Buckwheat Vegan Almond Chocolate Chip Cookies

These Buckwheat Vegan Almond Chocolate Chip Cookies are soft and PERFECT. Gluten free and made with just 10 accessible plant based ingredients.

When searching for a vegan cookie recipe, I find most tend to use vegan butter as a main ingredient. Personally I don’t enjoy cooking with lots of vegan butter and I’ve substituted it perfectly here with almond butter and applesauce.

These take less than 10 minutes to prepare. Begin by preheating your oven to 350 degrees. In a medium bowl add the buckwheat flour, baking soda, salt, sugar. Mix well to combine and make a well in the centre. To the well add the applesauce, almond butter, vanilla, and 3/4 of the chocolate chips (reserve a few for topping!). Add plant based milk a tbsp at a time to form a thick dough, I used 4 tbsp. Scoop 2 tbsp size dough balls onto a lined baking tray, press to flatten lightly and add remaining chocolate chips. Bake for 12-14 minutes. When done, remove from the oven and let cool for 8-10 minutes before removing from baking tray. Enjoy!

Looking for more dessert recipes? Check out these Spiced Sugar Cookies and Vegan Rocky Road Brownies.

If you give these Buckwheat Vegan Almond Chocolate Chip Cookies a try let me know in a comment below or tag me on Instagram @beanaroundthebowl ♡ I’m also on Youtube! Check out my channel clicking here for new recipe videos every Friday.

Buckwheat Vegan Almond Chocolate Chip Cookies

Recipe by Rachael Penny
Servings

10-12

servings
Prep time

10

minutes
Cooking time

12

minutes

Ingredients

  • 1 Cup Buckwheat Flour

  • 1/2 Cup Sugar

  • 1/2 Tsp Baking Soda

  • 1/2 Tsp Salt

  • 1/4 Cup Mini Chocolate Chips

  • 1 Tsp Apple Cider Vinegar

  • 1/4 Cup Applesauce

  • 1/4 Cup Almond Butter

  • 1/2 Tsp Vanilla

  • 3-4 Tbsp Plant Based Milk

Directions

  • Preheat oven to 350 degrees
  • In a medium bowl add the buckwheat flour, baking soda, salt, sugar. Mix well to combine and make a well in the centre
  • To the well add the applesauce, almond butter, vanilla, and 3/4 of the chocolate chips (reserve a few for topping!)
  • Add plant based milk a tbsp at a time to form a thick dough
  • Scoop 2 tbsp size dough balls onto a lined baking tray, press to flatten lightly and add remaining chocolate chips. Bake for 12-14 minutes.
  • Remove from oven and let cool for 8-10 minutes before removing from baking tray. Enjoy ~

Recipe Video

Notes

  • Store in a sealed container for 4-5 days
Posted in ,

Rachael Penny

3 Comments

  1. Linda on January 25, 2021 at 3:41 pm

    Is there an alternative to buckwheat flour?

    • Rachael Penny on January 25, 2021 at 4:37 pm

      All purpose flour should work 1:1 substitute!

  2. sbobet on March 3, 2021 at 12:11 am

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