Always one to attempt a new chocolate chip cookie, I deviated from the foolproof recipe I felt confident enough to label Best Ever Chocolate Chip Cookies, which are made with oats, and I made these, with buckwheat flour. If I’m honest, I still feel you can’t get that real moistness with anything other than oats, but these were still pretty good.
These aren’t vegan, as I used an egg to bind, although you could probably use a flax egg (I’ll try that next time). I literally packed these with chocolate chips. Hey, I’m pregnant, I’m allowed! So what should the dough to chocolate chip ratio be anyway? Because these are definitely chocolate-chip heavy, but I don’t see anyone in my house complaining! 🙂
1.5 cups buckwheat flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup coconut oil, melted
3/4 cup coconut palm sugar
1/4 cup almond milk
1 tsp vanilla bean extract
Handful dark chocolate chips, roughly cut
Preheat the oven to 180* and line 2 baking trays with baking paper and grease with coconut oil.
Mix the flour, baking powder and bicarb in a bowl and set aside.
In another bowl, whisk together the coconut oil and coconut palm sugar (I used an electric whisk), then add the egg, almond milk and vanilla.
Slowly add the flour mixture and mix in until fully incorporated. If it seems too dry, add a little more coconut oil.
Add in the chocolate and mix until evenly divided in the mixture.
Roll into small balls and press down on the baking trays. They will grow a little when in the oven so leave some room between them.
Bake for 7-9 minutes (perhaps 10 minutes if not a fan oven).
Remove from oven and leave for 5 minutes on tray, then transfer to wire rack.
Love & health,