Vegan Buckwheat and Oat Chocolate Chip Cookies (GF)
I’ve been working to get a cookie recipe on the blog for some time now. I wanted to post an oil-free recipe that would stand up well to storage, but that has proven to be more difficult that expected.
In the mean time, I still wanted to make some cookies that everyone can enjoy, so I came up with these amazing gluten-free & nut-free chocolate chip cookies!
I have had a lot of fun experimenting with gluten-free flours lately, and I think I got it right in this recipe. It uses a rather simple flour mixture: half oat flour and half buckwheat flour (which despite having wheat in the name is totally gluten-free).
I’m not a huge fan of oats at all, but as gluten-free flours can be a bit expensive I find oat flour to be an economical option when making gluten-free goodies as long as you make sure the oats you buy are certified gluten-free!
Buckwheat flour is cool too because it has an earthy, nutty taste to it and it’s high in fiber (which is lacking in a lot of western diets)! Cookies might not be a health food, but they're definitely a super enjoyable way to get in some of your daily fiber.
And because it’s a whole grain flour, Buckwheat also has a higher vitamin and mineral content than refined white flour. Yay for micronutrients! (Can you tell I’m a nutrition major yet?)
These cookies really do have a lot going for them, though. They are soft, moist, sweet, rich, and utterly irresistible. But don’t take my word for it, try these babies out for yourself and you’ll see what I mean. All my friends LOVED them.
Oh, man. I’m drooling.
If I could teleport some of these chocolate chip cookies to you, believe me I would do so in a heartbeat. You need these in your life. It’s only right.
Buckwheat and Oat Chocolate Chip Cookies (Vegan, GF)
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes | Yield: 18 small cookies
- Pre-heat oven to 350 degrees Fahrenheit and line baking sheet with a silicone baking mat, parchment paper, or lightly grease.
- In a small bowl, mix together ground flax seed and water well and place in the fridge for about 10-15 minutes as you prepare the cookie dough/batter.
- In a medium bowl, combine oat flour, buckwheat flour, baking soda, baking powder, salt, and cinnamon (if using).
- In a larger bowl, cream together butter and sugar until relatively smooth. Add applesauce, vanilla, and flax egg and whisk until combined.
- Mix dry ingredients into wet ingredients until well combined and fold in chocolate chips. (For variation you could add about a 1/2 cup of whole rolled oats. Or if not nut-free you could toss in some chopped nuts of choice.)
- Spoon about 1 1/2 tablespoons of batter on to lined baking sheet. I used a cookie scoop, but a heaping tablespoon should work.
- Bake for about 13-15 minutes or until cookies are golden brown.
- Let cool for about 10 minutes to allow cookies to firm up a bit. (Or don't. I usually don't because I like my cookies warm and comforting!)
- I flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 3/4 cup buckwheat flour
- 3/4 cup oat flour
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons organic brown sugar
- 1/4 cup organic cane sugar
- 1/4 cup vegan butter
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free, fair trade chocolate chips
- Best enjoyed that same day as baking, but will keep in an air-tight container for two to three days.