ⅓ cup vegan chocolate chips plus more for topping, optional
- ¼ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. In a mixing bowl, combine ground flaxseed and 2.5 tablespoons of water. Let it sit for 5-10 minutes to thicken.
- Add flax egg, sugar, oil, vanilla, and water. Whisk for 1–2 minutes until smooth and slightly creamy.½ cup brown sugar, 1 flax egg, ¼ cup neutral vegetable oil, 1 teaspoon vanilla extract, ¼ cup water
- Stir in buckwheat flour, cocoa powder, baking soda, and salt until just combined.1 cup buckwheat flour, 2 tablespoons cocoa powder, ½ teaspoon baking soda, 1 pinch salt
- Mix in the chocolate chips until evenly distributed.⅓ cup vegan chocolate chips
- Scoop about 1 ½ tablespoons of dough per cookie onto the prepared baking sheet. Top with a few extra chocolate chips if desired.
- Bake for 12 minutes for soft cookies or 13 minutes for crispier edges. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Flour: Use light buckwheat flour for a milder taste and finer texture. Dark buckwheat flour has a stronger, earthier flavor.
- Flax egg: Let your flax egg gel for at least 5 minutes before mixing to help bind the dough.
- Egg replacement: Swap the flax egg for a chia egg (1 tablespoon chia seeds + 3 tablespoon water) if you prefer.
- Sugar options: Brown sugar, coconut sugar, or granulated sugar all work well.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
Calories: 114kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 0.04mgSodium: 47mgPotassium: 97mgFiber: 1gSugar: 9gVitamin A: 0.4IUVitamin C: 0.02mgCalcium: 24mgIron: 1mg
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